Introduction
Last weekend I tried sipping soup on my porch instead of my usual iced tea—cue this Cucumber Gazpacho. One blender whirl later, I had a silky-cool green soup that felt like a spa day in a bowl. No need to fire up the stove; just chop, blend, chill, and you’re done.
Why Make This Recipe
- Ultimate Summer Refresher: It’s icy-cold, tangy, and bright.
- Super-Simple: One bowl—or rather, one blender—does it all.
- Light Yet Satisfying: Silken tofu lends creaminess without heaviness.
- Flavor Fusion: Lime, cilantro, and garlic dance together beautifully.
Ingredients & Substitutions
- ¼ small red onion, chopped (roast for extra depth)
- 1–2 garlic cloves, peeled (char on grill if you like smokiness)
- 1 large English cucumber, chopped (peel for ultra-smooth)
- ¼ cup cilantro with stems (stems pack flavor!)
- 2 Tbsp lime juice (or vinegar)
- ¼ cup silken tofu (+ more to taste for extra creaminess)
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil (+ more for garnish)
Optional Garnish
- Diced cucumber
- Finely diced red onion
- Chopped cilantro
- Drizzle of olive oil
Substitutions/Tips:
• Swap silken tofu for Greek yogurt if you’re not dairy-free.
• Add a handful of mint for a new herb twist.
• Thin with a splash of plant-based milk for a lighter texture.
Directions
- Blend Everything: Toss onion, garlic, cucumber, cilantro, lime juice, tofu, salt, pepper, and oil into a high-power blender.
- Adjust & Chill: Pulse until smooth. Taste, add more tofu for creaminess, or adjust salt. Transfer to a lidded container.
- Rest: Refrigerate at least 3 hours (or overnight) so flavors meld and the soup gets that perfecto chill.
- Garnish & Serve: Ladle into bowls, top with cucumber cubes, red onion, cilantro, and a drizzle of olive oil.
How to Serve
Serve this gazpacho straight from the fridge—don’t let it warm up. It’s perfect as a starter at a summer BBQ or a light lunch with crusty bread.
How to Store
Keep in a sealed container in the fridge up to 3 days. Give it a quick stir before serving if it’s been sitting.
Pro Tips from the Chef
- Char those aromatics (onion and garlic) for a smoky edge.
- Pat your cucumber dry if it’s extra juicy—no watery soup!
- Don’t skip chilling—cold is key for that refreshing bite.
FAQs
Can I make this without tofu?
Yes—Greek yogurt works, or omit entirely and add more olive oil for body.
Is it okay to use regular cucumbers?
English cucumbers have fewer seeds, but any cucumber will work.
Can I freeze gazpacho?
Technically yes, but the texture may separate. Best fresh or refrigerated.
Conclusion
This Cucumber Gazpacho is your new summer sidekick: fast, fuss-free, and packed with bright, clean flavors. Blend it, chill it, love it—no sweat required.
Cucumber Gazpacho
Ingredients
- ¼ small red onion chopped
- 1 –2 garlic cloves peeled
- 1 large English cucumber chopped
- ¼ cup cilantro with stems
- 2 Tbsp lime juice or vinegar
- ¼ cup silken tofu plus more to taste
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil plus extra for garnish
Instructions
- Combine all ingredients in a high-power blender; blend until smooth.
- Taste and adjust tofu for creaminess, salt, or pepper.
- Chill in the fridge for at least 3 hours or overnight.
- Serve cold, garnished with diced cucumber, red onion, cilantro, and a drizzle of olive oil.