Spicy Cucumber Gazpacho Recipe

Name: Spicy Cucumber Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves peeled; 3 cucumbers diced; 4 Roma tomatoes diced; 1 red bell pepper diced; 1/2 red onion diced; 3 green onions diced white and green parts, keep 1 tbsp for garnish; 2 jalapenos minced**; 1/2 cup extra-virgin olive oil plus more for drizzling; 1/4 cup apple cider vinegar; 1/2 lemon; 1/4 cup mint leaves chopped; 1/4 cup Italian parsley chopped; 1/4 cup basil chopped; sea salt; black pepper; red pepper flakes dried

Servings: persons

2 garlic cloves peeled
3 cucumbers diced
4 Roma tomatoes diced
1 red bell pepper diced
1/2 red onion diced
3 green onions diced white and green parts, keep 1 tbsp for garnish
2 jalapenos minced**
1/2 cup extra-virgin olive oil plus more for drizzling
1/4 cup apple cider vinegar
1/2 lemon
1/4 cup mint leaves chopped
1/4 cup Italian parsley chopped
1/4 cup basil chopped
sea salt
black pepper
red pepper flakes dried

1
Place garlic cloves in blender or food processor and blitz until pulverized.
2
Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl.
3
Add remaining vegetables, 2 tbsp olive oil and herbs to blender or processor. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture.
4
Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.
5
Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.
6
* Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves peeled, 3 cucumbers diced, 4 Roma tomatoes diced, 1 red bell pepper diced, and more.

Yes, Spicy Cucumber Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Cucumber Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions