Chilled Cucumber Garlic Gazpacho

Course: Soup

Cuisine: Spanish

Prep Time: 15

Chill in the fridge: 3

Total Time: 3 15

Servings: to 6 servings

Calories: 348kcal

Author: Marvellina

A super refreshing and tasty cold cucumber gazpacho for the hot and humid summer. It has the perfect balance of savory and zing. The recipe requires no cooking.

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US Customary - Metric

Ingredients

230 g stale bread
200 g cucumber
4 cloves garlic
80 g extra virgin olive oil
30 g rice wine vinegar
240 g water or more as needed
½ tsp Freshly ground black pepper adjust to your taste preference
Salt to taste

Serve with: (optional but encouraged)

Extra virgin olive oil
Freshly ground black pepper
A few thinly sliced cucumber
toasted pine nuts or other crunchy topping like croutons, crusty bread

Instructions

I use day-old crusty sourdough bread and I didn't remove the crust. Cut into small chunks
Wash the cucumbers clean. I didn't peel off the skin, but you are welcome to if you prefer to peel them. Cut some thin slices of cucumbers for garnish later and cut the rest into large chunks
Put the bread, cucumbers and the rest of the ingredients into a blender. Blend on high speed until the texture is smooth. Have a taste and adjust by adding more salt if needed. It should taste savory and with some zing from the vinegar. Feel free to add more vinegar if you prefer more
The texture should be medium thick. Not too thick or too thin. You can adjust by adding more water if you prefer thinner or cut back on the liquid if you prefer it thicker consistency
Chill the soup in the fridge for 2-3 hours or longer if you have the time. It tastes so refreshing when it's chilled.

To serve:

Portion into a soup bowl. Garnish with thin slices of cucumbers, drizzle of EVOO, freshly ground black pepper. Add some toasted pine nuts or croutons for some crunch factor!

Nutrition