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A refreshing bowl of cucumber gazpacho with fresh herbs and vegetables

No-Cook Cucumber Gazpacho

A refreshing and creamy gazpacho made with fresh cucumbers, bell pepper, and herbs, perfect for warm weather and quick meals.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Soup
Cuisine: Mediterranean, Spanish
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 large cucumbers, peeled and chopped
  • 1 bell pepper, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
Liquids
  • ¼ cup olive oil
  • ¼ cup white vinegar Apple cider vinegar can be used as an alternative.
Seasoning and Garnish
  • Salt and pepper to taste
  • Fresh herbs (like dill or parsley) for garnish

Method
 

Preparation
  1. In a blender, combine the chopped cucumbers, bell pepper, red onion, and minced garlic.
  2. Add the olive oil and white vinegar to the blender.
  3. Blend on high speed until the mixture is smooth and creamy.
  4. Taste and season with salt and pepper to your preference.
  5. Chill in the refrigerator for a minimum of 30 minutes before serving.
  6. Garnish with fresh herbs just before serving for an extra burst of flavor.

Notes

Ensure your ingredients are super fresh for the best flavor. If you prefer a chunkier texture, pulse the blender instead of blending continuously. Don't skip the chilling step; it enhances the flavors, making the soup even more refreshing.