I love making soup. It’s perfect both as a light meal or as a side served with some bread or another main dish. Soup is also a comforting snack when you want to relax and have a bowlful of something tasty!
There are definitely tons of delicious soup recipes out there, but if you have a bountiful harvest in your garden, you won’t go wrong with this Cucumber Gazpacho, which is a classic chilled soup that’s as healthy as it is delicious. With this recipe, you can enjoy more than a handful of your homegrown harvest as it’s made from tomatoes, bell peppers, onions, scallions, and — of course — cucumbers. Herbs and spices like cumin, parsley leaves, cayenne, black pepper, basil, and dried tarragon leaves also come into play, adding more than just color and texture to your Gazpacho Cucumber Recipe.
Depending on how you like it, you can either chop or mince the produce by hand or use a food processor for a smoother gazpacho. It’s really a matter of choice when getting the kind of texture that excites your taste buds.
Because it’s bright, bold, and beautiful, it can be rather tempting to just dig into your gazpacho right after it’s made. Since it’s a classic chilled soup, you can enjoy it even better when you leave it for at least two hours in the fridge. Not only does this cool off your mixture, but it lets the flavors have time to meld and blend wonderfully together. If you can wait a little longer, it’s better to refrigerate this Cucumber Gazpacho overnight, so you can fully savor each spoonful!Print
Gazpacho Cucumber Recipe
Savor each spoonful of this wonderfully bright, bold, and beautiful Cucumber Gazpacho.
- Prep Time: 20 minutes
- Additional Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 4 to 6 1x
- Category: Soups
- 4 cups tomato juice
- 1/2 cup red onion, finely minced
- 1 medium sweet red bell pepper
- 1 clove garlic, peeled and minced
- 1 teaspoon honey
- 1 medium cucumber, peeled, seeded, and minced
- 2 scallions, minced
- Juice of 1/2 lemon
- Juice of 1 lime
- 1 teaspoon dried tarragon leaves
- 1 teaspoon dried or fresh, chopped basil
- 1/2 teaspoon cumin
- 1/4 cup fresh parsley leaves, minced
- 2 cups fresh tomatoes, diced
- 2 tablespoons olive oil
- Salt, black pepper, and cayenne, to taste
- In a large bowl, combine all the ingredients.
- Cover and chill the gazpacho for 2 hours for the ingredients to get cold and the flavors to meld. (Even better, refrigerate overnight.)
- Serve cold.
- You can chop or mince the produce by hand, but it will go much faster if you use a food processor. The texture will be slightly different, so it’s a matter of choice.
Cucumbers are easy to grow and will reward you with delicious dishes and health benefits! Check out our Cucumber Growers Gardening Guide, and you’ll have everything you need to know about growing and enjoying this versatile food.
Have you tried this recipe for Cucumber Gazpacho? It’s a great way to cool off and eat your veggies at the same time. Please tell us how it turned out for you.