Chilled Cucumber and Basil Gazpacho Recipe

Cucumber-Basil Gazpacho

Ingredients

• 2 medium cucumbers, skin on, seeds removed (use a spoon or peeler edge to remove seeds)
• 1/2 cup basil leaves, loosely packed
• 1 cup green onions (scallions), cut into 2-inch chunks (about 2 onions)
• 1/2 large avocado
• 2 cloves garlic, minced
• 1 tsp sherry vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup vegetable broth (adjust for desired thickness)

Instructions

1. Place all ingredients in a high-powered blender: cucumbers, basil, green onions, avocado, garlic, sherry vinegar, olive oil, salt, black pepper, cayenne, and vegetable broth.
2. Blend on high until the mixture is completely smooth and creamy. If the soup is too thick, add a little more vegetable broth or cold water to reach your preferred consistency.
3. Chill the gazpacho for at least 30 minutes before serving for the best flavor. Serve cold.
4. Optional garnish: finish each bowl with a drizzle of extra virgin olive oil, a crack of black pepper, a few sliced green onions, and fresh basil leaves.

This recipe is intentionally simple and adaptable. You can easily double the ingredients for a larger gathering or scale down for a quick two-person lunch.

Tips for Success

• Use very cold ingredients or refrigerate your soup after blending to keep the flavors bright and refreshing.
• If you prefer a chunkier texture, reserve a small portion of chopped cucumber and scallion to stir in after blending.
• Adjust the heat: increase cayenne slightly for more warmth or omit it entirely for a milder version.
• Sherry vinegar adds depth, but any mild acid like white wine vinegar or lemon juice can work in a pinch.

Variations

To change the flavor profile, try adding a handful of spinach for extra green color and nutrients, or swap basil for mint for a brighter, cooler finish. For a dairy-creamier texture, a tablespoon of plain yogurt or a splash of buttermilk can be stirred in just before serving.

Serving Suggestions

This chilled gazpacho pairs well with grilled seafood, crisp summer salads, or a platter of fresh bread and olives. Serve it as a first course or a light main on hot days. Garnishes like toasted seeds, diced tomato, or a few drops of chili oil add texture and visual appeal.

Storage

Store gazpacho in an airtight container in the refrigerator for up to 3 days. The avocado will slightly change color over time; an extra stir before serving refreshes the texture and appearance. This soup is best served cold.