Cucumber Gazpacho

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Some of the best soups I have had were never even served hot, like my cucumber gazpacho. This soup is light, bright, refreshing, and tastes like summer. I use crisp cucumber, honeydew melon, ripe tomatoes, and fresh mint. It is ready in just 20 minutes and chilled into an invigorating take on a classic. 

Cucumber gazpacho is a chilled soup that highlights the flavors of raw, crisp vegetables and tart acidity. This version is lighter than the traditional tomato-based gazpacho, making it perfect for a warm day or as a light starter. If you enjoy fresh summery colors but want a warmer option, my vegan asparagus soup is gorgeously green and tasty.

I first created this recipe one exceptionally hot summer, when my kids were uncharacteristically picky. The only thing they consumed without complaint was my pineapple cucumber smoothies. I wondered how I could turn that into a more formal meal, and like that, my cucumber gazpacho was born! That summer, I was so happy I could provide my family with a nutrient-dense meal that did not require any hard labor or even turning on my stove.

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🥘 Ingredients

For this recipe, I rely on fresh fruit and vegetables and simple seasoning. Combined, they provide maximum flavor. 

English cucumbers: As the main ingredient, these cucumbers are mild, slightly sweet, and provide the base for my gazpacho.

Honeydew melon: I use honeydew melon for a gentle sweetness and smooth, creamy texture.

Tomato: Tomatoes add a slight acidity and classic gazpacho flavor to my soup.

Celery: This adds a slight crunch and peppery flavor to my gazpacho/

Sweet onion: I make sure to use a mild-flavored onion that blends well with the rest of my ingredients. 

Garlic cloves: I use fresh whole garlic cloves for depth and a savory balance.

Fresh mint: Mint gives this recipe a bright, cooling flavor.

Fresh tarragon: The slight star anise taste from the tarragon enhances the complexity of this flavor. 

Serrano chili: This adds a bite to my gazpacho. I adjust as needed. Sometimes, I like a lot of heat, and other times just a hint will do.

Extra virgin olive oil: I like using good-quality oil for this recipe, as it is used for its flavor, and not for cooking.

Salt: A bit of salt balances and enhances all the natural flavors. 

🔪 How To Make

This gazpacho is ready in just two steps! It really is that easy. Here is how I make it:

Puree: I place all my ingredients into a high-speed blender or food processor and blend until smooth and creamy. If the consistency is too thick, add a splash of cold water and blend again.

Serve: Then I taste, adjust seasoning if needed, and serve! I serve this gazpacho at room temperature, or after it has chilled in the refrigerator.

📖 Variations

A recipe this simple has endless possibilities! These are the variations I like best:

Cucumber avocado gazpacho: This super green version is even creamier than the original. It has added nutritional benefits, too! I add ¼ to ⅓ of a ripe avocado, depending on the size and the consistency I want. My kids love this version, and drink it straight out of the bowl. No spoons required. 

Tomatillo twist: I blend in 1-2 tomatillos for a tangier, more savory gazpacho. I do this frequently if I am serving it for dinner.

Creamier version: For a seriously creamy kick, I add in ¼ cup coconut milk or cream. My friends that are not strictly follow prefer to add greek style yogurt for the probiotic benefits. 

🍽 Serving Suggestions

This cucumber gazpacho pairs well with a side that is equally fresh and alive with flavor. My kids would only have it with slices of my naan bread pizza if they had their way. But I personally prefer mine with a side of my Parmesan kale chips. I like letting the green take center stage with this meal, in case you have not noticed. Ha! Try it my way, or my kids’ way. Either way, you must try it! 

Last summer, I decided to pack our beach day picnic basket with a fresh new take. I had servings of my chilled soup and small containers with all the fixings to make this gazpacho a crisp, tantalizing Mexican delicacy. There were my baked corn tortilla chips for dunking, and a jar of my pineapple pico de gallo. I also pack a small squeeze bottle of my homemade vegan sour cream for drizzling. The best part was my kids could run around and play and come back to their gazpacho, which kept its freshness the entire day. I hope you pack a thermos of this gazpacho for your next picnic. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store this gazpacho in an airtight container in the refrigerator for up to 4 days.

Freezing: I do not recommend freezing this soup. The texture changes significantly after thawing.

Reheating: This soup is meant to be served cold, or even at room temperature. No reheating necessary! 

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