Cucumber Gazpacho

Cucumber Gazpacho

Cool off with this simple green cucumber gazpacho that whips up in no time.

cucumber gaspacho

Cucumber Gazpacho


  • 2 pounds cucumbers chopped, about 2 large
  • 2 garlic cloves smashed
  • 2 cups coarsely chopped arugula
  • 2 cups coarsely chopped mixed herbs basil, parsley, cilantro, or mint
  • 3 tablespoons red wine vinegar or more
  • kosher salt
  • 3/4 cup olive oil or more


  • Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth.
  • With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.)
  • Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature.
  • Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.
  • Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses


Recipe from Bon Appetit.
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