Easy Cucumber Gazpacho Recipe
I am constantly finding inspiration at my job, abcV. It’s a vegetarian/vegan plant-forward restaurant in New York City that embraces farm-to-table, seasonal cuisine. If you’re ever in town, I highly recommend trying their unique and flavorful plant-forward dishes. I was inspired to create my own version of cucumber gazpacho after our Executive Sous Chef crafted an exceptional recipe. I think my first attempt at making a cucumber gazpacho was a success!
What is Gazpacho?
In case you are unfamiliar, gazpacho, also called Andalusian gazpacho, is a chilled Spanish soup made with raw blended fresh vegetables. Because it’s chilly and pleasant, gazpacho is a popular summer cold soup in Spain and Portugal. Traditional gazpacho recipes typically include tomatoes, but my personal favorite is made with Persian cucumbers. Gazpacho recipes offer a range of options, from adding green chili like serrano or jalapeño for some spice to incorporating fruits for a tropical twist. Truthfully speaking, you can make gazpacho out of any summer vegetable. It’s always fun to experiment. Sometimes, my best dishes come from combining unexpected ingredients when my refrigerator is almost empty, resulting in incredibly flavorful creations that I typically would not pair together. If you haven’t tried a cold soup on hot days, I highly recommend that you do, you will not regret it!
This cold cucumber soup recipe is packed with nutritional benefits:
Hydrating- the high water content of cucumbers makes this soup highly hydrating.
Low calorie- because it is generally low in calories, this is a suitable option for a light dinner or appetizer.
Rich in vitamins- vitamins A, C, and K can be found in abundance in cucumbers and other vegetables.
One thing that we can all agree on is during those hot summer days, there is nothing more pleasant than cooling yourself down. Whether you’re swimming in the pool, enjoying a nice cold pressed green juice, or sipping on a chilled gazpacho, your body desires to be cool in the summer. So I hope you try making this cucumber gazpacho or any other delicious cold soups. There are so many great options! This dish is ideal for a speedy and light lunch, or a mouthwatering appetizer to impress your guests at your next summer dinner party.
If you make our Easy Cucumber Gazpacho, please let us know by leaving a rating below!
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Cucumber Gazpacho
Ingredients
Instructions
- Combine 1 twelve-inch English cucumber, 1 cup seedless green grapes, 1 cup of water, 1/3 cup of high-quality olive oil, ⅓ cup loosely packed dill, ½ lemon, juiced, and salt to taste.
- First thing, blend all the ingredients in a high speed blender until smooth or desired consistency. Place in the refrigerator for couple of hours or until chilled.
- Make the yogurt drizzle: In a small bowl, mix 1/4 cup plain whole Greek yogurt or coconut yogurt, 1 tsp of lemon juice, a little water, and salt to taste.
- Your creamy cucumber gazpacho is ready to be served.
- Garnish with cucumber slices sliced thin with a Mandoline, fresh dill, cilantro flowers, and a drizzle of extra virgin olive oil. I use high-quality extra virgin olive oil from Raineri Extra Virgin EVO.
- You can serve the chilled soup in small glasses or small soup bowls, or any way you like!
Notes
To achieve a vibrant beautiful color in your gazpacho, only use green ingredients in the recipe for best results.
I used cilantro flowers to garnish my soup, but you can use any edible flowers you have access too as well as herbs like fresh mint, nuts, or fresh pepper. I tend to find garnishing intimidating at times. Don't overthink it, go with the flow as this is already a great recipe on its own.
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