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Cold Cucumber Tomato Gazpacho

A chilled, no‑bake soup that blends cucumbers, tomatoes, and fresh herbs for a refreshing summer bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 140
Ingredients Method Notes

Ingredients
  

Main
  • 2 medium cucumbers peeled, seeded, diced
  • 4 ripe tomatoes seeded, diced
  • 1/2 red onion finely chopped
  • 1/2 red bell pepper seeded, diced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp sugar optional, to balance acidity
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp fresh dill or cilantro optional, chopped
  • 1 cup chilled water or cucumber juice for thicker
  • 1/2 cup Greek yogurt optional for creaminess

Method
 

Steps
  1. Wash and dice all produce into uniform cubes.
  2. Combine cucumbers, tomatoes, bell pepper, onion, garlic, olive oil, vinegar, lemon juice, sugar, salt, pepper, and water in a high‑speed blender.
  3. Blend until silky smooth; pulse for a chunkier texture if desired.
  4. Taste and adjust acidity with more vinegar or lemon, or sweetness with sugar.
  5. Transfer to a covered container and refrigerate for at least 2 hours.
  6. Serve chilled, garnished with fresh herbs, a drizzle of olive oil, and cucumber ribbons.

Notes

Store in the refrigerator for up to 24 hours. Keep chilled before serving. Ideal for picnics, barbecues, or a light lunch on hot days.