For a smoother texture, consider straining the gazpacho through a fine-mesh sieve after blending. Adjust the amount of sherry vinegar and honey to suit your personal taste preferences. Feel free to experiment with other herbs like basil or dill in the cucumber-feta relish. The gazpacho can be made a day ahead of time. In fact, the flavors meld together beautifully when allowed to sit overnight.
Cucumber Gazpacho
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PREP TIME25 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS9
A chilled symphony of summer flavors, this Cucumber Gazpacho is a refreshing escape. Honeydew's gentle sweetness dances with the crisp cucumber, brightened by a whisper of sherry vinegar. Adorned with a vibrant cucumber-feta relish, it's a culinary poem in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol14 mg
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Fiber2 g
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Protein5 g
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Saturated Fat4 g
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Sodium1359 mg
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Sugar17 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Cucumber Garnish: Thinly slice enough cucumber to measure 1/3 cup. (Prep time: 5 minutes)
02
Step
30 mins
Chill: Transfer the cucumber slices to a small bowl, cover, and refrigerate until ready to serve. (Chill time: Minimum 30 minutes)
03
Step
5 mins
Blend the Gazpacho: Roughly chop the remaining cucumber and place it in a high-powered blender. Add the honeydew melon, bread cubes, 1/4 cup olive oil, sherry vinegar, and 2 1/4 teaspoons kosher salt. (Prep time: 5 minutes)
04
Step
2 mins
Blend Until Smooth: Process on low speed, gradually increasing to high, until the mixture is exceptionally smooth and creamy. (Blending time: Approximately 90 seconds)
05
Step
1 hrs
Chill the Gazpacho: Pour the gazpacho into a medium bowl, cover, and chill in the refrigerator until thoroughly cold. (Chill time: Minimum 1 hour, preferably longer)
06
Step
5 mins
Prepare the Cucumber-Feta Relish: Just before serving, in a small bowl, combine the reserved cucumber slices with feta cheese, chopped fresh mint, honey, and a pinch of kosher salt. Toss gently. (Prep time: 5 minutes)
07
Step
2 mins
Serve: Stir the chilled gazpacho, then ladle into shallow bowls. Top evenly with the cucumber-feta relish and finish with a delicate drizzle of extra virgin olive oil. (Prep time: 2 minutes)
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Mozelle Murazik
Jun 29, 2025Easy to follow and delicious! I used a food processor instead of a blender, and it worked perfectly.
Kathleen Shields
Jun 25, 2025Absolutely loved this recipe! The combination of flavors is incredible. I added a touch of jalapeño for a little kick.
Brooke Wintheiser
Jun 24, 2025The cucumber-feta relish is a game-changer. I'll definitely be making this again.
Rosalee Glover
Jun 11, 2025I made this for a summer dinner party, and it was a huge hit! Everyone raved about how refreshing it was.