After a cold spring, summer has finally arrived, and it’s time to lighten meals and reduce time at the stove. This Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint is my idea of perfect summer cooking – easy, quick, adaptable to many occasions. It’s my re-creation of a cucumber gazpacho that I had at a bistro several years ago in Senlis, France, a medieval town north of Paris. It was served in a small lowball glass: vibrantly green, slightly tart with a refreshing herbal taste. A perfect light opener before a sole meunière dinner.
Classic Spanish gazpacho is a cold, uncooked soup of ripe tomatoes, other vegetables, and stale bread, blended to a tangy smoothness. It’s a late summer staple when tomatoes are at their juiciest. Here is my adaptation of Gordon Ramsey’s classic gazpacho. https://www.kitchenepiphanies.com/gazpacho/
Classic tomato gazpacho
Although classic gazpacho is made predominantly from tomatoes and includes cucumbers for bulk, this Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint is made predominantly with cucumbers and tomatoes are added for tartness. It’s a refreshing combination with the same advantages as the tomato version. It is also a no-cook dish prepared with fresh, chopped raw vegetables, puréed in a blender or food processor to achieve a luscious smoothness, maximizing flavor and nutrition.
Cucumber gazpacho ingredients
Best Ingredients for Cucumber Gazpacho
Cucumbers. Thin and juicy Persian cucumbers are ideal for this Cucumber Gazpacho. Persian cucumbers range in size from 3-6 inches (7.6 -15.2 cm). Their skin is soft, without bitter spots like some cucumbers, and easily puréed. Persian cucumbers should not be peeled to retain their vibrant green color and maintain their nutrients. Three- to four-inch (7.6-10 cm) cucumbers can be puréed whole, but larger ones should be de-seeded. English cucumbers, which also have relatively soft skin, can be used in this gazpacho; however, partial peeling and deseeding are necessary to achieve a smooth-textured soup. See https://www.thekitchn.com/difference-between-persian-english-cucumbers-259699?signed-in=true
Heirloom tomatoes. Their complex, sweet, tangy, acidic taste makes heirloom tomatoes ideal for this gazpacho. They are more flavorful than typical hybrid tomatoes commonly found in grocery stores. See https://www.bonappetit.com/story/what-are-heirloom-tomatoes?srsltid=AfmBOor8Jh8r_AeTLa7Wd6lv5RYAw4og-8pgBCvuB_60oEp0SZpcaZk1
Extra Virgin Olive Oil. An herbal, peppery extra virgin olive oil enhances the flavor of this cucumber gazpacho. It beautifully complements the cucumber-tomato combination, pairs well with white wine vinegar, and adds a velvety finish to the soup.
Vinegar, Lemon Juice and Hot Sauce. Acidity is needed to liven this soup, and a spoonful or two of lemon juice or vinegar adds a vibrant tartness. For those who enjoy spicier flavors, such as I do, a dash of Tabasco Brand Green Jalapeno Pepper Sauce or El Yucateco Chile Habanero Salsa Verde will add a welcome kick.
Fresh herbs: Any soft herb, such as basil, parsley, mint, dill, and coriander, can add extra flavor to the gazpacho. Although adding one herb will noticeably enhance the soup’s taste, this recipe includes equal portions of the refreshing combination of basil and mint.
Bread. Classic gazpacho utilizes day-old bread as a thickening agent, which absorbs the vegetable liquids as it softens, resulting in a smoother texture and a thicker consistency. I used chunks of stale baguette in this cucumber gazpacho to add substance and mellow the raw vegetable taste.
Kosher salt: Cold soups require extra seasoning, as the coldness can subdue flavor. The amount of salt provided in this recipe is a suggested amount for the specified ingredients. To avoid oversalting, I advise measuring the recommended amount of salt into a separate bowl and adding a pinch or two at each preparation step. Some cooks may not add all the suggested salt, while others may use additional salt. In either case, gazpacho should be tasted and its seasoning adjusted after chilling and before serving.
White Pepper: Although both white and black pepper come from the Piper nigru plant, I use white pepper in this gazpacho. White pepper has a milder, earthier flavor than black pepper, which is robust, sharp, and spicy. Furthermore, its specks vanish in the soup.
This Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint is quick to make. It is best to purée in batches to achieve a smooth texture, unless you have a large blender or food processor that can handle the task. Adding ¼ cup (ml) of water to the blender facilitates processing, but the total time depends on the size of the batch and the machine’s strength. I puréed one half of the ingredients at a time, and my food processor took six minutes per batch to reach the smoothness and thickness of a light savory pudding.
I’ve served this Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint several ways: Super cold, as an entrée for lunch or dinner in bowls, or as a starter in small lowball glasses. I garnished each serving with what I had on hand -sliced cucumbers, microgreens, and tiny edible marigolds. But any combination of toasted seeds, other edible flowers, herbs, scallions, sliced or chopped cucumbers, chopped red onion, chives, and a drizzle of olive oil will also make an attractive presentation and add some crunch to each spoonful. Crispy baguette toasts accompany the servings, and, on occasion, an assortment of marinated olives, slices of Asiago, or grilled vegetables when the meal needs more substance.
This Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint is also deliciously drinkable when thinned with a small amount of icy water and a slight adjustment of seasonings. It can be assembled a day ahead and refrigerated until ready to serve. I served it as part of a buffet in shot glasses, garnished with shrimp and a dash more El Yucateco Salsa Verde. It was a hit!
This Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint is a welcome addition to my summer meal rotation. It is cooling, satisfying, visually appealing, easy to make, and adaptable to many occasions. A perfect summer dish!
Cucumber Gazpacho with Heirloom Tomatoes, Basil and Mint
For the gazpacho
2 ¼ pounds (1kg ) Persian cucumbers, unpeeled but deseeded if large, and sliced into ½ inch (1.27 cm) slices
2 cups green or yellow heirloom tomatoes, deseeded and cut into ½ inch (1.27 cm)
3 cloves garlic, chopped
1 cup basil, loosely packed
1 cup peppermint, loosely packed
1small green bell pepper, seeded and chopped into large pieces
1 jalapeno, deveined and deseeded (optional)
Tabasco Brand Green Jalapeno Pepper Sauce or El Yucateco Chile Habanero Salsa Verde to taste (optional)
1 small shallot, finely chopped
1-2 tablespoons lemon juice
1-2 tablespoons white wine vinegar
½ cup (118.3 ml) olive oil, extra virgin, or more to taste and for drizzling
2-3 teaspoons kosher or sea salt, or to taste
½ teaspoon ground white pepper, or to taste
4 ounces (75 g) stale crusty white bread, chopped
Chilled water
For garnish:
Edible flowers such as tiny marigolds, nasturtium
Microgreens
Chives or chopped scallions
Red onions, chopped
Cucumber slices
Pumpkin seeds
Baguette toasts for serving
Preparing cucumbers: Wash and trim the ends of the cucumbers. Cut into quarters lengthwise. Slice off seeds only on large cucumbers. Cut the cucumbers into ½-inch (1.27 cm) pieces and place them in a large bowl.
Preparing cucumbers
Preparing tomatoes: Wash tomatoes and cut off the stems. Cut into quarters. Scoop out seeds and juice with a spoon into a sieve over a measuring cup. Press seeds to extract juice. Discard seeds. Cut tomatoes into small chunks and add to the cucumbers.
Preparing heirloom tomatoes
Preparing gazpacho: Add garlic, herbs, bell pepper, jalapeno, shallots, and several pinches of salt to the cucumber-tomato mixture and stir to combine. Transfer half of this mixture to a bowl of a food processor or blender, add ¼ cup (59 ml) water, and pulse to chop. (Depending on the size of your food processor or blender, you may have to process vegetables in smaller batches.) Then, process until smooth, for about 5-6 minutes or more, tasting the texture periodically until the desired consistency is reached. Transfer each batch of puréed vegetables to a clean large bowl. When puréeing the last batch, with the motor running, add lemon juice, white wine vinegar, hot sauce (if using), olive oil, and several more pinches of salt. Then, add this mixture to the previously puréed batches.
Puréeing vegetables
Stir the puréed vegetables thoroughly to combine and taste the texture. If you prefer a thinner gazpacho, add small amounts of chilled water to thin it out to the desired consistency.
Taste and adjust the salt and lemon juice to your liking. Transfer to a large sealable container and refrigerate overnight.
When ready to serve, ladle into chilled bowls or glasses. Garnish as desired.
Makes 8 – one-cup main course servings; 16 half-cup starter servings.
Cucumber gazpacho starter serving
Cucumber gazpacho entrée serving
Drinkable cucumber gazpacho
Photo credits: All photos: Slava Johnson
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