Sip your way through summer with this vibrant Chilled Gazpacho with Cucumber and Fresh Herbs. Each spoonful bursts with ripe tomatoes, cooling cucumber, and a confetti of fresh herbs, creating a refreshing, no-cook soup that’s as dazzling to look at as it is deeply satisfying to eat.
Why You’ll Love This Recipe
- Ultra-Refreshing: Crisp cucumber, juicy tomatoes, and lively herbs turn every bite into a breezy summer escape.
- No Cooking Required: Simply blend, chill, and enjoy, keeping your kitchen cool even on the hottest days.
- Nutrient-Packed: Packed with vitamins, antioxidants, and healthy fats from olive oil, this soup is as nourishing as it is delicious.
- Make-Ahead Friendly: The flavors deepen as it sits, making Chilled Gazpacho with Cucumber and Fresh Herbs your new favorite fuss-free meal.
Ingredients You’ll Need
The beauty of Chilled Gazpacho with Cucumber and Fresh Herbs lies in its simplicity: every ingredient is bright, fresh, and serves a purpose. From the creaminess of olive oil to a gentle zing of vinegar and the herbal notes of cilantro, each component transforms this soup into a kaleidoscope of flavors and colors.
- English cucumber: Brings cool, crisp notes and a silky texture to the blended soup—and the diced garnish delivers a delightful crunch.
- Ripe tomatoes: The juicy backbone of classic gazpacho, their sweet tartness sets the stage for all the other flavors.
- Fresno chiles or red bell pepper: Adds mild heat or gentle sweetness; choose what you like best (or what’s in your fridge!).
- Red onion: A small amount gives the soup a subtle edge—rinsing tames any harshness so it doesn’t overpower.
- Garlic cloves: Earthy and aromatic, a little goes a long way to deepen flavor.
- Fresh cilantro: Brings lift, zest, and that unmistakable garden-fresh aroma.
- Sherry vinegar (or red wine vinegar): This is what gives gazpacho its gentle tang and helps balance out the richness of tomatoes and oil.
- Extra virgin olive oil: Adds silkiness and roundness—don’t skimp on quality here!
- Sea salt & freshly ground black pepper: Essential to coax all those bright flavors forward.
- Cherry tomatoes, fresh herbs, olive oil: Those final flourishes for garnish deliver bursts of color and freshness with every spoonful.
Variations
The beauty of gazpacho is how versatile it is—this recipe is your playground! Feel free to swap, add, or tweak ingredients to suit your seasonal produce, pantry, or dietary needs. No matter what, you’ll end up with a bowl that tastes like summer.
- Green Gazpacho: Swap the tomatoes for ripe avocado and extra cucumber, and toss in a handful of fresh basil or parsley for a cooling, ultra-green version.
- Spicy Kick: Use two fresno chiles or toss in a jalapeño for extra heat, or keep it sweet with just bell pepper if you prefer it mild.
- Fruit Twist: Add diced peaches, watermelon, or mango for a subtle sweetness that pairs beautifully with the herbs and vinegar.
- Herb Lover’s Edition: Let your garden inspire you! Try dill, chives, or tarragon alongside the cilantro for a unique herbal blend.
How to Make Chilled Gazpacho with Cucumber and Fresh Herbs
Step 1: Prep the Cucumber and Garnishes
Start by finely chopping about a quarter of the cucumber—this part will become your crisp, refreshing garnish. The rest of the cucumber gets peeled (to keep the soup silky) and cut into chunks for the blender. Tuck your chopped cucumber garnishes in the fridge so they’re frosty-cold and extra crunchy at serving time.
Step 2: Blend the Soup
Into your blender go the peeled cucumber chunks, chopped tomatoes, your choice of pepper (or chile), rinsed red onion, garlic, fresh cilantro, vinegar, olive oil, salt, and black pepper. Blend on high until everything is deliciously smooth and creamy. Pause to scrape down the sides if necessary; you want every last bit to be incorporated.
Step 3: Taste and Chill
Give your gazpacho a taste—need a pinch more salt or a splash more vinegar? Tweak to your liking. Once it’s just right, pop it in the fridge and let it chill for at least 2 hours. This little nap in the cold helps all the flavors meld and turns the soup perfectly refreshing.
Step 4: Serve with Style
To serve, ladle chilled gazpacho into bowls and top with the reserved diced cucumber, halved cherry tomatoes, fresh herbs, a swirl of olive oil, and a grinding of black pepper. Each garnish adds a delightful pop of color and texture—don’t skip them!
Pro Tips for Making Chilled Gazpacho with Cucumber and Fresh Herbs
- Chill Factor: For the absolute coldest, most refreshing gazpacho, chill your serving bowls and garnishes in advance or even add a few ice cubes to the soup just before serving.
- Tomato Perfection: Seek out the ripest, most flavorful summer tomatoes you can find—this makes all the difference between a good gazpacho and a truly spectacular one.
- Oil Emulsion: For an extra silky soup, slowly drizzle the olive oil into the blender while it’s running—this helps emulsify and gives your gazpacho a dreamy texture.
- Advance Prep: Chilled Gazpacho with Cucumber and Fresh Herbs tastes even better the next day, so don’t hesitate to make it ahead for guests or easy lunches!
How to Serve Chilled Gazpacho with Cucumber and Fresh Herbs
Garnishes
Elevate your bowl by showering it with a handful of reserved cucumber, vibrant cherry tomatoes (halved or diced), a scatter of fresh herbs—think cilantro, parsley, or even chives—and the finishing flourish of a golden drizzle of olive oil. Each topping not only adds color but creates a playful mix of flavors and textures with every spoonful of Chilled Gazpacho with Cucumber and Fresh Herbs.
Side Dishes
This chilled soup pairs beautifully with thick slices of sourdough, grilled crusty bread, or a platter of Spanish cheeses and olives. For a light meal, serve Chilled Gazpacho with Cucumber and Fresh Herbs alongside a Mediterranean-inspired salad or a spread of marinated beans and roasted veggies.
Creative Ways to Present
Try serving gazpacho in shot glasses as a summery appetizer at your next party, or alongside mini grilled cheese sandwiches for a fun twist. Spoon it into jars for the perfect picnic, or ladle it into a hollowed bell pepper for a dramatic, edible bowl—there’s no limit to your creativity!
Make Ahead and Storage
Storing Leftovers
Store leftover Chilled Gazpacho with Cucumber and Fresh Herbs in an airtight container in the fridge for up to three days. The flavors only deepen with time, so don’t be afraid to make it ahead—just give it a quick stir before serving.
Freezing
Gazpacho freezes surprisingly well—pour it into freezer-safe containers, leaving space for expansion, and freeze for up to two months. Thaw overnight in the fridge and blend quickly to restore that creamy consistency before serving.
Reheating
This is one soup that’s meant to be enjoyed ice-cold—no reheating required! If you’d like it extra-chilled, serve over a few ice cubes or pop it in the freezer for 15 minutes before serving on especially hot days.
FAQs
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Can I make Chilled Gazpacho with Cucumber and Fresh Herbs ahead of time?
Absolutely! In fact, the flavors become even more vibrant after a few hours—or even overnight—in the fridge. Prepare it up to two days in advance for maximum convenience.
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What if I don’t like cilantro?
No problem—swap it for flat-leaf parsley, basil, or chives. The soup is endlessly adaptable, so use any combination of fresh herbs that you love.
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Can I make Chilled Gazpacho with Cucumber and Fresh Herbs without a blender?
A blender gives the smoothest texture, but a food processor also works well for a more rustic, chunky soup. If you’re feeling traditional, try finely chopping everything by hand for a truly old-school experience!
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What’s the best way to serve Chilled Gazpacho with Cucumber and Fresh Herbs for a party?
Pour the chilled soup into small glasses or shooter cups for individual servings, and let guests pile on their favorite garnishes from a toppings bar. It’s festive, interactive, and perfect for summer entertaining.
Final Thoughts
If you’re looking for the ultimate summer refresher, Chilled Gazpacho with Cucumber and Fresh Herbs is the answer. Bursting with peak-season veggies and garden-fresh flavor, it’s a breeze to make and a true crowd-pleaser—so gather your ingredients, invite a friend, and whip up a batch you’ll both adore.
Print
Chilled Gazpacho with Cucumber and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and flavorful Gazpacho recipe that is perfect for a light summer meal. This chilled soup is a blend of fresh tomatoes, cucumbers, peppers, and herbs, creating a vibrant dish bursting with Mediterranean flavors.
Ingredients
For the Gazpacho:
- 1 English cucumber
- 2 1/2 pounds ripe tomatoes, chopped
- 2 fresno chiles, or 1/2 red bell pepper, stemmed and seeded
- 1/4 small red onion, rinsed
- 2 garlic cloves
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 3 tablespoons sherry vinegar or red wine vinegar
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
For Garnish:
- Cherry tomatoes
- Fresh herbs
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish. Peel the remaining cucumber, cut into chunks, and transfer to a blender.
- Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
