Ah, I told you I’d be back with another gazpacho recipe, and this Cucumber Mint Gazpacho is an absolute winner.
If you’ve checked out the Strawberry Basil Gazpacho recipe post, then you know we ate a lot of gazpachos while we were in France. All different kinds.
It was the only logical thing to do. After a day of sweat rolling down your back, drinking endless amounts of water (to offset the wine, naturally), and finding any and all shade, a cold, refreshing gazpacho is about the only thing you could stomach.
We had strawberry, and cucumber, and zucchini, and even green bean gazpachos. They were all amazingly refreshing and full of flavor. The addition of fresh mint always brightened them up, and most had a hint of goat cheese. Creamy, bright, deliciousness!
Ok, so back in the Strawberry Basil Gazpacho recipe I talked about the common question “what is gazpacho?”.
Short answer: a chilled soup made with raw vegetables. Head on over to that post to read more about it. Or just go ahead and make some, because no matter what its history is, at the end of the day it’s a summer must-have!
So, chilled soup… have you had a version before? Let me tell you, on a hot day, it’s a life-saver. Especially when made with cooling, refreshing cucumber and bright, flavorful mint.
With a bit of goat cheese blended throughout, it’s also incredibly creamy and the surprise bit of tanginess *insert: heart-eyed emojis*.
Cucumber Gazpacho Recipe
Friends! You’re in luck because this gazpacho soup recipe is just as easy (or, hmmm, easier?) than the rest.
Blend those ingredients. Check.
Chill, then pour and serve. Check, check, and check.
I can’t even make up how easy it is. Not only is it perfect for cooling off on hot summer days, but helllooooo super easy appetizer/starter while entertaining. Your guests will be over-the-moon impressed, and you will be smiling ear-to-ear knowing just how incredibly easy it was to make.
Cucumber Mint Gazpacho
- ~6 cups cucumbers, seeded and roughly chopped (4 medium cucumbers)
- 3/4 cup packed fresh mint leaves
- 3 Tablespoon goat cheese
- 1/2 lemon, juiced
- 1 garlic clove
- 2-3 Tablespoon olive oil
- Salt, to taste
- In a high-powered blender, add cucumbers, mint, goat cheese, lemon juice, and garlic cloves. Add about half of the olive oil to start, and once blended determine how much more you want to add. Add salt to taste.
- Blend on high until combined to desired consistency - some pebble sized bits are ok! Add additional olive oil to thin out as needed, and adjust salt to taste.
- Chill in fridge for at least 15 minutes; serve chilled with additional mint, cucumber, and goat cheese garnish as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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