Cucumber-Basil Gazpacho

Why You’ll Love This Recipe

This gazpacho is a bright, herbaceous, and cooling dish that comes together in just 15 minutes. It’s vegan, gluten-free, and requires no cooking, making it ideal for quick meals or entertaining on warm days. The avocado adds a luxurious creaminess, while the cayenne brings just enough heat to keep things interesting. Serve it chilled and garnish it to your taste for a dish that feels as sophisticated as it is easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium cucumbers, skin on, seeds removed

• 1/2 cup basil leaves, loosely packed

• 1 cup green onions, cut into 2-inch chunks (about 2 onions)

• 1/2 large avocado

• 2 cloves garlic, minced

• 1 tsp sherry vinegar

• 1 tbsp extra virgin olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/8 tsp cayenne

• 1/2 cup vegetable broth

Directions

1. In a high-powered blender, combine all of the ingredients.

2. Blend until completely smooth and creamy.

3. Taste and adjust seasoning if needed.

4. Chill in the refrigerator before serving.

5. Optional: Garnish with a drizzle of extra virgin olive oil, cracked black pepper, sliced green onions, and fresh basil leaves.

Servings and timing

This recipe serves 4 people and takes approximately 15 minutes to prepare. It requires no cooking and is best served chilled after blending.

Variations

• Add citrus: A splash of lime or lemon juice adds a zesty brightness.

• Make it spicy: Add more cayenne or a slice of fresh jalapeño for a spicy kick.

• Herb twist: Swap basil for mint or cilantro for a different herbaceous profile.

• Nutty richness: Blend in a tablespoon of soaked cashews or almonds for extra creaminess.

• Tropical flair: Add a few chunks of pineapple or mango for a fruity undertone.

Storage/Reheating

Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving as separation may occur. This soup is meant to be served cold, so there’s no need to reheat it. Freezing is not recommended, as the texture may become watery upon thawing.

FAQs

1. What is gazpacho?

Gazpacho is a traditional Spanish cold soup made from blended vegetables, typically served during the summer months.

2. Can I make cucumber-basil gazpacho ahead of time?

Yes, it can be made a day in advance. In fact, chilling it overnight allows the flavors to meld even better.

3. Do I need to peel the cucumbers?

No, keeping the skin adds texture and nutrients, but make sure to remove the seeds.

4. Can I use a food processor instead of a blender?

A high-powered blender is best for a smooth texture, but a food processor can be used for a slightly chunkier version.

5. Is this gazpacho vegan?

Yes, it’s entirely plant-based and suitable for vegan diets.

6. Can I substitute another vinegar for sherry vinegar?

Yes, you can use red wine vinegar or apple cider vinegar in a pinch.

7. What can I serve with cucumber-basil gazpacho?

It pairs well with crusty bread, grilled vegetables, or a light salad.

8. How long does it keep in the fridge?

It stays fresh for up to 3 days when stored in an airtight container.

9. Can I add protein to this dish?

Yes, try topping it with grilled shrimp, chickpeas, or a dollop of Greek yogurt if not vegan.

10. What makes this version of gazpacho different?

The addition of basil and avocado gives it a unique flavor and creamy texture compared to the classic tomato-based version.

Conclusion

Cucumber-Basil Gazpacho is the perfect blend of simplicity and elegance. Quick to prepare and full of fresh, vibrant flavors, it’s an ideal dish for summer dining or entertaining. Whether you’re seeking a light lunch, a palate-cleansing starter, or a healthy snack, this chilled soup delivers freshness in every spoonful.