Hello friends,
Today, I’m excited to share a delightful appetizer (or starter) recipe. We’re going to create something tasty, easy, quick to make, and above all, very healthy and light. Are you interested? I’m sure you are, especially with this cold cucumber soup (or gazpacho) in mind.
This recipe is part of my selection of the best cold soups for summer, so check it out if you’re looking for more fresh ideas!
At the beginning…
Everything started when I bought cucumbers (3 to be precise 😉 ) while I still had 2 in my fridge. Sometimes it’s wise to check your pantry and refrigerator before heading out shopping… Remember that!
Anyway, back to my overflowing cucumbers. I had to find a solution and a recipe that uses quite a few of them… Ta-da!!! I named it cucumber cold soup (or gazpacho)!
And then…
Even though autumn is starting to make itself felt, we can still enjoy summer vegetables that are well-soaked in sunshine. And who could say no to this cold cucumber soup (or gazpacho)? Admit it—whether it’s served cold or warm, it’s definitely tempting, right?
Beyond the fantastic taste (fragrant and vegetable-forward), the wonderful thing about this preparation is that it takes no more than 5 to 10 minutes. Yes, you heard that right… I told you: easy and quick. After that, all you have to do is chill it in the fridge, and voilà!
And by the way, in the same spirit, be sure to try my no-cook cold tomato soup, you’re going to love it!
Cold cucumber soup (or gazpacho), a recipe that’s sure to please
I served this cold cucumber soup (or gazpacho) as an appetizer in jars, and it delighted 8 guests. In the starter version, I recommend this recipe for 4 to 6 people.
When you take a look at the ingredients, you’ll quickly realize this is a very light recipe. If you’re on a light diet or looking for a nutritional reset, this cold cucumber soup (or gazpacho) will brighten up your table.
Now, speaking of ingredients, let me clarify two points. First, which vinegar to choose? I opted for honey vinegar (Melfor, for those who know it), but wine vinegar will also work well. The key is to choose a relatively light vinegar.
My tip for making your cold cucumber soup (or gazpacho) a success
What will truly elevate your cold cucumber soup (or gazpacho) is the amount of herbs (mint and basil). I’m lucky enough to have them in my garden, so we go directly from the garden to the plate—great for flavor! Don’t hesitate to taste your creation and adjust according to your preferences. I also sprinkled some sumac before serving. If you don’t have this spice, paprika or a touch of sweet chili will work nicely.
For a more pronounced flavor, try this recipe with Lebanese cucumbers.
Classic cucumbers and Lebanese cucumbers have notable differences in taste and texture. Classic cucumbers are larger, with a thicker, sometimes bitter skin. Their flesh contains more water, and their seeds can be more pronounced, contributing to a more neutral taste.
Lebanese cucumbers, on the other hand, are smaller and more delicate, offering a sweeter, slightly sugary flavor. Their skin is thin, often left unpeeled, and their flesh is crunchier. They contain fewer seeds, making them more enjoyable for eating raw, especially in salads or as an appetizer.
The necessary utensils:
A cutting board,
One good paring knife,
And a blender. If you don’t have a blender, a hand blender will work, too. If you have a Thermomix or another CookEasy, that will be perfect.
I’m sure you’re well-equipped and ready to dive into this recipe!!
Other ideas just for you
If you love cold soups as much as I do, I invite you to explore other refreshing recipes that will brighten up your summer meals.
For example, Cold Beet and Radish Soup is a vibrant explosion of colors and flavors that will surely delight your taste buds. For zucchini enthusiasts, the Zucchini and Pomegranate Carpaccio is a light and crunchy starter, perfect for an outdoor meal.
If you’re in the mood for something more substantial, the Stuffed Tomatoes Without Cooking are ideal for a quick and delicious lunch. And for more cold soups, don’t miss Cold Zucchini and Basil Soup, a simple and fragrant recipe. Finally, for a touch of sweetness, the Pea Velouté is a creamy delight that can be enjoyed hot or cold. Enjoy your meal, and I look forward to our next culinary adventures!
Your feedback on the recipe
You can easily stretch the soup a bit by adding 3 to 5 ounces (10 to 15 cl) of water, especially if you’re serving it in small cups for an appetizer.
Serve it well chilled, after spending some time in the refrigerator; that’s when it becomes really ultra-refreshing.
Thank you for your ideas and enthusiasm—you make this recipe come to life!
Have I inspired you with freshness and flavor?
The recipe, Chef!
Cold soup (or Gazpacho) of Cucumber
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Loading...A cold cucumber soup that is aromatic and vegetable-based, light and very healthy, perfect in small glasses for an appetizer or as a refreshing starter, ideal for highlighting sun-kissed vegetables.
Ingredients
- Soup
- 2 cucumbers
- 1 avocado
- 1 clove of garlic
- 150 g Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- 20 mint leaves
- 20 basil leaves
- Salt
- Pepper
- Finishing
- Some thin slices of cucumber
- A few mint and basil leaves
- 1 drizzle of olive oil
- 1/4 teaspoon sumac (or paprika)
Instructions
Soup
Cut your cucumbers into quarters lengthwise, remove the central part (seeds).
Peel and cut the garlic into small pieces.
Put all the ingredients in your blender and blend until you have a smooth and homogeneous texture.
Adjust the seasoning if necessary.
Refrigerate for at least 2 hours.
Finishing
At the time of serving, add a few slices of cucumber, mint and basil leaves, a drizzle of olive oil, and sprinkle with sumac.
FAQ
Can I prepare the cold cucumber soup in advance?
Yes, prepare it at least 2 hours in advance so it has enough time to cool in the fridge, and you can make it several hours ahead without any problem.
How to serve this cold cucumber soup well (as an appetizer or a starter)?
Serve it well chilled, in small jars for the appetizer or in bowls/deep plates as a starter, after a good time in the refrigerator.
How to adjust the texture of my cold cucumber soup?
If you find it too thick, simply add 10 to 15 cl of water (or a little more) until you reach the texture you like.
How to transform this cold cucumber soup into a creamy velouté?
For a creamier cold cucumber velouté, add a little more yogurt (or a plant-based equivalent) and blend for a long time until you achieve a very smooth texture.
Which vinegar to use for this cucumber gazpacho?
I use a honey vinegar like Melfor, but a light wine vinegar or cider vinegar will work just fine.
What to do if I don't have a blender to mix the soup?
An immersion blender will do the job, and if you have a Thermomix or another cooking robot like CookEasy, that will be perfect too.
How to properly flavor my cold cucumber soup (cucumber mint gazpacho)?
Add a good amount of mint and basil, taste and then adjust the herbs and seasoning, and add a few chopped leaves right before serving.
What to use instead of sumac for the finishing touch?
If you don't have sumac, replace it with paprika or a bit of sweet pepper just at the moment of serving.
Is this cold cucumber soup suitable for a diet or dietary rebalancing?
Yes, it’s a very light recipe, ultra refreshing, perfect when you are watching what you eat.
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