Cucumber Gazpacho (Quick & Easy) Recipe
A refreshing and vibrant Cucumber Gazpacho recipe that combines cool English cucumbers, sweet yellow tomatoes, and a hint of jalapeno for a light, quick, and easy chilled soup perfect for warm days. This no-cook dish blends fresh ingredients into a smooth and flavorful gazpacho, garnished with sour cream and cilantro for added creaminess and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 2 English cucumbers
- 1 pound yellow tomatoes
- ½ small red onion
- 1 jalapeno, destemmed and seeded (use half for blending, adjust in seasoning)
- ½ cup loosely packed cilantro leaves, plus more for garnish
- 1 clove garlic
Liquids and Seasonings
- ⅓ cup olive oil
- 2 tablespoons lime juice
- ½ teaspoon kosher salt, plus additional for seasoning
Garnish
- ¼ cup sour cream
Instructions
- Prep the Vegetables: Roughly chop the English cucumbers, yellow tomatoes, and red onion into pieces suitable for blending. Prepare the jalapeno by destemming and seeding it, using half in the blender and reserving remainder for seasoning adjustments.
- Blend Ingredients: Place the chopped cucumbers, tomatoes, red onion, half of the jalapeno, cilantro leaves, garlic, olive oil, lime juice, and kosher salt into a blender. Puree the mixture until it reaches a smooth consistency.
- Chill the Gazpacho: Transfer the blended mixture to a suitable container and refrigerate for at least two hours to allow the flavors to meld and to serve chilled.
- Season and Garnish: After chilling, taste and adjust seasoning with salt, pepper, and additional jalapeno if desired for extra heat. Serve garnished with a dollop of sour cream and additional cilantro leaves for freshness and creaminess.
Notes
- For a spicier gazpacho, add more jalapeno to taste during the seasoning step.
- Use English cucumbers without seeds for a smoother texture, or peel regular cucumbers if preferred.
- This gazpacho is best served chilled but can be stored refrigerated for up to 2 days.
- For a vegan option, substitute sour cream with coconut yogurt or omit entirely.
- Adjust lime juice according to desired acidity and brightness.
