Cucumber gazpacho
A refreshing chilled gazpacho soup made with fresh vegetables, perfectly blended and served - ideal for a light summer starter or appetizer.
Updated : 17 October, 2025
Easy
More than 1 hour.
Ingredients
1
Cucumber
150 grams
Bread
50 grams
Almond
1
Garlic
20 grams
Basil
2 tablespoon
Olive oil
2 tablespoon
Red wine vinegar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Roughly choope the cucumber. Take the crust of the bread and roughly tear into small pieces.
Step 2
Place all the ingredients into a blender. Add 500ml/18fl oz of cold water, season generously with salt and pepper, and blend until completely smooth.
Step 3
Pour the mixture into a large bowl, cover, and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
Step 4
Before serving, taste and adjust the seasoning, adding a splash of vinegar or an extra pinch of salt if needed.
Step 5
Serve the gazpacho in bowls topped with toasted almonds, or shredded basil. For a fun presentation, you can also serve it in chilled shot glasses.