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Cucumber Gazpacho Recipe

Cucumber Gazpacho

This chilled cucumber gazpacho is a refreshing Spanish summer soup, perfect for hot days. Made with simple, high-quality ingredients like cucumbers, garlic, olive oil, and a touch of vinegar, it offers a cool, tangy flavor with a silky texture. Inspired by a vibrant market recipe from Spain, this dish is quick to prepare and easily customizable.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Soup
Cuisine: Spain
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz large cucumbers, peeled and chopped
  • 3 oz small white onion, diced
  • 2 cloves garlic, minced Provides essential depth and character to the soup.
  • 1/4 cup extra virgin olive oil Good quality significantly enhances flavor.
  • 3 tablespoons white wine vinegar Can be swapped with a splash of lemon juice for a brighter note.
  • 1 slice stale bread, crumbs only Helps thicken the gazpacho; use day-old bread if unavailable.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • To taste fresh mint leaves or diced avocado Optional garnish for added freshness and creaminess.

Equipment

  • Blender
  • Food processor
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl
  • Serving bowls

Method
 

  1. Prepare the cucumbers by peeling and chopping them. Dice the white onion finely and mince the garlic cloves. Crumble the stale bread into fine crumbs.
  2. In a blender or food processor, combine the chopped cucumbers, diced onion, minced garlic, bread crumbs, olive oil, white wine vinegar, salt, and black pepper.
  3. Pour in 1 cup of cold water and blend the mixture until completely smooth and creamy. If the soup seems too thick, add more cold water in small increments and blend again.
  4. Taste the gazpacho and adjust salt, pepper, or vinegar if desired to balance the tartness and seasoning.
  5. Transfer the gazpacho to a bowl or an airtight container and refrigerate for at least 2 hours, or overnight for best flavor.
  6. Stir the gazpacho before serving. Ladle it into bowls and drizzle with extra virgin olive oil. Optionally, garnish with fresh mint leaves or diced avocado for added freshness.

Notes

  • Using good quality extra virgin olive oil significantly enhances the flavor.
  • Don’t skip the garlic; it provides essential depth and character to the soup.
  • The stale bread helps thicken the gazpacho and create its traditional texture; if unavailable, a small amount of bread crumbs or day-old bread softened in water will work.
  • You can swap white wine vinegar with a splash of lemon juice for a brighter note if preferred.
  • For a creamier version, stir in a tablespoon of plain yogurt just before serving.
  • This soup can be made a day ahead and kept covered in the fridge for up to 2 days.
  • Serve garnished with fresh herbs or small diced vegetables for visual appeal and extra flavor layers.