Published:
Jul 17th 2024
by 
Last updated: Dec 22nd 2024
Cucumber gazpacho is the ultimate summer soup. It's a cold soup, so it's perfect for those hot summer days when you don't want to turn on the stove or oven. This refreshing bowl of cold soup is so delicious and easy to make. But more importantly, it's filled with fresh flavor. Try our avocado soup next if you are looking for more cold, summery soups.
What vegetable is gazpacho made of?
Cucumber gazpacho is made with English cucumbers, chives, basil, yellow squash, red onion, arugula, mint leaves, garlic, lemon zest, lemon juice, olive oil, kosher salt, and black pepper.
What is a gazpacho?
Gazpacho is a cold, refreshing soup made from ripe tomatoes or summer fruit.
Why is gazpacho healthy?
Gazpacho is healthy because it has healthy ingredients like cucumbers, yellow squash, and fresh herbs. Cucumbers can boost hydration, help you manage your weight and blood sugar, and protect against cancer. Yellow squash is packed with manganese, which helps strengthen bones and helps the body to break down fats and carbohydrates. Furthermore, gazpacho is made with raw ingredients. There will be no nutrient loss because it's a no-cook soup.
Is gazpacho lunch or dinner?
Gazpacho can be eaten any time of day, including for lunch or dinner. However, keep in mind that serving gazpacho with bread or a side salad may be best to create a more filling meal.
Time & Serves
Ingredients
1/2 medium English Cucumber, seeds removed, small dice for garnish
2 tablespoons fresh Chives, chopped
1 tablespoon fresh Basil, chopped
1 1/2 medium English Cucumbers, seeds removed, roughly chopped
1 small Yellow Squash, roughly chopped
1 medium Red Onion, roughly chopped
1/4 cup Arugula, loosely packed
1/4 cup fresh Mint leaves, loosely packed
2 cloves Garlic
Zest of 1 Lemon
Juice of 1/2 Lemon
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
4 sprigs of Basil for garnish
Instructions
Place the small diced English cucumbers, chives, and basil in a small bowl. Mix to combine and mix until combined. Set aside.
Add the remaining roughly chopped cucumber, yellow squash, red onion, garlic, arugula, and mint leaves to a large bowl.
Add the olive oil, lemon juice, lemon zest, and black pepper and mix until combined. Let the cucumber mixture sit for 15 minutes.
Place the cucumber gazpacho in a blender, add the salt, and blend until smooth.
Place the cucumber gazpacho in a large bowl and cover it with plastic wrap. Chill the gazpacho in the fridge for at least 4 hours.
To serve, divide the cucumber gazpacho between 4 bowls and top it with the reserved cucumber mixture and a sprig of mint.
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