Cucumber Gazpacho (Quick & Easy)
Cucumber gazpacho is light and easy to make in just five minutes. Fresh garden vegetables are pureed to make a green gazpacho like you have never tasted. Add a dollop of sour cream for a refreshing cold soup for summer!
Servings: 4
Calories: 196kcal
Ingredients
- 2 English cucumbers
- 1 pound yellow tomatoes
- ½ small red onion
- 1 jalapeno destemmed and seeded
- ½ cup loosely packed cilantro leaves plus more for garnish
- 1 clove garlic
- ⅓ cup olive oil
- 2 Tablespoons lime juice
- ½ teaspoon kosher salt
- ¼ cup sour cream
Instructions
- Roughly chop the cucumbers, tomatoes, and red onion. Place in the blender with the half of the jalapeno, cilantro, garlic, oil, lime juice, and salt. Puree until smooth. Chill for two hours.
- Season to taste with salt and pepper, add more jalapeno as needed. Garnish with a dollop of sour cream and cilantro leaves.
Notes
- You need approximately 2 pounds of cucumber. You can use Persian cucumbers, English, or garden cucumbers. Just peel and deseed, if needed.
- If your red onion is large start with ¼ of the onion and add more as needed.
- Adjust the jalapeno as needed. This gazpacho soup isn't meant to be firey hot but lightly spicy so adjust as needed.
Storing Leftovers
Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation may occur.Leave a review or get more information on the recipe!
