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.
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!
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.
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
- 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
- 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.