Easy Cucumber Gazpacho
This cucumber gazpacho takes just minutes to make using fresh, wholesome ingredients. This cold cucumber soup recipe is the perfect addition to a summer dinner when you're craving chilled soup for a bit of refreshment.
Why This Cucumber Gazpacho Recipe Rocks!
Ingredients
- Cucumber: The main ingredient in this summer soup recipe. I prefer using English cucumbers to make this cucumber soup recipe. It has fewer seeds and a thin skin which means I can skip peeling it. Persian cucumbers also work well. You can use regular cucumbers if you want but I recommend peeling it and scooping out the seeds.
- Avocado: This adds a creamy element and beautiful color to the soup both thickening it and making it more satisfying.
- Lemon: Fresh lemon is best as it has a brighter flavor and less acidic flavor than bottled lemon juice. If you want to boost the lemon flavor you can also add in some lemon zest. You can also swap it for fresh lime juice for a slightly different flavor profile.
- Shallot: Adds mild onion flavor to the soup which works perfectly since we aren't cooking this soup. You can also use the white part of green onions instead.
- Extra virgin olive oil: A bit of oil is added to aid in blending the soup. For oil-free, you can swap it for a bit of water instead.
Be sure to check out the full recipe and ingredient list below
How to Make Cucumber Gazpacho Soup
Step 1: Dice the cucumber, shallot, and cilantro leaves into large chunks.
Step 2: Add the vegetables to a blender, along with the avocado, and crushed garlic clove. Add the olive oil, lemon juice, water, salt, and pepper on top.
Step 3: Blend the soup until smooth. Add more lemon juice and water as needed to reach the desired consistency.
Step 4: Cover and place the soup in the fridge for an hour before serving. This allows the flavors time to develop. Served the soup cold with a drizzle of olive oil, chopped cilantro, and fresh ground black pepper.
Storing Tip!
This cucumber soup is best enjoyed freshly made! It will last 2-3 days in your fridge in an airtight container. It doesn't freeze well due to the fresh vegetables.
Dietary Modifications & Variations
- Oil-Free: To make this cucumber version of gazpacho suitable for an oil-free diet you can simply replace the oil with more water or you can also use coconut milk to add some healthy fats along with the liquid.
- Spicy: Throw in a de-seeded and diced jalapeno or serrano chili into the blender.
- Fresh Herbs: Looking to add more fresh flavors? Try adding some fresh basil, fresh mint, or tarragon to the blender. These all pair well with the soup ingredients.
Serving Suggestions
- Extra creaminess: Stir in a spoonful of Greek yogurt, sour cream, or creme fraiche for a creamy cucumber gazpacho. To keep it you can use coconut yogurt or a cashew cream.
- Crunchiness: Adding a crunchy component to the top of your soup adds a contrasting texture that works great. Croutons, toasted pumpkin seeds, pine nuts, hemp seeds (protein!), and crispy chickpeas all work well.
- Great Side Dish: This soup works great paired with a sandwich or salad for hot days. It makes a great starter for a dinner party or can be enjoyed as a side too.
- Good Crusty Bread: Pick up your favorite French bread or sourdough loaf at the store to enjoy on the side.
- Garnish: Other ideas for garnish include some diced fresh tomatoes, diced red onion, or even chopped cucumber. I also love to add a sprinkle of fresh herbs or chives over the top. Feel free to serve lemon wedges on the side to squeeze in before enjoying.
Expert Tips
- Use a High-Speed Blender: This powerful blender makes blending the soup much easier. If you are working with a regular blender, add the liquids first and then add the vegetables in batches. As you blend the cucumber it will liquefy and blending will be much easier.
- Adjusting the Consistency: You can add more water or lemon juice for a less thick soup if you prefer! I like to add water first and then give it a taste to finalize the seasoning.
- Let It Rest. This green soup tastes better letting it sit in the fridge. It tastes better chilled than at room temperature and also it gives the flavors time to mingle together.
Recipe FAQs
Sure you can but I find the soup ends up being a bit chunkier. It's quite difficult to blend it as smoothly using this kitchen appliance.
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Cucumber Gazpacho
Ingredients
- 1 large English cucumber or other edible skin variety, diced
- 1 medium avocado
- 1 large shallot diced
- 1 clove garlic lightly crushed
- ¼ cup loosely packed cilantro leaves washed and chopped
- 3-4 tablespoon lemon juice
- 2 tablespoons cold water
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Chop the cucumber, shallot, and cilantro leaves into large chunks.
- Add to blender, along with the avocado flesh and lightly crushed garlic clove.
- Add olive oil, lemon juice, cold water, salt, and pepper.
- Blend until smooth. Add more lemon juice and water as needed to achieve the consistency you prefer.
- Once desired consistency is reached, cover and place in the fridge for 1 hour before serving to allow the flavors to develop.
- Serve the soup cold with a drizzle of olive oil, chopped cilantro, and fresh ground black pepper.
Recipe Tips
-
- Use a High-Speed Blender: This powerful blender makes blending the soup much easier. If you are working with a regular blender, add the liquids first and then add the vegetables in batches. As you blend the cucumber it will liquefy and blending will be much easier.
- Adjusting the Consistency: You can add more water or lemon juice for a less thick soup if you prefer! I like to add water first and then give it a taste to finalize the seasoning.
- Let It Rest. This green soup tastes better letting it sit in the fridge. It tastes better chilled than at room temperature and also it gives the flavors time to mingle together.
- Storing: This cucumber soup is best enjoyed freshly made! It will last 2-3 days in your fridge in an airtight container. It doesn't freeze well due to the fresh vegetables.
