How to Make Cucumber Gazpacho - A Step-by-Step Guide

Gazpacho is a traditional Spanish cold soup that's perfect for hot summer days. It's packed with fresh vegetables and bursting with flavor, making it a refreshing and healthy choice for a light meal or appetizer. One variation of this classic soup is Cucumber Gazpacho, which is made with the addition of cool cucumbers, giving it a crisp and refreshing taste.

This recipe is a fantastic way to use up an abundance of cucumbers from your garden or local farmers market. It's also a great w...

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Ingredients

  • 2 large English cucumbers
  • 3 cups chopped honeydew melon
  • 1 cup cubed crustless day-old white bread
  • ¼ cup olive oil, plus extra for drizzling
  • 1 tablespoon sherry vinegar
  • 2 ¼ teaspoons kosher salt, plus more to taste
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons honey

Information

  • Prep Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 4

  • Thinly slice enough cucumber to measure 1/3 cup; coarsely chop the rest. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Transfer the chopped cucumber to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss reserved cucumber slices with feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir gazpacho, then ladle into four shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
  • Nutrition

    270 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 14mg
    • Sodium: 1359mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 5g
    • Vitamin C: 27mg
    • Calcium: 127mg
    • Iron: 1mg
    • Potassium: 525mg