Cucumber Mint Gazpacho Soup: Your Ultimate Summer Refresher
A refreshing cold soup blending crisp cucumbers, fresh mint, and creamy goat cheese with olive oil. Light, vibrant, and perfect for hot summer days.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
2 large cucumbers (about 2 pounds), peeled and seeded
1 small red bell pepper
1 clove garlic
1/4 cup fresh mint leaves
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt to taste
1 cup cold water
1 cup plain whole milk yogurt (optional, for extra creaminess)
Crumbled goat cheese (optional garnish)
Instructions
Combine cucumbers, bell pepper, garlic, mint leaves, and vinegar in a blender.
Blend until smooth, then with the blender running, slowly drizzle in olive oil.
Add cold water and a pinch of salt. Blend until fully pureed.
Chill in the refrigerator for at least 1 hour.
Before serving, stir in yogurt if using. Taste and adjust seasoning.
Serve cold, garnished with crumbled goat cheese and fresh mint leaves.
Notes
Use English cucumbers for less bitterness.
Add cucumber ribbons to soup bowls for a textured garnish.
For a silkier texture, strain through a fine-mesh sieve before chilling.
Can be prepared up to 24 hours in advance.
Find it online: https://cookingwithramsay.com/cucumber-mint-gazpacho-soup/