Oh my goodness, let me tell you about this *cucumber gazpacho*! It’s the ultimate refreshing cold soup, perfect for those hot summer days when you just can’t bear the thought of turning on the stove. I remember the first time I made it—it was a sweltering afternoon, and I just wanted something light and cooling. This gazpacho was a game changer! The combination of crisp cucumbers, juicy cherry tomatoes, and a hint of garlic is simply divine. Plus, it’s so easy to whip up! Just throw everything in a blender, and you’re golden. Trust me, once you try this vibrant, green goodness, you’ll want to keep it in your regular summer rotation. It’s not just a soup; it’s a celebration of fresh flavors!
Ingredients for Cucumber Gazpacho
Gather these simple yet vibrant ingredients for a refreshing cucumber gazpacho that will have your taste buds dancing! You’ll need:
- 4 cups cucumber, peeled and chopped—this is the star of the show, bringing that cool crunch!
- 1 cup cherry tomatoes, halved—these add a pop of sweetness and color.
- 1 bell pepper, chopped—go for red or yellow for extra flavor and brightness.
- 1/2 red onion, chopped—this gives a nice bite without overwhelming the dish.
- 2 cloves garlic, minced—a little zing to enhance all those fresh flavors.
- 3 cups vegetable broth—choose a low-sodium variety for controlled seasoning.
- 1/4 cup olive oil—for richness and depth.
- 2 tablespoons red wine vinegar—a splash of acidity to brighten everything up.
- Salt and pepper to taste—don’t forget to season to perfection!
How to Prepare Cucumber Gazpacho
Getting your cucumber gazpacho ready is a breeze! It’s all about blending those fresh ingredients together to create a vibrant, cooling soup. Here’s how to do it:
Step-by-Step Instructions
- First, grab your trusty blender and throw in the peeled and chopped cucumbers, halved cherry tomatoes, chopped bell pepper, chopped red onion, and minced garlic. Wow, what a colorful mix!
- Next, pour in the vegetable broth, olive oil, and red wine vinegar. This is where the magic happens.
- Blend everything on high until it’s smooth and silky. You want it to have a nice, creamy consistency—no chunks allowed!
- Now, season with salt and pepper to taste. Don’t be shy; a little seasoning can elevate those fresh flavors.
- Finally, chill your gazpacho in the refrigerator for at least 1 hour. This step is crucial for allowing all those delicious flavors to mingle.
- When you’re ready to serve, pour it into bowls and maybe even garnish with some diced vegetables for that extra flair!
Nutritional Information for Cucumber Gazpacho
This cucumber gazpacho is not only refreshing but also packed with nutrients! Here’s an estimated breakdown of its nutritional content per serving (about 1 cup):
- Calories: 120
- Fat: 9g (Saturated Fat: 1g, Unsaturated Fat: 8g)
- Carbohydrates: 10g (Fiber: 2g, Sugar: 4g)
- Protein: 2g
- Sodium: 200mg
- Cholesterol: 0mg
Keep in mind, these values are estimates and can vary depending on the specific ingredients you use. But hey, who can resist a healthy and delicious bowl of soup like this?
Why You’ll Love This Cucumber Gazpacho Recipe
- It’s incredibly refreshing—perfect for hot summer days!
- Easy to prepare in just a few minutes—no cooking required!
- Packed with fresh, wholesome ingredients that are good for you.
- Super versatile; you can customize it with your favorite veggies.
- Great for meal prep; it keeps well and tastes even better the next day.
- Vegan and gluten-free, making it a crowd-pleaser for everyone!
Tips for Success with Cucumber Gazpacho
To make your cucumber gazpacho truly shine, here are some handy tips! First, ensure your cucumbers are super fresh—this is key for that crisp taste. If your gazpacho turns out a bit thick, just add a splash more vegetable broth to reach your desired consistency. Don’t skip the chilling step! Giving it at least an hour in the fridge allows the flavors to meld beautifully. Also, feel free to adjust the seasoning as you blend; I often find a little extra salt can bring everything to life. Lastly, for a fun twist, experiment with different herbs like basil or cilantro for added freshness!
Variations of Cucumber Gazpacho
If you’re feeling adventurous, there are so many fun ways to jazz up your cucumber gazpacho! Try adding avocado for a creamy twist—just blend it in for an extra luscious texture. Feeling zesty? Toss in some lime juice or fresh herbs like mint or cilantro for a refreshing burst of flavor. Want a little heat? A pinch of jalapeño can spice things up nicely! You can also experiment with different veggies, like adding zucchini or green beans for a unique take. The possibilities are endless, so have fun with it!
Serving Suggestions for Cucumber Gazpacho
To elevate your cucumber gazpacho experience, serve it alongside some crusty bread or savory crackers for a delightful crunch. A simple green salad with a light vinaigrette pairs beautifully, enhancing the fresh flavors. If you’re feeling fancy, drizzle a bit of herbed olive oil or a dollop of vegan sour cream on top for extra flair. For a complete meal, consider serving it with grilled vegetables or a refreshing quinoa salad. Your taste buds will thank you!
Storage & Reheating Instructions
Storing leftover cucumber gazpacho is super simple! Just transfer it to an airtight container and pop it in the fridge, where it will stay fresh for up to 3 days. The flavors only get better as they meld together, so don’t be surprised if it tastes even more delicious the next day! Now, here’s the thing—this soup is meant to be served cold, so there’s no need to reheat it. Just give it a good stir before serving, and if you like, add a few fresh diced veggies on top for that perfect finishing touch. Enjoy the coolness!
For more delicious recipes, check out Creamy Garlic Pasta or Vegetable Chinese Soup.
Print
Cucumber Gazpacho: 5 Steps to Refreshing Summer Bliss
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing cold soup made with cucumbers and other vegetables.
Ingredients
- 4 cups cucumber, peeled and chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Place cucumbers, tomatoes, bell pepper, onion, and garlic in a blender.
- Add vegetable broth, olive oil, and red wine vinegar.
- Blend until smooth.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour.
- Serve cold, garnished with diced vegetables if desired.
Notes
- Adjust seasoning to your taste.
- Serve with crusty bread.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber gazpacho, cold soup, summer soup, vegan soup
