Imagine a bowl of cool, vibrant green Cucumber Gazpacho, its revitalizing aroma wafting gently in the air.
There’s something about this chilled Spanish soup that feels both invigorating and comforting.
With just a few fresh ingredients and a blender, you’ll find it effortlessly comes together into a smooth, creamy delight.
As the flavors meld in the fridge, anticipation builds.
Let’s bring this simple yet delightful dish to life and savor its revitalizing taste.
Kitchen Tools Required
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Refrigerator
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Cook & Prep Time
To efficiently manage your time while preparing and making Cucumber Gazpacho, follow this timeline:
- Reading & Understanding the Recipe:
- Time: 5 minutes
- Activity: Read through the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
- Preparation:
- Time: 15 minutes
- Activity:
- Peel and chop the cucumbers.
- Seed and chop the green bell pepper.
- Chop the onion.
- Mince the garlic.
- Chop the fresh cilantro.
- Juice the lime.
- Blending:
- Time: 5 minutes
- Activity:
- Place the cucumbers, bell pepper, onion, and garlic into the blender.
- Add vegetable broth, olive oil, white wine vinegar, salt, black pepper, and ground cumin.
- Blend until smooth and well combined.
- Mixing & Refrigeration:
- Time: 5 minutes
- Activity:
- Pour the blended mixture into a mixing bowl.
- Stir in the fresh cilantro and lime juice.
- Cover the bowl and place it in the refrigerator.
- Resting Time:
- Time: 30 minutes
- Activity:
- Allow the gazpacho to rest in the refrigerator to meld the flavors.
- Serving:
- Time: 5 minutes
- Activity:
- Taste and adjust seasoning if necessary.
- Serve the gazpacho chilled, optionally garnishing with additional chopped vegetables or herbs.
Feel free to adjust any steps based on your pace and any additional tasks you may need to perform.
Recipe Instructions
Place the cucumbers, bell pepper, onion, and garlic into a blender.
Add the vegetable broth, olive oil, white wine vinegar, salt, black pepper, and ground cumin to the blender.
Blend the mixture until it’s smooth and well combined.
Pour the blended mixture into a mixing bowl and stir in the fresh cilantro and lime juice.
Cover the bowl and refrigerate the gazpacho for at least 30 minutes.
Serve the gazpacho chilled.
Serving Tips
- Grilled Shrimp Skewers: Pair the gazpacho with grilled shrimp skewers for a revitalizing and protein-rich complement.
- Crusty Bread: Serve with slices of crusty bread to soak up the gazpacho’s vibrant flavors.
- Avocado Slices: Top the gazpacho with avocado slices for added creaminess and richness.
- Chopped Fresh Herbs: Garnish with chopped basil or mint to enhance the freshness and aromatic notes.
- Chilled White Wine: Accompany the dish with a chilled glass of white wine for a sophisticated dining experience.
Storage
Store cucumber gazpacho in an airtight container in the refrigerator for up to 2 days.
Ensure it’s chilled and well-covered to maintain freshness and prevent absorption of other odors.
Freezing
Cucumber gazpacho can be frozen in airtight containers for up to 3 months.
Thaw overnight in the refrigerator.
Stir well before serving.
Adjust seasoning if necessary for best flavor.
Reheating
Cucumber gazpacho is traditionally served chilled and not reheated.
To enjoy leftovers, simply store in the refrigerator and serve cold, ensuring flavors remain fresh and vibrant.
Final Thoughts
Cucumber Gazpacho is a revitalizing and healthy appetizer.
It combines the crispness of cucumbers with the aromatic flavors of garlic and cilantro.
The dish is perfect for hot summer days, offering a cool and light start to any meal.
Remember to use fresh, high-quality ingredients for the best taste.
Allowing it to rest in the refrigerator enhances the flavor by letting the ingredients meld together.
Before serving, adjust the seasoning to your preference.
Consider garnishing with additional chopped vegetables or herbs for added texture and visual appeal.
Enjoy this delightful Spanish classic as a revitalizing start to your meal.
Frequently Asked Questions
Can I Substitute Another Vegetable for Cucumbers in Gazpacho?
You can substitute zucchini or peeled, seeded tomatoes for cucumbers in gazpacho. Both alternatives maintain the soup’s revitalizing quality. Adjust the seasoning accordingly and guarantee the chosen substitute blends smoothly to preserve the desired texture.
How Can I Add Protein to Cucumber Gazpacho?
You can enhance protein content by blending in Greek yogurt or silken tofu for a creamy texture. Alternatively, garnish with diced cooked shrimp or cubed grilled chicken, ensuring a balanced, nutritious appetizer without compromising on flavor.
Is Cucumber Gazpacho Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet since it contains only plant-based ingredients. Verify all components, like vegetable broth, are vegan-certified. For added protein, incorporate cooked beans or tofu into the recipe for nutritional balance.
What Wine Pairs Well With Cucumber Gazpacho?
You’d pair cucumber gazpacho with a crisp, unoaked white wine. A Sauvignon Blanc or Albariño works well, highlighting the dish’s freshness. Make certain the wine’s acidity complements the gazpacho’s tangy profile for a balanced, revitalizing experience.
How Can I Make Cucumber Gazpacho Spicier?
Add diced jalapeño or serrano peppers for heat. Blend them with the other ingredients. For more spice, include a pinch of cayenne pepper. Taste and adjust to your preference before refrigerating, ensuring a balanced, spicy flavor.
Cucumber Gazpacho
Equipment
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 refrigerator
Ingredients
- 2 large cucumbers peeled and chopped
- 1 green bell pepper seeded and chopped
- 1 small onion chopped
- 2 clove garlic minced
- 3 cup vegetable broth
- 2 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Place the cucumbers, bell pepper, onion, and garlic into a blender.
- Add the vegetable broth, olive oil, white wine vinegar, salt, black pepper, and ground cumin to the blender.
- Blend the mixture until it is smooth and well combined.
- Pour the blended mixture into a mixing bowl and stir in the fresh cilantro and lime juice.
- Cover the bowl and refrigerate the gazpacho for at least 30 minutes.
- Serve the gazpacho chilled.
Notes
