A simple and tasty mix of cucumber, green pepper, garlic, onion and mint to cool you down on a hot summer day.
Cucumber-Mint Gazpacho is the perfect refreshing soup on a sunny day! A great appetizer to any summer meal, you can serve it as a simple soup or in a pitcher with glasses as tapas, with some extra ice cubes if it’s on a sunny day. This cold soup, is a modern variation of the famous Spanish tomato cold soup called gazpacho (gazpacho recipe here). It contains all the same secondary ingredients, the only missing one here is the tomato, which is replaced by lots of cucumber and also a touch of mint, to make it extra fresh. Actually the original gazpacho dates back from the Roman times and wasn’t made with tomatoes since those got imported afterwards from the New world. The original gazpacho, called ajo blanco, was made out of almond, garlic, water and olive oil and a touch of vinegar and sometimes, if lucky, some extra grapes.
Of course, like with any cold soup, the temperature needs to be spot on, so I highly suggest a 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”. The few leaves of mint gives this soup this extra freshness without taking over the cucumber flavor. A perfect summer soup!
So let’s make this fresh cucumber gazpacho!
Makes 2 full soup portions, about 6 tapas glass portions
- 1 1/2 english cucumber peeled
- 1 small Cubanelle Peppers or 1/2 a green bell pepper (*sweet pepper)
- 1/2 spring or white onion
- 1 garlic clove
- 1 hand of fresh mint
- 1 small cup of plain yogurt
- 2 tbsp of cider vinegar
- 4 tbsp of olive oil
- 150ml of water (to taste)
- salt and pepper
- In a blender add all the ingredients
- Blend until extra smooth
- If you find the soup too thick, pass it through a sieve (then add 1 tbsp or 2 of pulp to the soup) and mix
- Check the seasoning (salt, pepper, vinegar) and water, adjust to your taste
- Let cool in the refrigerator for a minimum of 3 hours of cooling before serving
Serve with a few dices of cucumber and pepper, a mint leaf, lime wedge and a touch of extra-virgin olive oil. Enjoy!