Slim Summer Gazpacho Cucumber (Printable Page)

A light, chilled blend of cucumber, tomato, and bell pepper bursting with fresh summer flavors.

# What You'll Need:

→ Vegetables

01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced

→ Liquids & Seasonings

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water

→ Garnishes

11 - Diced cucumber for garnish
12 - Diced tomato for garnish
13 - Chopped fresh basil or parsley
14 - Extra-virgin olive oil for drizzling

# Step-by-Step Guide:

01 - In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth consistency is achieved.
02 - Add olive oil, red wine vinegar, salt, pepper, and cold water to the blended mixture. Blend again until well mixed and silky texture forms.
03 - Taste the gazpacho and adjust salt, pepper, and vinegar as needed to achieve desired flavor balance.
04 - Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours until very cold.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • Zero cooking required — your blender does all the work, keeping your kitchen cool.
  • Naturally vegan and gluten-free — a dish that suits almost every table without any substitutions.
  • Only 90 calories per serving — light, nourishing, and deeply satisfying all at once.
  • Ready in minutes, perfect after chilling — a little patience in the fridge rewards you with an intensely flavored, cold soup.
  • Endlessly versatile — serve it as a starter, a light lunch, or alongside grilled fish for a full summer meal.
02 -
  • Strain for silk: For an ultra-smooth texture, pass the blended soup through a fine sieve before chilling.
  • Boost the flavor: Add a pinch of smoked paprika or a splash of Tabasco for an extra layer of complexity and heat.
  • Make it ahead: Gazpacho tastes even better the next day — prepare it the evening before for maximum flavor depth.
  • Check your labels: Always review vinegar and olive oil packaging for hidden allergens, especially if serving guests with sensitivities.
  • Keep it cold: Chill your serving bowls in the freezer for a few minutes before ladling in the soup to keep it perfectly cold at the table.
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