Minty Cucumber Gazpacho is so simple and refreshing on a hot summer day. Blend up some cucumber, green pepper, garlic, onion and mint until smooth and you got yourself a delicious liquid salad!

Cucumber Gazpacho is the perfect refreshing soup on a sunny day! A starter to any summer meal, whether it’s a BBQ or else. Also, great as a side-of-the-pool snack. You can serve it as a simple soup or in a pitcher with fine glasses as tapas. The only is: to keep it as cold as possible until served. Laying on ice even would be ultimate.

Gazpacho Origin

Cucumber gazpacho mint cold soup

This cold soup is a modern variation of the famous Spanish tomato cold soup Gazpacho (gazpacho recipe here). It contains all the same secondary ingredients, the only missing one here is the tomato. Cucumbers replace the tomato and also a touch of mint, to make it extra fresh. The original gazpacho dates back to Roman times and wasn’t made with tomatoes. Which got in Spain afterwards from the New World. The original gazpacho, called Ajo Blanco, contained almond, garlic, water and olive oil with a touch of vinegar. Sometimes, if lucky, some extra grapes too.

Colder than Cold

Of course, like with any cold soup, the temperature needs to be spot on! A minimum of 3 hours of cooling before serving. If you intend to serve it outside, in the sun, make sure it lays on ice or give it right away to your guests. Because there is no bigger disappointment than a lukewarm “cold soup”. Also, ice cubes don’t have a place in this soup. The few leaves of mint give this soup this extra freshness without taking over the cucumber flavour. A perfect summer soup!

Cucumber-mint Gazpacho

Type of Cucumber

English, French, Spanish…everyone has a type of cucumber. I’ve used the standard ones from Spain, which are half the size of the long plastic-covered English ones. But any type would do perfectly for this recipe. Simply have to take off the skin.

Variations

Not a fan of mint? Well, use a lovely basil instead! If you have some green tomatoes to use, go ahead and add them to the mix. If you don’t like the sourness of yogurt, could substitute it with simple cream or even cream cheese for a kick in calories.

Other Gazpacho ideas

So let’s make this fresh cucumber gazpacho!

Cucumber Gazpacho with Mint

5 from 5 votes
Prep Time 10 minutes
resting time 3 hours
Total Time 3 hours 10 minutes
Servings 2 soups | 6 tapas
Calories 386
Minty Cucumber Gazpacho is so simple and refreshing on a hot summer day. Blend up some cucumber, green pepper, garlic, onion and mint until smooth, and you'll get a delicious liquid salad!

Ingredients

  • 400 g cucumber (1 English or 2 standard)
  • 245 g plain yogurt (equi. 1 small cup)
  • 150 ml water (Starts with 100ml and adjust to your favourite consistency.)
  • 4 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 cubanelle pepper (or Anaheim, 1/2 green bell pepper)
  • 1/2 white onion
  • 1 garlic clove
  • 1 hand fresh mint
  • salt and pepper

Instructions 

  • Add all the ingredients to a blender, and blend until smooth.
  • If you find the soup too thick, pass it through a sieve (then add 1-2 tbsp pulp to the soup) and mix.
  • Check the seasoning (salt, pepper, vinegar) and water, and adjust to your taste.
  • Let cool in the refrigerator for a minimum of 3 hours of cooling before serving.

Notes

Serve as a soup with a few dice of cucumber and pepper, a mint leaf, a lime wedge and a touch of extra-virgin olive oil. Or the tapas way in a pitcher on ice. 
Author: Marie Breton
Calories: 386kcal
Course: Aperitivo, Sopa, Tentempié
Cuisine: Other
Keyword: cold, cold soup, cucumber, gazpacho, mint, summer rolls

Nutrition

Calories: 386kcal | Carbohydrates: 18g | Protein: 6g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 613mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1048IU | Vitamin C: 31mg | Calcium: 196mg | Iron: 1mg
Nutrition Facts
Cucumber Gazpacho with Mint
Amount per Serving
Calories
386
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
22
g
Cholesterol
 
16
mg
5
%
Sodium
 
65
mg
3
%
Potassium
 
613
mg
18
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
1048
IU
21
%
Vitamin C
 
31
mg
38
%
Calcium
 
196
mg
20
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

19 Comments

  1. You know I have never tried cold soup. Not sure why…but has never happened. I love cucumbers so this just might have to be my starting point in the culinary journey of gazpacho!!

  2. geekswhoeat Reply

    Wow this sounds super refreshing and perfect for our Arizona summers!

  3. It sounds delicious and very refreshing! I love all those strong flavours but have only ever had tomato gazpacho. This is definitely going on my list of things to make!

  4. Such a light and refreshing summer soup! I have both cucumber and mint in my garden. This looks like the perfect use for them.

  5. This is a beautiful soup that sounds so refreshing and flavorful. The combination of ingredients you’ve picked, from the poblano to the cider vinegar are stellar. Pinning!

  6. Danielle Cushing Reply

    Sounds so delicious and the ingredient list looks healthy! Can’t wait to try this.

5 from 5 votes (5 ratings without comment)

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