Cucumber Gazpacho Recipe

As the temperatures rise and summer settles in, there’s nothing quite like a chilled, vibrant Cucumber Gazpacho Recipe to beat the heat. Enter Cucumber Gazpacho—an elegant yet simple dish that combines the freshness of ripe tomatoes and crisp cucumbers with the subtle kick of garlic and bell peppers.

Having spent four years living in Madrid due to my father’s job, the city has become a second home to me. Every visit feels like a return to familiar comforts, and the highlight of summer trips is undoubtedly enjoying chilled gazpacho at nearly every restaurant.

Originating from Andalusia, in southern Spain, gazpacho hails from a region known for its stunning sandy beaches, picturesque countryside, and impressive mountain ranges. We used to hit the slopes for skiing during the winter months. In summer, the beaches come alive with energy, bustling with people eager to soak up the sun and the vibrant atmosphere.

If you love Spanish food, you need to try my Vegan Chipotle Cheese Sauce or my Grilled Cheese and Tomato Soup Recipe .

Jump to:

• What is Gazpacho?
• Cucumber Gazpacho Recipe Ingredients
• Instructions
• Substitutions
• Cucumber Gazpacho Recipe Variations
• Equipment
• Storage
• Cucumber Gazpacho Recipe Top tips
• Cucumber Gazpacho Recipe
• Food safety

What is Gazpacho?

Gazpacho is a traditional Spanish cold soup, particularly popular in the Andalusian region of southern Spain. It’s made from a blend of fresh, raw vegetables and is known for its refreshing, chilled nature, making it perfect for hot weather. The base ingredients typically include tomatoes, cucumbers, bell peppers, onions, and garlic, all pureed together and seasoned with olive oil, vinegar, and salt.

Cucumber Gazpacho Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Tomatoes
• Cucumber
• Garlic
• White onion
• Bell pepper
• Extra virgin olive oil

See recipe card for quantities.

Instructions

Prepare the vegetables: Wash and dry all vegetables. Quarter the tomatoes, core the garlic, chop the onion and bell pepper, and peel the cucumber.

Blend: Combine tomatoes, garlic, onion, bell pepper, and cucumber in a blender. Blend on high speed until smooth. With the blender running on low, slowly pour in the olive oil.

Season and adjust: Taste and add salt as needed. If the texture is too thick, adjust with cold water or extra olive oil.

Chill and serve: Refrigerate for at least 2 hours. Serve very cold, garnished with diced cucumber and bell pepper.

Hint: For the best flavor, make your gazpacho at least a few hours in advance or even the day before serving. This allows the flavors to meld and intensify, resulting in a more delicious and well-rounded soup. Serve it very cold for the most refreshing experience!

Substitutions

Vegetables:

• Tomatoes: If tomatoes are out of season, try using canned tomatoes or a mix of red and yellow bell peppers for a different flavor profile.
• Cucumber: For a slightly different taste, use zucchini or melon as a substitute.
• Bell Pepper: Try using a different color bell pepper or even a mild chili pepper for added spice.

Flavorings:

• Garlic: If you prefer a milder taste, use roasted garlic or a small amount of garlic powder.
• Onion: Shallots or green onions can be used in place of white onion for a subtler flavor.

Liquids:

• Olive Oil: Substitute with avocado oil or a light vegetable oil if you prefer a different taste.
• Vinegar: Instead of sherry vinegar, you could use red wine vinegar, apple cider vinegar, or even lemon juice for acidity.

Additional Ingredients:

• Bread: Some traditional recipes include stale bread to thicken the soup. You can use gluten-free bread or skip it entirely for a lighter version.
• Herbs: Fresh basil, cilantro, or parsley can be used in place of or in addition to traditional garnishes like mint or chives.

Cucumber Gazpacho Recipe Variations

Green Gazpacho: Cucumber, green bell pepper, green onions, spinach, and fresh herbs. Flavor Profile: Light and herbaceous with a fresh, green taste.

Watermelon Gazpacho: Watermelon, tomatoes, cucumber, red bell pepper, and mint or basil. Flavor Profile: Sweet and refreshing with a fruity twist.

Spicy Gazpacho: Tomatoes, cucumber, bell pepper, garlic, and jalapeños or hot sauce. Flavor Profile: Spicy with a bold kick.

Avocado Gazpacho: Avocado, tomatoes, cucumber, garlic, and lime juice. Flavor Profile: Creamy and smooth with a rich texture.

Roasted Tomato Gazpacho: Roasted tomatoes, bell peppers, onions, and garlic. Flavor Profile: Smoky and deep with caramelized notes.

Check out my Vegan Scallion Pancakes.

Equipment

• Blender or Food Processor: For pureeing the vegetables and blending the soup until smooth.
• Cutting Board: To chop and prepare the vegetables.
• Sharp Knife: For cutting and dicing the vegetables.
• Measuring Cups and Spoons: To measure out ingredients like olive oil and vinegar.Large Bowl: For mixing or marinating ingredients if needed.
• Spoon or Ladle: For stirring and serving the gazpacho.
• Strainer (Optional): If you prefer a finer texture, you can strain the soup to remove any remaining solids.

Storage

Refrigeration: Store in an airtight container in the refrigerator. It’s best enjoyed cold, so keep it chilled until serving. It can typically be stored for up to 3-4 days.

Freezing (Optional): If you need to store it for a longer period, you can freeze gazpacho. Pour it into a freezer-safe container, leaving some space at the top for expansion. Thaw in the refrigerator before serving and give it a good stir, as the texture may change slightly after freezing.

Serving Tips: Always stir well before serving, as the ingredients may settle or separate during storage.

Cucumber Gazpacho Recipe Top tips

Chill Thoroughly: Make the gazpacho at least a few hours before serving to allow the flavors to meld and for it to chill properly. It should be served very cold for the best taste.

Use Ripe Vegetables: For the most flavorful gazpacho, use ripe, high-quality tomatoes and fresh, crisp vegetables. Their natural sweetness and flavor will enhance the soup.

Adjust Consistency: If the gazpacho is too thick, adjust its consistency by adding a small amount of cold water or extra olive oil. Blend well after adjusting.

Season Gradually: Taste and adjust the seasoning in stages. Start with a small amount of salt and vinegar, and add more as needed, tasting frequently.

Garnish Wisely: Enhance the presentation and texture by garnishing with fresh, diced vegetables, herbs, or a drizzle of high-quality olive oil.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.