Cucumber Gazpacho
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.
Servings: 4 servings
Calories: 91kcal
Ingredients
- 4 garlic cloves
- 3 cups chopped peeled english cucumber about 1 pound
- 2 cups chopped tomato about 2 large
- 2 cups chopped honeydew melon
- ½ cup finely chopped sweet onion
- ⅓ cup finely chopped celery
- 2 tbsp chopped fresh mint
- 1 tbsp extra virgin olive oil
- 1 tsp chopped fresh tarragon
- ½ tsp salt
- 1 tsp finely minced serrano chile
- water if needed, to thin out the soup
Instructions
- Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).
- Transfer to bowls, and top with diced cucumber and chopped fresh herbs. Serve cold.
Notes
- My #1 Secret Tip for this cucumber gazpacho recipe is to chill the soup before serving. I have served this gazpacho at room temperature and chilled. I discovered that the flavors intensify far more after chilling. It is also more refreshing, especially on a hot day.
- Tweak the texture: I make this gazpacho smooth and creamy by blending it thoroughly. For a chunkier version, I pulse the mixture lightly instead.
- Adjust the heat: Serrano peppers are incredibly spicy, and I make sure to remove the seeds before adding them for a milder heat or use jalapeno instead.
- Use ripe honeydew: The sweetness of the melon is crucial to balancing out the savory elements. I always make sure to select a fragrant, ripe melon for the best results.
Nutrition
Serving: 1cup | Calories: 91kcal | Carbohydrates: 14.4g | Protein: 1.8g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 324.3mg | Fiber: 2.5g | Sugar: 6.9g