Is there anything better on a hot summer day than a cool, creamy Cucumber Gazpacho? I mean, perhaps a glass of ice cold rosé, but short of that, this is our idea of how to best beat the heat.
Cucumber gazpacho is a play on a traditional Spanish tomato gazpacho (a cold soup) that features fresh summer produce — tomatoes! cucumbers! peaches! basil and mint! — without adding a whole lot else. It’s creamy, without adding cream. It’s got a great acidity from the tomatoes and a splash of vinegar. And it’s honestly just damn refreshing. We feel the same about our mozzarella caprese gazpacho, another summer staple!
If you are a lover of cold soups, definitely give this cucumber version a try and be sure to let us know how much you enjoy it below!
Ingredients For Cucumber Gazpacho
- Tomatoes: These add a lot of structure to the body of the soup, as tomatoes contain a lot of liquid. Plus, in season, they have the best taste!
- Cucumbers: Cool, crunchy, and refreshing! Use 2 or 3 mini cucumbers or 1 English cucumber. If you keep the peels on, the gazpacho will have a more green color, whereas if you peel the cukes, it’ll lean more red (as pictured here).
- Peaches: We love the sweet deliciousness that peaches add! Try to use ripe peaches, if possible.
- Scallions: Green onion adds a lighter onion flavor. Chives work great, too!
- Garlic: This helps to round out the other gazpacho ingredients and provide a little heat.
- Kosher salt and freshly ground black pepper: To season everything!
- Extra virgin olive oil: Helps to blend into a smooth, creamy soup.
- White wine vinegar: Adds acidity and brightness. Could substitute with ½ a squeezed lemon.
- Fresh mint and basil leaves: Fresh herbs add so much to this recipe! Do not skip, and do not used dried herbs.
We love to garnish this cucumber gazpacho with toasted pine nuts (they add a very welcomed crunch and nutty flavor!), lots of extra black pepper, and fresh mint leaves. The mint just pairs beautifully with the cucumber and peach!
Other optional garnishes: thinly cucumber slices, chopped chives, or even a drizzle of heavy cream (though honestly, this cold soup is plenty creamy on its own).
Why We Love To Make Gazpacho In A Blender
Smooth and creamy! If you want an incredibly smooth soup — whether hot or cold! — throw it into a blender, then let it process for a few minutes. No straining involved, and the end result is unbeatable. If you prefer a chunkier soup, simply blend until you’ve reached your desired consistency, then stop.
We think gazpacho is best cold — it is, after all, a chilled soup — so we recommend putting in a fridge for at least an hour. But certainly you can serve it right away.
Variations To Try
You can use any variety of tomatoes you like, just note that smaller tomatoes (such as grape, cherry, or Roma tomatoes), will end up with a firmer texture, given that their ratio of flesh to tomato skin is so different relative to larger tomatoes (with more flesh).
Can’t get your hands on ripe peaches? Try substituting with other ripe summer fruits, such as plums or nectarines. You just want to add a little sweetness.
How Long Will Cucumber Gazpacho Keep?
This cucumber gazpacho will keep for up to 5 days when stored in a fridge.
Make It A Complete Meal
There’s nothing better than bread and soup, right? Which is why we highly recommend grabbing a crusty baguette for dipping!
That along with a salad — our arugula salad reigns supreme — makes for a perfect light meal.
If you’re looking to serve this cucumber gazpacho as an appetizer or starter, it is a great opening act for grilled meats, seafood, or roasted chicken. Here are some of our favorite lighter, quick-to-make spring and summer entrées:
Hurry up and try this before the temperature drop! It’s a summer staple!
If you make this Cucumber Gazpacho recipe, please let us know by leaving a review and rating below!
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More summer recipes to try!
- Shrimp Burger
- Israeli Couscous Recipe
- Pan Seared Chicken With Burst Tomatoes
- Kebab Skewers
- Salmon Cakes
Cucumber Gazpacho Recipe
- 2 heirloom tomatoes roughly chopped
- 2 mini cucumbers or 1 medium English cucumber, optional to peel, cut into ½" pieces
- 2 ripe peaches pitted and roughly chopped
- 2 scallions thinly sliced
- 1 clove garlic roughly chopped
- 1 tsp Kosher salt
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh mint leaves plus more for garnish
- 2 Tbsp fresh basil leaves
- 1 Tbsp white wine vinegar
- Optional garnishes: freshly ground black pepper, toasted pine nuts, fresh mint, chopped chives, or thin slices of cucumber
- Blend until very smooth. Place chopped tomatoes, cucumbers, peaches, scallions, garlic, 1 tsp Kosher salt, ¼ cup EVOO, 2 Tbsp mint leaves, 2 Tbsp basil leaves, and 1 Tbsp wine wine vinegar in a blender, then secure the lid. Blend until very smooth (or stop sooner, if you prefer a chunkier gazpacho).
- Chill the gazpacho. Though the gazpacho can be served immediately, it is meant to be served chilled. Transfer to a large bowl or tupperware, then seal and refrigerate for at least 1 hour. Taste and adjust seasoning as needed, stirring to mix in any additional Kosher salt and black pepper.
- Garnish, then serve. Divide between bowls, then garnish with additional black pepper and mint. Optional add ons: toasted pine nuts, chopped chives, or thin slices of cucumber.
- Serves 6 as a starter or 4 as a light entrée when paired with a salad or protein.
- Leftovers will keep sealed in an airtight container for 5 days in a refrigerator.