This cucumber gazpacho is light, refreshing, and so easy to make! With a combination of cucumber, honeydew, and fresh mint it’s cool, slightly sweet, gluten-free, vegan, and makes for the perfect appetizer or simple side on a hot summer day!

👩‍🍳 Why This Recipe Works

- It has a nice kick, but not too spicy. - One of the BEST gazpacho recipes! - Add to your easy dinner recipes.


How to make Cucumber Gazpacho


Place all of the ingredients including the extra-virgin olive oil, in a blender, puree until smooth. You can leave it slightly chunky if you like that consistency better. Stir soup.


Transfer to a small bowl, and top with diced cucumber and chopped fresh herbs. Serve cold or at room temperature.

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