About the Recipe
On a hot day, there's nothing more refreshing than a chilled bowl of gazpacho. But beyond its cooling, vibrant flavors, this classic Spanish soup is a natural fit for a low-carb lifestyle. By its very nature, gazpacho is a celebration of fresh, raw vegetables—tomatoes, cucumbers, and bell peppers—which are all low in carbohydrates. While traditional recipes sometimes call for a piece of bread to thicken the soup, this version leaves it out entirely, letting the pure, unadulterated essence of the vegetables shine. The result is a light, intensely flavorful, and naturally low-carb dish that is as nourishing as it is delicious. It's the perfect no-cook meal for hot weather, a quick appetizer, or a healthy snack that will keep you cool and satisfied.
Ingredients
24 onzas Greek Plain Yogurt
2 small green apples
1 medium- large cucumber
¼ cup Onions, chopped
¼ cup green or red pepper
¼ cup chopped cilantro
¼ cup basil
3 sm Garlics
1-2 lemon juice
½ teaspoon salt
¼ cup Olive oil
¼ ginger
1 Tbsp honey or sugar
Preparation
Prepare apples; cut them in half, remove the core from the middle, and cut them into small to medium cubes. Put aside. Do the same with the cucumber.
With the help of a food processor, blender, or a 'bullet', mix all the ingredients together, or do it in parts.
Season with salt and pepper to taste.
Cool for about 2-3 hours before serving. Enjoy!
Gazpacho is a no-cook soup, so the hands-on time is quick, but the chilling time is essential for the flavors to meld. It tastes even better the day after.
Preparation Time: The active time to chop the vegetables and blend the soup is typically around 10 to 20 minutes.
Chilling Time: This is the most important part of the process. Gazpacho must be served very cold, and the flavors need time to fully develop. Most recipes recommend chilling the soup for a minimum of 2 to 4 hours. For the best results, many chefs and home cooks recommend chilling it for 6 hours or even overnight (12+ hours).
Variations
Variations to Try
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The basic recipe typically combines cucumber, green apple, a liquid base (water or yogurt), oil, vinegar, and seasoning. You can customize it by adding other ingredients:
Creamy Base:
Use plain unsweetened yogurt (dairy or plant-based) or Greek yogurt for a creamier, tangier soup.
Avocado is an excellent addition for a rich, velvety, and naturally vegan texture.Spice & Heat:
Add a small amount of fresh ginger for warmth and complexity. Tip: Use ginger sparingly, as too much can make it taste like a green juice.
Blend in a seeded piece of jalapeño or a pinch of cayenne pepper for a subtle kick.Other Fruits & Vegetables:
Include green grapes for additional sweetness and tang.
Add a handful of fresh spinach or mustard greens for an even more vibrant green color and added nutrition.
Some recipes include yellow tomatoes to maintain the green color while adding a subtle sweetness.Herbs:
Mint is a classic pairing for cucumber and apple.
Try cilantro, basil, or dill for a different aromatic profile.
Garnish Suggestions (The "Crunch Factor")
Garnishes are essential for adding contrasting color, texture, and flavor to a smooth, cold soup.
Crunchy
Toasted sliced almonds or pine nuts, crumbled crackers, or croutons.
Fresh
Small dice of apple (tossed with a bit of lemon juice to prevent browning), finely diced cucumber, thinly sliced scallions or chives.
Herbal
A sprinkle of chopped fresh mint, basil, or microgreens.
Rich/Creamy
A swirl of extra-virgin olive oil (consider a flavored oil, such as lemon olive oil), a dollop of Greek yogurt or crème fraîche, or finely diced avocado.
Savory/Spicy
A spoonful of a vibrant relish or salsa (e.g., mango salsa), a small amount of lump crab meat for a seafood twist, or a pinch of chili flakes.
Tips For Success
Essential Tips for the Best Cucumber and Apple Gazpacho
Choose the Right Apple: Green apples, such as Granny Smith, are most frequently recommended. Their tartness provides a crucial balance to the cool, sweet cucumber.
Keep it Cold: Gazpacho is best served very cold. Use chilled water and be sure to refrigerate the soup for at least 2 hours (and preferably longer) to allow the flavors to meld and to achieve the perfect temperature. You can even chill your serving bowls beforehand.
Balance the Flavors: The key to this dish is the balance of sweet (apple/sometimes a touch of sugar or honey), savory (cucumber, olive oil, garlic), and acid (vinegar, lemon/lime juice).
Acidity: White wine, sherry, or apple cider vinegar are good choices. A squeeze of fresh lemon or lime juice can also brighten the flavor.
Garlic: Use a small, fresh clove of garlic. Raw garlic can be very strong and an older, larger clove can make the soup taste bitter.Achieve a Smooth Texture: For a silky texture, you may want to peel and de-seed the cucumbers before blending. High-powered blenders work best, but if using a regular blender or food processor, you might need to blend in batches. For the smoothest result, some recipes recommend straining the soup through a fine-mesh sieve after blending.
Watch the Consistency: The soup should be smooth and pourable. If it's too thick, add a little extra cold water or broth. If it is too thin, you can add a piece of white bread or half of a ripe avocado for creaminess and body.