This cool cucumber gazpacho takes its inspiration from ajo blanco, a chilled Spanish soup made with almonds and garlic. It’s an ideal appetizer for a scorching summer day.
Ingredients of Cucumber gazpacho
- 1 cucumber, peeled and roughly chopped
- 150g (about 5½ ounces) crustless rustic white bread, torn into small pieces
- 50g (about 1¾ ounces) blanched almonds
- 1 garlic clove, peeled
- 20g (about ¾ ounce) fresh basil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper
To serve
- Chopped green grapes
- Toasted almond flakes
- Finely shredded fresh basil leaves
Instructions
- In a blender, combine all the ingredients (excluding the toppings). Add 500ml (about 18 fluid ounces) of cold water and season generously with salt and pepper. Blend until the mixture is smooth.
- Transfer the mixture to a large bowl, cover it, and refrigerate for at least 2 hours or overnight.
- Before serving, taste the gazpacho and adjust the seasoning to your liking. You may want to add an extra splash of sherry vinegar or a pinch of salt.
- Serve the gazpacho in bowls and top it with chopped grapes, toasted almonds, or shredded basil leaves. Alternatively, you can serve it in chilled shot glasses.
Cucumber gazpacho Recipe
"Chill with our refreshing cucumber gazpacho! A simple, healthy recipe to keep you cool and satisfied. Perfect for hot days!"
Keywords: Cucumber gazpacho
Recipe Yield: 4
Preparation Time: over 2 hours
Total Time: over 2 hours
Recipe Ingredients:
- • 1 cucumber, peeled and roughly chopped • 150g (about 5½ ounces) crustless rustic white bread, torn into small pieces • 50g (about 1¾ ounces) blanched almonds • 1 garlic clove, peeled • 20g (about ¾ ounce) fresh basil • 2 tablespoons extra virgin olive oil • 2 tablespoons sherry vinegar • Salt and freshly ground black pepper