Cucumber gazpacho, also known as green gazpacho, is made with few ingredients, such as cucumbers, yogurt, garlic, fresh mint, olive oil, vinegar, and salt. Just like we serve classic Spanish Gazpacho, we enjoy this cold soup on hot summer days, or as a refreshing appetizer.
Growing up in Spain, Gazpacho was one of those dishes that I loved at the beginning of the summer and somehow ended up hating by the end. Don't get me wrong, Gazpacho is a delicious and refreshing Spanish soup, but when you get it almost daily as a teenager, you don't appreciate it as much. Now, I can't tell you how much I miss my grandma's Gazpacho served with those incredible olives she used to make every summer.
When my grandma ran out of tomatoes, she still made Gazpacho (lucky for me), which we used to call "the green gazpacho," with cucumbers. And this is the one I'm sharing today: my granny's Cucumber Gazpacho, just how she made it. I even added cucumber flowers, as this was my special touch. My grandad would send me to the garden to pick some of the cucumber flowers to garnish the soup.
Unlike traditional Gazpacho, which is loaded with fresh veggies, Cucumber Gazpacho uses only fresh cucumbers and a few other ingredients to make it creamy and tasty. This is a summer recipe, so the best way to make it is using seasonal cucumbers, which are juicy; otherwise, your gazpacho will look more like a mash.
Ingredients for Cucumber Gazpacho
Cucumbers. For my Cucumber Gazpacho, I normally use cucumbers growing in our summer garden, which are similar to English Cucumbers, just a bit thicker and spinier. I like to peel them roughly, leaving some of the skin. You can choose to keep them unpeeled or peel them. The soup will come out smoother if the cucumbers are peeled.
Unsweetened yogurt. My grandma used to make this recipe with unsweetened yogurts, but at home, we use plant-based Greek-style yogurts to keep this recipe vegan and dairy-free. As long as the yogurts are unsweetened and creamy, you'll be fine!
Extra Virgin Olive Oil. Just like traditional Gazpacho, you'll need some olive oil. We like using extra virgin oil because it has a more intense flavor, and it pairs fantastic with uncooked recipes like this one.
White vinegar. I grew up without knowing apple cider vinegar was a thing. At home, all we had for Gazpacho, salads, and Spanish Lentejas was white wine vinegar, but you can use apple cider vinegar, too.
Fresh mint. Add some fresh herbs to your cucumber gazpacho for extra flavor. My favorite is mint, but I've also tried this recipe with cilantro or basil and it works nice.
Salt.
Cooking Method
Wash and roughly peel the cucumbers. Then, chop them into smaller pieces so they fit in the blender.
Add all chopped cucumber with the rest of the ingredients to a food processor or a big blender jug. For this recipe, we use our Ninja Food Processor.
Now blend for a few minutes or until you get the right consistency. Cucumber gazpacho should be smooth and creamy. If your cucumbers are not fresh (maybe they've been in the fridge for a couple of days or harvested too late), you may need to add a little fresh water.
You can serve the gazpacho immediately or leave it to cool in the fridge. I personally like it better when it's been sitting in the fridge for at least two hours. Garnish with some toasted seeds, edible flowers, and some more cucumbers finely chopped. Don't forget to add a good drizzle of olive oil.
Cucumber Gazpacho
Ingredients
- 3-4 cucumbers
- 9 oz plant-based yogurt unsweetened (250g)
- 2 tablespoon extra virgin olive oil
- 4-5 leaves fresh mint
- 1 tablespoon white wine vinegar
- A pinch of salt
Instructions
- Wash and roughly peel the cucumbers. Then, chop them into smaller pieces so they fit in the blender.
- Add all chopped cucumber with the rest of the ingredients to a food processor or a big blender jug. For this recipe, we use our Ninja Food Processor.
- Now blend for a few minutes or until you get the right consistency. Cucumber gazpacho should be smooth and creamy. If your cucumbers are not fresh (maybe they've been in the fridge for a couple of days or harvested too late), you may need to add a little fresh water.
- You can serve the gazpacho immediately or leave it to cool in the fridge. I personally like it better when it's been sitting in the fridge for at least two hours. Garnish with some seeds, edible flowers, and some more cucumbers finely chopped. Don't forget to add a good drizzle of olive oil.
Notes
- You can leave it to chill for a few hours before serving
Nutrition
One mistake I made a while ago was leaving my cucumbers to grow too much. I harvested them too late, and the taste was bitter. Gazpacho made with cucumbers that were harvested at the end of the season or left for too long may have a bitter taste.
Just like classic gazpacho, if you are using vegetables that are not ripe, your soup will be thicker and not as smooth. Try using cucumbers when in season, or add a little water or more yogurt to help get the right consistency.
Yes! and they are also tasty and the perfect garnish for this dish. If you have cucumbers growing in your garden this recipe is perfect to make the most of the harvesting!
Serving Suggestions
Gazpacho is traditionally served as an appetizer or drink during the summer months in Spain. You can find gazpacho in some events served in little glasses, but also in restaurants served as a first course.
At home, we serve gazpacho as a first course or light meal with some Kalamata or Marinated olives, and if we have some jars, we top the soup with our homemade garlic confit or preserved lemons.
You can serve this cucumber soup with some crusty bread to make the meal more filling. I personally like serving bread with classic gazpacho, but I prefer to serve cucumber gazpacho with olives.
If you need some ideas for a main course to go with this cucumber gazpacho, check out this Mediterranean Salad, or a this lovely Falafel Sandwich.
More Spanish Recipes You May Like:
The post Cucumber Gazpacho appeared first on Six Hungry Feet.