Irresistible Cucumber Gazpacho
Cool, creamy, and refreshing — this Cucumber Gazpacho is a perfect summer soup made with fresh cucumbers, cherry tomatoes, and herbs. A light, colorful dish that captures the taste of summer in every spoonful!
Equipment
- Blender
- Kitchen knife
- Cutting Board
- Mixing bowl
- Airtight Container
Ingrédients
Gazpacho Base
- 2 large cucumbers peeled and diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 2 cloves garlic minced
- 1 cup vegetable broth
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- salt and pepper to taste
Garnish
- fresh basil or parsley for decoration
Instructions
- Wash and prepare all the ingredients. Peel and dice cucumbers, halve the cherry tomatoes, and finely chop the red onion and garlic.
- Place cucumbers, tomatoes, onion, garlic, vegetable broth, olive oil, and vinegar in a blender.
- Blend until smooth and creamy, about 1–2 minutes.
- Taste and season with salt and pepper as desired.
- Transfer the gazpacho to an airtight container and chill for at least 30 minutes in the refrigerator.
- Stir before serving. Adjust thickness with more broth if needed.
- Serve cold, garnished with fresh basil or parsley and optionally some diced cucumber or tomato for texture.
Notes
For extra freshness, add a squeeze of lemon or lime juice before serving. You can blend in half an avocado for a creamier version. Keeps up to 3 days refrigerated. Avoid freezing to preserve the texture of the vegetables.