Quick Gazpacho de Pepino Recipe

The most efficient way to cool down during the hot days is through the food we eat.

If you need to drop your temperature down, then just one bite of the gazpacho de pepino will help you with that task.

Keep reading this article to learn everything you need to know about one of the best Spanish soup recipes, plus some extra tips for storing, serving, and ingredient substitutions that you can make.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Cucumber gazpacho

• Avocado gazpacho

• Green tomato gazpacho

Background of the Dish

Southern Spain has historically reached high temperatures during summer, so it shouldn’t come as a surprise that it is also the home of the most refreshing summer recipes.

The most popular one is the classic gazpacho, which over time underwent some changes, and new versions arose.

One of them is the gazpacho de pepino, a take on the gazpacho verde that calls for green tomatoes, cucumber, Greek yogurt, and mint for extra freshness.

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Things You’ll Need for Gazpacho de Pepino

To make the best gazpacho recipe the main ingredients are cucumber, mint, green tomatoes, greek yogurt, and olive oil.

Besides that, you will need a blender, a food processor, or a similar kitchen appliance to make the gazpacho de pepino.

Ingredients

• 2 large cucumbers
• 4 green tomatoes
• 1/2 cup (120ml) cold water (adjust as needed)
• 1 cup (240gr) plain Greek yogurt
• 1/2 cup (15gr) fresh mint leaves, plus extra for garnish
• 1/4 cup (10gr) fresh parsley leaves
• 1 onion
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons white wine vinegar (or apple cider vinegar)
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste

How to Make Gazpacho de Pepino – Step by Step Guide

1. To start making this green gazpacho recipe you have to peel the cucumbers, cut them in half lengthwise, and use a spoon to scoop out the seeds. Then, chop the cucumbers into chunks.

2. After that, peel the onion and chop it into pieces. Wash the tomatoes, remove the core and the seeds, chop them into chunks. Clean the mint and parsley leaves.

3. Now grab a blender or food processor and combine the chopped cucumbers, Greek yogurt, tomatoes, mint leaves, parsley leaves, and the onion. Blend until the mixture is smooth and well combined.

4. As the blender is still running, gradually drizzle in the olive oil and white wine vinegar. This will help emulsify the gazpacho de pepino and add a tangy flavor.

5. Then stop the blender and season the soup with lemon juice, salt, and freshly ground black pepper. Start with a small amount of each, and you can always adjust to taste later. Blend again briefly to incorporate the seasonings.

6. Now with the blender running on low, gradually add cold water to the tomato cucumber soup until you reach your desired consistency. This step is important to achieve the right thickness and texture.

7. After that, take the cucumber mint gazpacho to a large bowl or container and cover it. Refrigerate the soup for at least 2 hours.

8. Once the gazpacho is cold, give it a good stir. Serve the Spanish chilled soup in small bowls or deep plates, and you can garnish the soup with additional chopped mint leaves.

Substitution of Ingredients

The gazpacho de pepino became a fan favorite in the past few years because there are a lot of replacements that you can make to its ingredients.

Since it is a vegetable gazpacho you can play with the vegetables listed and add any of your choice: red tomatoes, red bell pepper, carrots, zucchini, etc.

For a vegan gazpacho, you can either use vegan yogurt or take inspiration from the cucumber avocado gazpacho and use avocado for the creaminess of the soup.

For a gazpacho without cucumber, you can check our yellow tomato gazpacho, or gazpacho with canned tomatoes.

This is a gazpacho recipe without bread, but you could add one slice of stale bread to add more thickness to your soup.

Tips on Serving Gazpacho de Pepino

As long as you serve the gazpacho de pepino cold, you can enjoy it at any time of the day.

If you serve it on a large plate then it can work as a main dish, but if you serve it in smaller bowls or shot glasses then it can work as an appetizer or tapas.

If you want to serve it as a chunky gazpacho then you just have to chop one extra cucumber and add it after processing everything.

This is a gluten-free gazpacho, but if you can eat gluten then we recommend adding some bread croutons on top for added texture.

How to Store Gazpacho de Pepino

Once you finish making the gazpacho de pepino, you can serve it right away or store it for a bit in the fridge.

To store, place the vegetarian gazpacho in a bowl or container and cover it with plastic wrap, in contact with the top of the soup so it doesn’t form a crust.

Then, take it to the fridge where it can last for up to 3 days, but make sure to stir it before serving (and maybe even blend it if you can) so it gets properly combined again.

You can’t freeze the gazpacho de pepino, but some Spanish cold soups that you can are the cold asparagus soup and the beet gazpacho.

Recipe Card: Gazpacho de Pepino

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