This cold courgette and cucumber gazpacho is a refreshing, light soup perfect for hot days. Combining the mild sweetness of courgettes with the crispness of cucumber, it’s a hydrating dish that’s simple to prepare and packed with vibrant summer flavors.
Ingredients
- 2 medium courgettes (about 300g), roughly chopped
- 1 large cucumber (about 250g), peeled and chopped
- 1 small green bell pepper, seeded and chopped
- 1 small white onion, peeled and chopped
- 2 garlic cloves, minced
- 500 ml cold water or vegetable broth
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp white wine vinegar or apple cider vinegar
- Salt, to taste (about 1 tsp)
- Freshly ground black pepper, to taste
- Fresh herbs for garnish (such as dill, mint, or parsley)
- Optional: 1 small green chili, seeded and chopped (for mild heat)
Instructions
- Prepare the vegetables: Wash the courgettes and cucumber thoroughly. Peel the cucumber if the skin is thick or waxed, then chop both courgettes and cucumber into chunks suitable for blending.
- Combine ingredients: In a high-speed blender or food processor, add the courgettes, cucumber, green bell pepper, onion, garlic, and (if using) green chili. Pulse a few times to start breaking down the vegetables.
- Add liquids and seasonings: Pour in the cold water or vegetable broth, olive oil, lemon juice, and vinegar. Add salt and pepper. Blend on high until the mixture is completely smooth, about 1-2 minutes. Taste and adjust seasoning as needed.
- Chill the soup: Transfer the gazpacho to a bowl or airtight container. Refrigerate for at least 2 hours to let the flavors meld and the soup chill thoroughly.
- Serve: Before serving, stir the gazpacho well. Pour into bowls or glasses and garnish with finely chopped fresh herbs. Drizzle a little olive oil on top if desired. Serve cold.
Tips
- Substitutions: If you don’t have courgettes, zucchini works equally well. For a slightly sweeter flavor, add a small peeled green apple or a few fresh basil leaves during blending.
- Texture adjustment: If you prefer a chunkier gazpacho, reserve some diced cucumber and courgette to stir in after blending.
- Storage: Keep leftovers refrigerated in a sealed container and consume within 2 days for best freshness and safety.
- Common mistakes: Avoid using warm or room temperature water/broth as this reduces the refreshing effect. Also, don’t over-blend if you want some texture.
Serving Suggestions
This gazpacho works wonderfully as a light starter or a cooling side dish. Serve it with crusty bread or toasted sourdough for dipping. It pairs well with grilled seafood, light salads, or tapas-style small plates. For a more filling option, top with a spoonful of Greek yogurt or a scattering of toasted nuts or seeds for texture.
Variations
To customize this gazpacho, try adding fresh herbs like mint or basil during blending for a different aromatic profile. For a spicier version, include a small jalapeño or a pinch of cayenne pepper. You can also incorporate ripe avocado for a creamier texture and richer flavor. Another variation is to swap the water for cold green tea or coconut water to add subtle complexity and extra hydration.
Storage and Reheating
Store this gazpacho in an airtight container in the refrigerator for up to 48 hours. Since it is served cold, reheating is not necessary or recommended. If it thickens after chilling, stir in a little cold water or broth to loosen the texture before serving again. Always discard any gazpacho that develops an off smell, color, or mold.
Frequently Asked Questions
Can I make this gazpacho vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free as it uses only fresh vegetables, olive oil, and simple seasonings.
Do I need to peel the courgette?
Peeling courgettes isn’t necessary if the skin is tender and thin, especially with young summer courgettes. If the skin is tough or waxed, peeling is recommended for a smoother texture.
Can I prepare this gazpacho in advance?
Absolutely. Preparing it a few hours or even the day before allows the flavors to develop fully. Keep refrigerated and serve chilled.
Is it safe to consume raw garlic in gazpacho?
Yes, raw garlic is safe and adds characteristic flavor. If you find raw garlic too strong, reduce the quantity or briefly blanch the garlic cloves before blending.
What if I don’t have a blender?
You can finely grate the courgette and cucumber and mince the other vegetables, then mix everything with the liquids. The texture will be more rustic but still tasty.
Can I freeze cold gazpacho?
Freezing is not recommended as the texture of fresh vegetables may become watery or mushy after thawing. It’s best enjoyed fresh or refrigerated for short-term storage only.
This cold courgette and cucumber gazpacho is a versatile, healthy choice for summer meals that balances hydration and flavor with minimal effort. Experiment with herbs and spices to make it your own signature dish.
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