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Chilled cucumber gazpacho served in a bowl with fresh herbs and vegetables

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!
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Préparation 15 minutes
Chilling Time 30 minutes
Temps total 45 minutes
Portions: 4 bowls
Plat: Appetizer, Cold Soup
Cuisine: Modern, Spanish
Calories: 90
Ingredients Equipment Préparation Notes

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

Équipement

  • Blender
  • Kitchen knife
  • Cutting Board
  • Mixing bowl
  • Airtight Container

Préparation
 

  1. Wash and prepare all the ingredients. Peel and dice cucumbers, halve the cherry tomatoes, and finely chop the red onion and garlic.
  2. Place cucumbers, tomatoes, onion, garlic, vegetable broth, olive oil, and vinegar in a blender.
  3. Blend until smooth and creamy, about 1–2 minutes.
  4. Taste and season with salt and pepper as desired.
  5. Transfer the gazpacho to an airtight container and chill for at least 30 minutes in the refrigerator.
  6. Stir before serving. Adjust thickness with more broth if needed.
  7. Serve cold, garnished with fresh basil or parsley and optionally some diced cucumber or tomato for texture.

Notes et conservation

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.