This cucumber gazpacho is cool, refreshing, and bursting with fresh flavors. It's my all time favorite summer soup. And, the good news is that you can make it in under 15 minutes. Make a big batch and store it in the fridge for a cool, healthy lunch on a warm summer's day.
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I know that soup isn't the first thing that springs to mind when you think of amazing summer meals, but gazpacho is a different story. Like my Lithuanian Pink Soup, it's a cold soup that loves a garnish of croutons, fresh herbs and a drizzle of fresh yogurt.
The great thing about gazpacho is that you can customize it to suit your preferences. I like my gazpacho nice and spicy, so I use half a green chili, however, if heat isn't your thing, feel free to omit it. My recipe calls for ½ a cup of veggie broth, which produces a very creamy soup. However, if you like your gazpacho a bit thinner, feel free to add more vegetable broth until you reach the consistency you like best.
💚Reasons You'll Love This Recipe
💚Cucumber gazpacho can be enjoyed as a light lunch, a refreshing starter, or a light dinner on its own or served alongside your favorite side dishes. It can also be easily adapted to your personal taste preferences by adjusting the amount of heat or creaminess.
💚This recipe is simple to prepare and requires only a handful of ingredients.
💚It's healthy! Cucumber gazpacho is high in fiber, potassium, and vitamin C. Its also a good source of healthy monounsaturated fats from the olive oil and avocado.
🥣What Is Gazpacho?
Gazpacho is a cold soup that originated in the southern Spanish region of Andalusia. It's typically made with raw vegetables such as tomatoes, peppers, cucumbers, onions, and garlic, which are blended with olive oil, vinegar, and (sometimes) bread to create a thick soup. Some variations also include fruits such as watermelon or grapes.
Gazpacho is traditionally served cold making it a refreshing dish that's perfect for hot summer days.
Gazpacho is usually garnished with chopped vegetables or croutons and can be enjoyed as a light appetizer or a refreshing main course. p with unique flavors and ingredients.
🛒Ingredients
- English Cucumber: This is the main ingredient in our gazpacho. If you don't have English cucumber, you can use regular cucumber, but you will need to use two.
- Yellow Bell Pepper: This adds a slightly sweet and fresh flavor to the soup. If you don't have yellow bell pepper, you can use a red or green bell pepper, but the flavor and color will be slightly different.
- Red Onion: Red onion adds a bit of bite and tang to the soup.
- Garlic: Garlic is one of the main components in gazpacho. Be sure to use fresh garlic, not powdered.
- Green Chili Pepper: This adds a bit of heat and spice to your gazpacho. If you don't have green chili pepper, you can use a jalapeño pepper or a pinch of cayenne pepper instead.
- Vegetable Broth: Vegetable broth helps thin the soup. You can use more or less depending on how thick and creamy you want your cucumber gazpacho to be.
- Vegan Yogurt: Yogurt adds creaminess and helps to balance the spiciness of the chili peppers
- Avocado: Avocado adds healthy fats and contributes to the creamy texture.
- White Wine Vinegar: This adds a tangy and bright flavor to the soup. If you don't have white wine vinegar you could use rice vinegar for a less tangy gazpacho.
- Olive Oil: Olive oil is used in gazpacho for several reasons. First, it adds a rich and smooth texture to the soup. When blended with the other ingredients, the olive oil emulsifies and helps to create a creamy consistency. Second, it helps to balance the flavors of the soup by adding a subtle, fruity taste that complements the acidity of the tomatoes and vinegar. Extra-virgin olive oil is the best choice here.
- Salt and pepper: Salt and pepper enhances all the other flavors.
Note: You can adjust the amount of each ingredient to your personal taste preferences.
👩🍳How To Make Cucumber Gazpacho
- In a blender or food processor, puree your cucumber, yellow bell pepper, red onion, garlic, and green chili pepper (if using) until smooth.
- Add the vegetable broth, red wine vinegar, olive oil, avocado, and vegan yogurt to the blender and blend until everything is well combined.
- Season with salt and pepper to taste.
- Chill your cucumber gazpacho in the refrigerator for at least 30 minutes or until ready to serve.
- When ready to serve, pour the gazpacho into bowls and top with any desired toppings, such as chopped fresh herbs, diced cucumber, croutons, or a drizzle of olive oil.
🍽️Serving Suggestions
- Chickpea Salad: A refreshing and protein-packed salad made with chickpeas, fresh herbs, and a tangy dressing. It's perfect for adding some texture and crunch to your meal.
- Grilled Vegetable Skewers: Skewered vegetables such as bell peppers, zucchini, eggplant, and mushrooms are grilled to perfection and seasoned with herbs and spices. They're a great way to add some smoky flavor and a pop of color to your meal.
- Roasted Tomato and Basil Bruschetta: Toasted baguette slices are topped with juicy roasted tomatoes, fresh basil, and a drizzle of balsamic glaze.
- Vegan Potato Salad: A Greek potato salad made with a tangy dressing would be a lovely complement.
- Mediterranean Couscous Salad: A refreshing salad made with fluffy couscous, diced cucumbers, juicy tomatoes, tangy olives, and fresh herbs, all tossed in a zesty lemon dressing. It's a perfect complement to the light and refreshing flavors of the cucumber gazpacho.
- A side of flatbread: Try my popular Turkish flatbread. It's amazing with so many dishes, but is particularly good with soup.
❄️Storage Instructions
- Transfer the gazpacho to an airtight container with a lid. Make sure the container is large enough to hold all the soup.
- Label the container with the date so you can keep track of how long the gazpacho has been in the refrigerator.
- Place the container in the refrigerator and store it for up to 3-4 days. Gazpacho is best consumed within the first 1-2 days, as the flavor and texture may deteriorate over time.
- Before serving, give the cucumber gazpacho a good stir to re-incorporate any ingredients that may have separated or settled at the bottom.
Note: Do not freeze cucumber gazpacho as it contains ingredients that don't freeze well, such as yogurt and avocado, which can alter the texture and flavor of the soup.
🙋♀️Frequently Asked Questions
For a vegan meal pairing with gazpacho, consider serving a refreshing green salad dressed with citrus vinaigrette, or a platter of grilled vegetables seasoned with herbs and olive oil. Alternatively, a plate of chilled vegan tapas, such as marinated olives, hummus, and roasted red pepper dip with bread or crackers, could be a great accompaniment to gazpacho.
While gazpacho can technically be frozen, it's not recommended as the texture and flavor may be affected. The high water content of the vegetables can cause the soup to separate and become grainy when thawed. Additionally, freezing can alter the fresh taste of gazpacho, which is best enjoyed within a few days of preparation.
Gazpacho is a cold soup that originated in the southern Spanish region of Andalusia. It's typically made with raw vegetables such as tomatoes, peppers, cucumbers, onions, and garlic, which are blended with olive oil, vinegar, and (sometimes) bread to create a thick soup. Some variations also include fruits such as watermelon or grapes.
📖 Recipe
Cucumber Gazpacho
Ingredients
- 1 English cucumber peeled and chopped
- ½ yellow bell pepper chopped
- ¼ red onion chopped
- 3 cloves garlic minced
- ½ cup vegetable broth
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ½ green chili pepper seeded and chopped (optional)
- 1 avocado peeled and chopped
- ½ cup vegan yogurt
- Salt and pepper to taste
- Optional toppings: chopped fresh herbs diced cucumber, croutons, drizzle of olive oil
Instructions
- In a blender or food processor, puree the cucumber, yellow bell pepper, red onion, garlic, and green chili pepper (if using) until smooth.
- Add the vegetable broth, red wine vinegar, olive oil, avocado, and vegan yogurt to the blender and blend until everything is well combined.
- Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 30 minutes or until ready to serve.
- When ready to serve, pour the gazpacho into bowls and top with any desired toppings, such as chopped fresh herbs, diced cucumber, croutons, or a drizzle of olive oil.
Notes
- Transfer the gazpacho to an airtight container with a lid. Make sure the container is large enough to hold all the soup.
- Label the container with the date so you can keep track of how long the gazpacho has been in the refrigerator.
- Place the container in the refrigerator and store it for up to 3-4 days. Gazpacho is best consumed within the first 1-2 days, as the flavor and texture may deteriorate over time.
- Before serving, give the cucumber gazpacho a good stir to re-incorporate any ingredients that may have separated or settled at the bottom.
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