Basil cucumber gazpacho
Who fancies eating summer? If so: go for basil cucumber gazpacho. Summer personified (umm… persoupified?).
I’ve been trying to post summery recipes for a while now, but it’s a bit tricky to work in the abstract. Summer recipes aren’t exactly what pops into my head when it’s grey and rainy outside (it’s July, England! Get it together!). Luckily, the sun has been out a bit more often lately, which has made it much easier to get into the spirit of fresh summer vegetables, light salads and yes, even soup. Soup might not seem like the most summery of meals, but gazpacho is different – it’s served cold!
I’ll be honest, the thought of cold soup has never particularly tempted me – but then, I’d never had it before, so I really didn’t know what I was talking about. Turns out, it’s pretty great when the sun’s shining and you’re lazing around in your skimpiest shorts – it’s cooling like a cocktail, but you don’t get the headache afterwards.
In fact, this cucumber gazpacho really couldn’t be healthier. It just takes loads of fresh vegetables, and a dash of extra virgin olive oil. That’s it. And it only takes a minute or two to prepare – stick everything in your blender, whizz it up a bit, and you’re done. Bish bash bosh.
(now that I’ve moved back down south I’m trying to channel my inner cockney, can you tell? Do I sound like Mickey Flanagan yet?)
(side note: that’s my favourite comedy sketch ever and still makes me laugh like an absolute loon every time)
(further side note: there will be no more brackets in this post)
By the way, remember that the garlic in this recipe stays raw, so don’t go overboard! One small clove is enough. It’s just enough to add a slight tang to the fresh vegetables, while still letting the mild flavour of the cucumber come through.
Basil cucumber gazpacho
Ingredients
- 3 spring onions
- 1 clove small garlic peeled
- 1 green pepper cut into a few chunks
- 2 cucumbers cut into large chunks
- 5 tbsp fresh basil
- 2 tbsp extra virgin olive oil
- Salt
- Black pepper
Instructions
- Add all the ingredients to your blender (I recommend the Optimum 9400!), and blend until smooth (just a minute or so). If desired, garnish with more fresh basil and extra virgin olive oil, and serve chilled.
For another fresh-tasting soup that’s packed with green veggies, try my creamy spring vegetable soup:
Wow. You make this look SO GOOD! As a major veg lover I have to try this recipe.
Interesting – I love the tomato version and this sounds very appealing too.
What do you think a Spaniard would say to a tomato-less gazpacho?
S’alright though, because I love the sound of this!
What an absolutely lovely looking recipe! I used to make a Gazpacho at a quaint local restaurant I worked at one summer that got some really great feedback. I think you have just triggered a chord of nostalgia that will have me trying out your recipe soon. The cucumber in the garden are almost ready, as is the basil and garlic heads. Thank you for sharing.
Love the colour and the photos are really beautiful! Never made a gazpacho either!
I love your recipes. I tried the avocado hummus sandwich today, and will try the chickpea pizza soon.
Keep writing.
Thank you so much! :) I’ll keep writing as long as you keep reading :D
What a stunning recipe… summery and refreshing and perfect for cooling off on sweaty urban evenings! I love the riot of green in your pictures.
Thank you Katie! I’m all for using complementary colours in my photos some of the time, but sometimes you can’t beat a good bit of green ;)
awesome recipe becca. looks delicous – i am loving soups right now, definitely one i need to try. thanks!
I’ve never been to tempted either Becca, but that looks so fresh and summery. More smoothie than soup. I’m very tempted!