Gluten-Free Cucumber Gazpacho

Ingredients

• 1 cup ice-cold water, plus more as needed
• 2 large cucumbers, peeled, seeded, and roughly chopped
• 1 cup diced green bell pepper
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro or parsley, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime or lemon juice
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 In a large blender or food processor, combine the chopped cucumbers, diced green bell pepper, diced red onion, minced garlic, and fresh cilantro or parsley. Pulse a few times until the vegetables are coarsely chopped, about 30 seconds.
2. 2 Add the cold water, extra virgin olive oil, and fresh lime or lemon juice to the blender. Secure the lid and blend on high speed until the mixture is smooth and creamy, which should take about 1-2 minutes.
3. 3 Season the gazpacho with salt and black pepper to your taste. Blend for another 15-30 seconds to ensure the seasonings are well incorporated throughout the soup.
4. 4 Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 20 minutes to allow the flavors to meld and the soup to chill thoroughly. For best results, chill for at least 1 hour.
5. 5 Before serving, give the gazpacho a good stir. Taste and adjust seasoning if needed. Serve cold, garnished with a drizzle of olive oil, fresh herbs, or a dollop of gluten-free sour cream if desired.

Nutrition (per serving)

Tips & Notes

• Chill the cucumbers and water before blending so the cucumber gazpacho is cold sooner and needs less time in the refrigerator.
• Blend in a spoonful of plain yogurt or half an avocado for a creamier cucumber gazpacho.
• Seed the cucumbers fully, as listed. The watery seeds thin the soup and can taste slightly bitter.

Common questions