Cucumber Gazpacho 🥒

Ready to dive into the world of classic Spanish cold soups? Grab your favorite veggies and fruits, and create a delicious Keto Cucumber Gazpacho that will become a staple in your meal rotation! Whether you’re following a keto lifestyle or simply looking for a refreshing and nutritious dish, our keto twist on classic Gazpacho is a fantastic choice.

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Preparation and cooking overview

This Gazpacho Recipe can be prepared in just 30 minutes. You just have to chop up the vegetables and fruit, blend them, and serve yourself a refreshing and flavorful soup. The best part is that gazpacho can be enjoyed as an appetizer, light lunch, and even as a keto-friendly snack between meals.

Chef’s note

Looking to elevate your cucumber gazpacho experience? Consider experimenting with your favorite ingredients. While the traditional gazpacho didn’t include tomatoes, feel free to experiment and add one to your recipe if you desire. Additionally, don’t hesitate to explore new flavors by incorporating spices and additional ingredients of your choice.

Prep Time: 10minutes
Cooking Time: 20 minutes
Total Time: 30 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

Keto Cucumber Gazpacho on a serving bowl garnished with pumpkin seeds.

🥒 Ingredients for this cucumber gazpacho recipe

3 medium English cucumbers
10 leaves of fresh basil
½ Granny Smith apples
1 zucchini
1 garlic clove
½ tablespoon fresh ginger
2 cups spinach
3 tablespoon balsamic vinegar
1 medium kiwi fruit
½ cup olive oil
1 lime juice, freshly squeezed
¼ teaspoon coriander
¼ teaspoon black pepper
Pinch of salt

Chopped cucumbers, basil leaves, chopped apples, chopped zucchini, garlic cloves, chopped ginger, chopped kiwi and other ingredients made ready on the table to prepare Keto Cucumber Gazpacho Recipe.

Ingredient substitutions

Fresh basil: If fresh basil is not available, you can use dried basil. Use fresh mint leaves or cilantro for a different flavor profile.
Granny Smith apples: Substitute with any tart apple variety.
Zucchini: Yellow squash can be used as a substitute for this.
Fresh ginger: Ground ginger can be used as a substitute, but the flavor won’t be as vibrant.
Spinach: Substitute with fresh spinach, kale, or Swiss chard.
Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute for balsamic vinegar.
Kiwi: If kiwi fruit is not available, you can use diced pineapple or mango.
Lime juice: Lemon juice can be used as a substitute for lime juice.
Coriander: Ground cumin can be used as a substitute for coriander.
Black pepper: White pepper can be used as a substitute for black pepper.

Additional ingredients

Feel free to experiment with your cold soup by adding these ingredients:

Red onion: Add thinly sliced or diced red onion for a pop of color and flavor.
Cherry tomatoes: You can add halved cherry tomatoes can add freshness.
Avocado: Add diced or sliced avocado to add creaminess to the Gazpacho.
Red bell pepper: You can add julienned red bell pepper can add crunch and sweetness to the salad.
Feta cheese: Crumbled some feta cheese and sprinkle over the salad for a tangy and salty element.
Toasted nuts and seeds: Add some toasted almonds, walnuts, pine nuts, or seeds like pumpkin for garnish and crunch.
Dijon mustard: A teaspoon of Dijon mustard can enhance the flavor and emulsify the dressing.

Homemade Keto Cucumber Gazpacho served on serving bowls.

Cooking tools required

To make this Cucumber Gazpacho recipe, you’ll need the following tools:

Knife
Cutting board
Food processor

Tool substitutes list

Food processor: A blender or immersion blender can be used if the food processor is unavailable to you.

Gazpacho served on a bowl surrounded by other ingredients like pumpkin seeds and basil leaves.

How to make Cucumber Gazpacho: step-by-step guide

Cooking methods

Blending
Chilling

Preparation steps

Gather ingredients for the recipe.
Measure ingredients and keep them in plates or bowls.
Set up your cooking area and keep cooking tools within easy reach.

Cooking instructions

Chop the cucumbers, apple, zucchini, and kiwi into big chunks and put them in a blender or food processor.
Combine the basil, garlic, ginger, and spinach in a blender. Add the balsamic vinegar, olive oil, lime juice, coriander, black pepper, and salt to the blender. Blend until everything is well combined and the gazpacho is smooth.
If the mixture is too dense, add 2-3 tablespoons of water at a time until it reaches your desired consistency.
Taste the gazpacho and adjust the seasoning as necessary.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
Garnish and Serve the chilled gazpacho in bowls or glasses.

Chunks of cucumbers, apple, zucchini, and kiwi put together with basil, garlic, ginger, and spinach in a blender.

Cucumber Gazpacho blended using a blender.

Transferring Gazpacho mixture to serving bowl.

Chef’s pro tip

When preparing gazpacho, be careful not to over-process the ingredients, as it can lead to a watery and less thick soup. Also, this cold cucumber soup is meant to be served cold, so make sure to refrigerate it and allow the flavors to blend.

What to serve with Cucumber Soup?

Cucumber gazpacho soup can be served with the following keto-friendly dishes:

Keto bread or crackers: Serve slices of toasted keto bread or crackers alongside the gazpacho. They can be spread with garlic butter or served plain to enjoy with the soup
Low-carb tortilla chips: You can enjoy this dipping sauce from the low-carb tortilla chips into the gazpacho.
Grilled shrimp or chicken: For a more filling meal, serve grilled shrimp or chicken on skewers alongside the gazpacho. This adds protein and makes it a complete dish.
Grilled vegetables: If you are vegan or vegetarian, you can enjoy this keto gazpacho with some grilled keto-friendly vegetables such as bell peppers, zucchini, or eggplant.
Cheese crisps: Make some keto-friendly cheese crisps and enjoy this gazpacho dish.
Vegetable chips: Make some vegetable chips made from zucchini, kale, or cucumber. These can provide a crunchy element while being more suitable for a keto diet.
Avocado slices: Avocado slices served with Greek yogurt act as a creamy and keto-friendly accompaniment to the gazpacho. They provide healthy fats and complement the flavors of the soup.

Garnishing a bowl of Keto Cucumber Gazpacho Recipe with fresh basil.

How to make it healthier?

This keto cucumber gazpacho is already a healthy and nutritious option. Still, you can make it even more nutrient-dense by adding other green vegetables like kale, celery, or parsley. Don’t be afraid to experiment with different combinations of veggies and fruits to find your perfect gazpacho blend.

Time-saving tips

Use frozen pre-cut ingredients to save time on chopping and peeling.
Use a high-speed blender to achieve a smooth gazpacho texture
Keep essential ingredients stocked in your pantry.
Pre-chill ingredients as it can reduce the time required for chilling the gazpacho before serving.

Topping pumpkin seeds on the Keto Cucumber Gazpacho Recipe.

What can I prepare ahead of time?

Pre-chop the cucumbers, apple, zucchini, and kiwi into big chunks and store them in separate airtight containers in the refrigerator.
Prepare the herb mixture by combining basil, garlic, ginger, and spinach in a blender, blend until smooth, and store in an airtight container in the refrigerator.
Mix the dry seasonings by combining coriander, black pepper, and salt in a small bowl and mix them together and store them in a sealed container or a spice jar.
You can pre-measure and mix the balsamic vinegar, olive oil, and lime juice in a separate container and store it in the refrigerator until you’re ready to use it.

Storage instructions

You can store the cucumber soup in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the ingredients may settle.

Recipe wrap-up and conclusion

Our Cucumber Gazpacho Recipe has a keto-friendly twist on the classic Spanish cold soup. It is an ideal cold dish for those hot summer days when you crave something refreshing and light. With its hydrating ingredients and vibrant green color, this gazpacho is like a cool breeze on a scorching afternoon.

You can enjoy this refreshing symphony of flavors in no time, as it can be prepared within 30 minutes. Just give a rough chop to your veggies and fruits, whirl in the blender, and chill the blend to perfection.

So, try this cool and hydrating cucumber gazpacho soup recipe and see how you and your family will end up liking it. Also, feel free to share this recipe with friends who make faces when thinking of fruits and veggies in one single dish!

Frequently asked questions

Yes! This is our keto vegan cucumber gazpacho which is just awesome.

No! Traditionally, gazpacho is a cold soup that is served chilled.

If the gazpacho turns out too thick, you can add a little water, a tablespoon at a time, until you achieve your desired consistency.

If your gazpacho lacks flavor, try adjusting the seasoning. Add a bit more salt, black pepper, or balsamic vinegar to enhance the taste.

A bitter taste in gazpacho can occur if the cucumber skin or the white pith of the lime is included during blending. Make sure to peel the cucumbers and remove any bitter white pith from the lime before adding them to the mixture.

Absolutely! In fact, making it ahead of time allows the flavors to meld and develop, resulting in an even tastier gazpacho. Just be sure to store it in the refrigerator and give it a good stir before serving.

📖 Recipe

Cucumber Gazpacho

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Our Keto Cucumber Gazpacho is a refreshing twist on a Spanish classic that can be effortlessly whipped up in just 30 minutes.

Course Appetizer, Soup

Cuisine Spanish

Keyword gazpacho

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 563kcal

Ingredients

3 medium English cucumbers
10 leaves of fresh basil
½ Granny Smith apples
1 zucchini
1 garlic clove
½ tablespoon fresh ginger
2 cups spinach
3 tablespoon balsamic vinegar
1 medium kiwi fruit
1 cup olive oil
1 lime juice freshly squeezed
¼ teaspoon coriander
¼ teaspoon black pepper
Pinch of salt

Instructions

Chop the cucumbers, apple, zucchini, and kiwi into big chunks and put them in a blender or food processor.
Combine the basil, garlic, ginger, and spinach in a blender. Add the balsamic vinegar, olive oil, lime juice, coriander, black pepper, and salt to the blender. Blend until everything is well combined and the gazpacho is smooth.
If the mixture is too dense, add 2-3 tablespoons of water at a time until it reaches your desired consistency.
Taste the gazpacho and adjust the seasoning as necessary.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
Garnish and Serve the chilled gazpacho in bowls or glasses.

Video

Nutrition

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