Are you looking for something cool and refreshing to enjoy on a hot summer’s day?! Then, beat the heat with my Cucumber Gazpacho recipe. This chilled soup is as cool as a cucumber!
My Cucumber Gazpacho recipe combines crisp cucumbers, aromatic dill and garlic, creamy sour cream and sharp white vinegar to create a flavourful, fragrant and fresh soup! This chilled soup couldn’t be easier to make, comes together in 10 minutes, uses a handful of simple ingredients and doesn’t require any cooking! Doesn’t that sound perfect?! Serve it as a starter for four and get ready to impress all your guests!
Cucumbers are plentiful this time of year, so I couldn’t think of a better way to use the vegetable than by making my quick and easy Gazpacho soup. This refreshing soup is the perfect meal for a busy week but works equally well for a special occasion! Enjoy it for brunch, lunch, dinner or as a snack. You really can’t go wrong! So, what are you waiting for? Grab a spoon and come and cook with me!
For more fun and exciting summer recipes, try my Watermelon Gazpacho, Pasta al Limone, Watermelon Feta Salad, Lemon Zucchini Cake, Summer Salad with Berries and Caprese Skewer recipes.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour and 10 minutes (includes 1 hour of inactive chilling time)
Serves: 4
Ingredients:
2 large English cucumbers, rinsed and cut into 1/2 inch slices
1/4 cup fresh dill fronds
1/4 cup sour cream
1 small garlic clove, peeled
1 1/2 Tbsp white vinegar
1/2 Tbsp avocado oil
1/2 tsp kosher salt
1/8 tsp freshly ground pepper
A handful of microgreens, as garnish
A drizzle of avocado oil, as garnish
An additional 1/2 cucumber, thinly sliced, as garnish
Small dollops of sour cream, as garnish
Instructions:
To a blender, add the cucumbers, dill, sour cream, garlic, vinegar, avocado oil, salt and pepper and blend on high for 30 seconds or until smooth.
Chill the gazpacho in the refrigerator for at least one hour.
Stir and pour the chilled Cucumber Gazpacho into small soup bowls or mugs and garnish each with microgreens, cucumber slices, sour cream and avocado oil. Serve and enjoy!
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