This beautiful green bowl of deliciousness is a cooling, refreshing, chilled cucumber soup called Gazpacho.
With bell peppers, spinach, herbs, lemon juice, spices and yogurt for that creamy hit, it is a perfect summer coolant and an absolutely light and refreshing appetizer too.
One sip and my family was downing it with glee, especially with the past couple of months of summery heat having been a punishing one with no rain in sight!
In the heat of summers, nothing cools you down more than something chilled, refreshing and absolutely a no-cook dish like this easy cucumber gazpacho.
Not only can it be made in jiffy, it is a no cooking and minimal cleanup kinda meal!
It is so delicious and totally customizable to suit your family’s needs, it is one you will make even if it is not summer.
Do try this easy soup, be it summer or otherwise. It becomes a great appetizer to refresh the palate or serve it as party soup topped with cucumber slices, cilantro or even some croutons for that extra crunch.
Whiz in some fresh bread slices (the traditional way) and you have a filling, light meal to satiate you any time!
(For a vegan/plant based version, just omit yogurt and add some bread slices; crust removed; or more of the cucumbers and green peppers.)
GREEN CUCUMBER GAZPACHO
I don’t know why I have never made this creamy, delicious chilled soup before. Totally rectified now!
For Indians, soup is defined as a steaming hot bowl of veggie soup, tomato soup or some Indo-Chinese version of soup.
Gazpacho, a thick summery, no cook, just blend chilled soup is something I have wanted to try and with the summer heat beating down upon us, I felt it is THE perfect time to make some!
Originally, Gazpacho is a classic no cook raw tomato cucumber or bell pepper soup with some lemon juice/vinegar etc., mostly enjoyed in Spain and Portugal.
Traditionally made using juicy tomatoes, onions, cucumbers and garlic with some vinegar and olive oil, I have made this my green version using only cucumbers and some homegrown greens like spinach and green onions/chives along with some spices and herbs.
Original gazpacho has also some bread or breadcrumbs blended into the soup to make it thick and filling, but I have avoided it here as my family loves soup a bit thinner.
No big recipe needed here.
Just chop, dice, mince etc. and then blend or whiz in your blender to a smooth, delicious, fresh, raw soup which is not only vibrantly colored to entice anyone, but chock full of nutrition and fresh flavors and aromas too!
It is best enjoyed chilled especially during the summer time.
INGREDIENTS FOR GREEN CUCUMBER GAZPACHO
English cucumbers – The best part about using these cucumbers is they are always fresh tasting, need no peeling and totally ok to enjoy with the tender seeds in the center too. If you cannot find them, feel free to use regular cucumbers. Peel them if you want and remove the large seeds in the center if any.
Green Bell Pepper/Capsicum – You will need just maybe a half or full depending upon the quantity of gazpacho you are making.
Spinach leaves – I had some homegrown ones, used up a handful not only to amp up the nutrition but add more green color to the soup.
Green onions or Chives – This too is homegrown and I love to snip up some off the plant to add in my daily cooking. You can add it if you have or omit it.
Shallots (baby onions) – Just a small one or two depending upon the quantity of soup. Too much and the pungency of onions over powers the whole soup.
Green chilies/jalapenos – To add heat/spiciness along with maintaining the green color, I have blended in a couple of chopped green chilies in the soup. Add according to your preference.
Garlic –Again, just a clove or two, depending upon the soup quantity. Too much and it again overpowers with its pungent aroma. We are not cooking it here, so keep that in mind.
I love adding cilantro/coriander leaves in my curries and soups, so added a handful here too along with some fresh mint leaves.
Spices – normally gazpachos have no extra spice but the Indian in me could not resist adding a dash of roasted cumin powder. You can add regular cumin powder too.
Finally, you will need some lime/lemon juice (or vinegar) to add some tanginess and acidity and I have used some yogurt too for body and tang along with salt to taste. Adding yogurt is optional.
HOW TO MAKE GREEN CUCUMBER GAZPACHO (Serves 2)
First gather the ingredients.
You will need 1 ½ cups of chopped English cucumber, ½ cup green bell pepper, 1-2 green chilies, a handful of fresh spinach leave, some mint leaves and coriander leaves, about ¼ cup of thick yogurt, ½ to 1 teaspoon of fresh lemon juice, ½ teaspoon of roasted cumin powder and salt taste.
Transfer all of this into a high speed blend and whiz or blend to a fine puree.
If making a large quantity, blend in batches.
Transfer to a large bowl and chill in the refrigerator fo 2 to 4 hours at least.
Just before serving, transfer to individual serving bowls, top with your favorite toppings like croutons, more herbs, green onions, cucumber slices, deseeded tomato diced etc. and enjoy!
If using Olive oil, just drizzle a bit over it and sprinkle some cracked black pepper or even crushed red chilies to add more spice and oomph.
Enjoy this refreshing, cooling, nutritious, spicy and summer Green Gazpacho Soup to beat the summer heats or any time you get a craving for it!
Happy Eating!
SERVING SUGGESTIONS
This awesome looking, vibrantly green Gazpacho with cucumber and spinach is best served chilled and toppings are optional but adds to the overall texture.
Blend in some soft bread (crust removed) and it becomes a complete meal.
Once you make it, no one will deny a bowl or two the next time you make as you will be making it again and again.
For more soup options, do check out these too:
- Vegetarian Laksa Soup
- Easy Sweet Corn Soup
- Healthy Tomato and Carrot Soup
- Indian Spiced Carrot and Apple Soup
- Light and Healthy Cabbage Soup
....to name a few.
Now, let's see how I made this easy peasy, no-cook Green Cucumber Gazpacho Soup
Green Cucumber Gazpacho
This beautiful green bowl of deliciousness is a cooling, refreshing, chilled cucumber soup called Gazpacho.
With bell peppers, spinach, herbs, lemon juice, spices and yogurt for that creamy hit, it is a perfect summer coolant and an absolutely light and refreshing meal appetizer too.
Ingredients
- 1 ½ cups chopped English cucumbers
- 1/3 cup chopped green bell peppers
- Handful of green onion or chives
- A few mint leaves
- A handful of baby spinach
- 2 tablespoons of cilantro or coriander leaves
- 1-2 green chilies/jalapenos/Serrano peppers
- 1 clove garlic
- 1 small shallot
- 1 tsp lemon juice
- ¼ cup yogurt
- Salt to taste
- ½ tsp cumin powder
OPTIONAL TOPPING INGREDIENTS
- Chopped tomatoes seeds removed
- Croutons
- Drizzle of olive oil
- Crushed red pepper
- Sliced cucumbers
- Cilantro
- Mint leaves
Instructions
-
Gather the ingredients and prep or chop to make blending easy.
-
Chop English cucumbers into small cubes.
-
If using other variety, you can peel and chop.
-
Dice green peppers or capsicum and onion.
-
Chop other ingredients like green onion, mint leaves, coriander leaves, green chilies etc.
-
Add all the ingredients into a high powered blender jar
-
Pour in ¼ cup of yogurt and a ½ teaspoon lemon juice along with ½ tsp cumin powder and salt to taste.
-
Blend to a fine puree.
-
Do a taste test and if needed, add chilies, salt, lemon juice etc.
-
Transfer to a bowl and chill in refrigerator for at least 2-4 hours.
-
Just before serving, transfer to serving bowls, garnish with your choice of toppings and dig in!
Recipe Notes
- If thick gazpacho is your choice, then feel free to blend in a few chunks of soft bread slices to thicken the soup. My family loves it thin, so did not add any bread
- Adjust the amount of chilies according to personal taste.
- You can add any kind of herbs you like…be it dill leaves, coriander leaves, mint leaves etc.
- I have added spinach to add depth of color and additional nutrition.
- Yogurt too is optional. Just lemon juice or even some white wine or apple cider vinegar too is fine.
- For more added nutrition and thickness, you can add an avocado.
- Make it thick or thin by thinning it out with water.
- A very forgiving and customizable recipe but absolutely delicious in summers, spring or any time you want to slurp this green deliciousness!
- Enjoy and Happy Eating!
Time to PIN/SHARE:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
For more such easy and delicious recipes, follow me on:
Facebook @ curryandvanilla
Pinterest @ curryandvanilla
Instagram @ curryandvanilla16
Twitter @ curryandvanilla
Google Plus @ Vanitha Bhat
Have fun cooking, eating and sharing!!!!
Leave a Reply