This cool cucumber basil gazpacho is perfect for hot days. With fresh cucumbers, juicy tomatoes, and fragrant basil, it’s bright and refreshing!
It’s like summer in a bowl! I love serving it with crusty bread—it makes every spoonful even better. Give it a try at your next get-together!
Key Ingredients & Substitutions
Cucumbers: These are the star of the show! For the best flavor and texture, use English cucumbers. They’re less bitter and have fewer seeds. If you can’t find them, regular cucumbers work too; just peel them well.
Basil: Fresh basil adds a wonderful aroma. You can switch it up with mint or cilantro if you’re looking for a different twist. Dried basil isn’t a great substitute here since fresh is key to the flavor.
Greek Yogurt: This ingredient is optional for creaminess. You can replace it with sour cream or even a plant-based yogurt for a dairy-free version. It gives the gazpacho a nice richness!
Garlic: I suggest using fresh garlic for a pungent kick. If you prefer a milder flavor, roasted garlic can be a lovely alternative. You get the garlic taste without as much bite.
Lemon Juice: Fresh lemon juice keeps the gazpacho bright. If you don’t have lemons, lime juice can be a tasty replacement!
How Do I Achieve the Perfect Smooth Texture?
One of the challenges with gazpacho is getting the right smoothness. Here are some tips:
- Start by blending your vegetables in batches if needed. This helps ensure that everything gets blended evenly.
- Scrape down the sides of your blender or food processor to incorporate all ingredients fully.
- For an ultra-smooth texture, pass the blended gazpacho through a fine mesh sieve, especially if you used regular cucumbers.
Don’t forget to chill the gazpacho before serving—it enhances the flavors and makes it refreshing! Enjoy!
Easy Cucumber Basil Gazpacho
Ingredients You’ll Need:
For the Gazpacho:
- 2 large cucumbers, peeled and roughly chopped
- 1 cup fresh basil leaves
- 1 small green bell pepper, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup plain Greek yogurt (optional, for creaminess)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Edible basil flowers or extra basil leaves
- A drizzle of olive oil for serving
How Much Time Will You Need?
This yummy gazpacho takes about 15 minutes of prep time plus at least 1 hour to chill in the refrigerator. So, all in all, you’ll be enjoying this refreshing dish in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Blend the Veggies:
Begin by gathering your ingredients. In a blender or food processor, combine the cucumbers, basil leaves, chopped bell pepper, onion, and garlic. Blend everything until it’s smooth. Don’t forget to stop and scrape down the sides of the blender as needed, so everything mixes well.
2. Add the Finishing Touches:
Next, pour in the olive oil and fresh lemon juice. Blend again until everything is fully incorporated. If you want to make the gazpacho creamier, now is the time to add the Greek yogurt and blend again until you reach your desired smoothness.
3. Season and Chill:
Now, taste your beautiful mixture! Add salt and freshly ground black pepper to your liking. Once seasoned, cover the gazpacho and chill in the refrigerator for at least 1 hour. This chilling period helps the flavors meld together and makes it super refreshing!
4. Serve it Up:
When you’re ready to serve, pour the chilled gazpacho into bowls. Drizzle a bit of olive oil on top and garnish with fresh basil leaves or edible basil flowers for a pretty touch. Enjoy this light and refreshing dish as an appetizer or snack!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Gazpacho?
Absolutely! While cucumbers and basil are key, feel free to add other veggies like zucchini or celery for extra flavor. You can also experiment with different herbs, such as cilantro or parsley, though it will change the overall taste.
How Long Can I Store Leftover Gazpacho?
Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the ingredients may separate a bit as it sits.
Can I Make This Gazpacho Vegan?
Yes! Simply omit the Greek yogurt, or substitute it with a plant-based yogurt or avocado for creaminess. You can also skip the yogurt altogether for a light, refreshing taste.
What’s the Best Way to Serve Gazpacho?
This gazpacho is best served cold. Pair it with crusty bread, crackers, or a light salad for a delightful meal. You can also serve it as a starter in small cups or shot glasses at gatherings!
