Oh my goodness, let me tell you about cucumber gazpacho! This soup is like a refreshing splash of coolness on a hot summer day. It’s light, vibrant, and just bursting with flavor from fresh veggies like cucumbers and tomatoes. I remember the first time I made it; it was a sweltering afternoon, and I was desperate for something to cool me down. I whipped up this cucumber gazpacho, and the moment I took that first chilled spoonful, I was in heaven! The blend of crisp cucumbers, juicy tomatoes, and a hint of garlic is absolutely divine. It’s become my go-to dish for summer gatherings and lazy afternoons. Trust me, once you try it, you’ll be hooked, too!
Ingredients for Cucumber Gazpacho
Gather these fresh ingredients to create a deliciously refreshing cucumber gazpacho that will have everyone asking for seconds!
- 4 cups cucumber: Make sure to peel and dice them for a smooth texture. I love using English cucumbers because they have fewer seeds and a sweeter taste.
- 1 cup ripe tomatoes: Choose the juiciest tomatoes you can find! They add vibrant color and flavor to the gazpacho.
- 1 bell pepper: Any color works, but I often go for a red or yellow one for that extra sweetness.
- 1/2 red onion: Diced finely, this adds a nice kick without overpowering the dish.
- 2 cloves garlic: Minced for that aromatic punch. Don’t skimp on this; it really brings everything together.
- 2 cups vegetable broth: Use low-sodium broth to control the saltiness of your gazpacho.
- 2 tablespoons olive oil: A good quality extra-virgin olive oil adds richness and depth.
- 1 tablespoon red wine vinegar: This will add a lovely tang that balances the flavors perfectly.
- Salt and pepper to taste: Essential for bringing out all those delicious fresh flavors!
How to Prepare Cucumber Gazpacho
Now that you’ve got all your fresh ingredients ready, let’s dive into making this fabulous cucumber gazpacho! It’s super simple and comes together in no time.
Step-by-Step Instructions
- Blend the Veggies: Start by tossing the peeled and diced cucumbers, ripe tomatoes, bell pepper, finely diced red onion, and minced garlic into your blender. I like to layer them in the order listed to ensure an even blend!
- Add the Liquid Ingredients: Next, pour in the vegetable broth, drizzle in the olive oil, and add the red wine vinegar. This is where the magic starts to happen!
- Blend Until Smooth: Put the lid on and blend everything until it’s nice and smooth. You might need to pause and scrape down the sides of the blender a couple of times to make sure everything is incorporated. If it’s too thick for your liking, feel free to add a splash more broth.
- Season to Taste: Once you’ve achieved that velvety consistency, sprinkle in some salt and pepper. Give it a taste and adjust the seasoning if needed. This step is crucial for enhancing those fresh flavors!
- Chill Out: Transfer your gazpacho to a bowl or pitcher and pop it in the refrigerator. It’s best to chill it for at least 2 hours, as this allows the flavors to meld beautifully. Trust me, the longer it sits, the better it gets!
And there you have it! You’re just a few steps away from enjoying a refreshing bowl of cucumber gazpacho that’s perfect for those hot summer days.
Why You’ll Love This Recipe
- It’s incredibly refreshing—perfect for hot summer days!
- Super easy to prepare, with just a few simple steps.
- Made with fresh, wholesome ingredients, making it a healthy choice.
- Vegan-friendly, so everyone can enjoy it!
- Beautifully vibrant and colorful, it’s a feast for the eyes as well as the palate.
- Great for meal prep; it tastes even better the next day!
Tips for Success with Cucumber Gazpacho
To make your cucumber gazpacho truly shine, here are some tips I’ve picked up along the way! First, always use the freshest ingredients you can find. The quality of your cucumbers and tomatoes really makes a difference in flavor. If you can, go for organic—it’s just a bit tastier!
Next, don’t rush the blending process. Take your time to blend until completely smooth; this ensures a silky texture that makes each spoonful delightful. If your blender struggles with thicker mixtures, add a bit more vegetable broth to help it along. Also, taste as you go! Adjust the seasoning to your preference; a little extra salt or vinegar can brighten everything up.
Lastly, remember that chilling is key! Giving your gazpacho time to rest in the fridge not only enhances the flavors but also makes it extra refreshing when served. Enjoy your delicious creation!
Nutritional Information for Cucumber Gazpacho
Now, let’s chat about the nutritional goodness packed into this cucumber gazpacho! Each serving—about 1 cup—has approximately 80 calories, making it a guilt-free choice. You’ll get around 5 grams of fat, with just 1 gram being saturated fat. It also contains about 2 grams of protein and 10 grams of carbohydrates, along with 2 grams of fiber to keep you feeling satisfied. Plus, it’s completely cholesterol-free! Keep in mind that these values are estimates, and they can vary based on the exact ingredients you use. But trust me, you won’t mind indulging in such a healthy, delicious soup!
FAQ About Cucumber Gazpacho
Got questions about cucumber gazpacho? Don’t worry; I’ve got you covered! Here are some common queries I often hear:
Can I use other vegetables in my gazpacho?
Absolutely! Feel free to experiment with other veggies like zucchini or even avocado for a creamier texture. Just remember to keep the balance of flavors in mind.
How long can I store leftover gazpacho?
You can keep it in the fridge for up to 3 days in an airtight container. Just give it a good stir before serving, as it may separate a little.
Is cucumber gazpacho suitable for meal prep?
Yes, it’s perfect for meal prep! It tastes even better after a day in the fridge, as the flavors have more time to meld.
Can I freeze cucumber gazpacho?
While you can freeze it, I recommend enjoying it fresh. Freezing can change the texture, so if you do, make sure to let it thaw in the fridge before serving.
What can I serve with cucumber gazpacho?
It pairs wonderfully with crusty bread, a fresh salad, or even some grilled shrimp for a complete meal!
Serving Suggestions for Cucumber Gazpacho
To elevate your cucumber gazpacho experience, consider pairing it with some crusty bread or a fresh baguette for dipping—there’s nothing like a little crunch to accompany that smooth soup! A light, zesty salad with citrus dressing can also complement the flavors beautifully. If you’re feeling adventurous, grilled shrimp or fish on the side adds a delightful contrast. And don’t forget fresh herbs like basil or cilantro as a garnish for an extra pop of flavor. Whatever you choose, your cucumber gazpacho will shine even brighter!
Storage & Reheating Instructions for Cucumber Gazpacho
Storing your leftover cucumber gazpacho is super easy! Just transfer it to an airtight container and pop it in the fridge, where it will stay fresh for up to 3 days. When you’re ready to enjoy it again, give it a good stir, as it may separate a bit while sitting. You really want to serve it chilled, so no need to reheat this delightful soup—just pour it into a bowl, garnish with some fresh herbs, and enjoy that refreshing taste all over again!
For more delicious summer recipes, check out this cucumber mint cooler juice recipe that perfectly complements your gazpacho!
Imprimer
Cucumber Gazpacho: 5 Reasons You’ll Love This Refreshing Soup
- Temps Total: 2 hours 15 minutes
- Rendement: 4 servings 1x
- Alimentation: Vegan
Description
A refreshing cold soup made with cucumbers and other fresh vegetables.
Ingrédients
- 4 cups cucumber, peeled and diced
- 1 cup ripe tomatoes, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a blender, combine cucumbers, tomatoes, bell pepper, red onion, and garlic.
- Add vegetable broth, olive oil, and red wine vinegar.
- Blend until smooth.
- Season with salt and pepper.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Serve chilled for best flavor.
- Garnish with fresh herbs if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 0 minutes
- Catégorie: Soup
- Méthode: Blending
- Cuisine: Spanish
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 80
- Sucre: 4g
- De Sodium: 200mg
- La graisse: 5g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 10g
- La fibre: 2g
- La protéine: 2g
- Le taux de cholestérol: 0mg
Mots-clés: cucumber gazpacho, cold soup, summer recipes
