I have a few unique soups along with a few traditional cold soups.

I recently attended a spanish wine tasting and a spanish cooking class. We all loved the gazpacho soup. Luckily I have a few gazpacho recipes to share.

Gazpacho – I made this when I picked everything from my garden. This recipe contains bread, whereas, the golden grape gazpacho below does not.

Gazpacho with Golden Grapes – In this version, I skipped the bread, which is usually very much a part of the gazpacho.

Cold Summer Soups with Melon

Watermelon Gazpacho – I’m most proud of this, because it’s refreshing and unique.

If you like unusual watermelon recipes, try my grilled watermelon with lavender sea salt.

Chilled Cantaloupe Soup – Cantaloupe, coconut milk, rum, finely chopped mint made a summery first course. This is fun, delicious and a great starter.

Green Cold Summer Soup Recipes

Chilled Cucumber Gazpacho – My most recent recipe, very simple with just cucumbers, arugula and olive oil.

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More Soups You May Be Interested in

Soups in a Vitamix

The post Cold Summer Soup Recipes appeared first on Spinach Tiger.

It’s simple. The recipe just contains cucumbers, arugula, olive oil, lemon, salt and pepper. Some recipes swirl in plain yogurt and you can always do that, but I like the olive oil/lemon version for a clean, fresh tasting soup.

I’ve made chilled soups here before. Traditional Gazpacho, Chilled Watermelon, Canteloupe soup are all summer soups that are perfect during the hot summer days.

Two Main Ingredients

This is a very simple soup. You might see recipes online with a long list of ingredients, but this is a soup of fresh, local ingredients, using only two basic ingredients cucumbers and greens for either a quick starter or a nourishing, refreshing lunch.

Ingredients

• Cucumbers
• Arugula or Raw Baby Spinach
• Olive Oil
• Lemon
• Splash Vinegar
• Fresh basil or mint
• Salt, Pepper

Process for Cucumber Gazpacho Soup

This is very easy and quick chilled soup. I like to peel most of the cucumber (you don’t have to) and cut into large chunks. All of the ingredients go into a blender, adding only as much olive oil as you need, saving some to drizzle.

If you have a lemon-flavored olive oil, all the better. As far as vinegar, a splash means a small splash, just enough to bring some acid to the soup. A squeeze of lemon and some salt will do the rest in balancing flavor.

You can use either arugula or baby spinach. Keep in mind that arugula will add a peppery profile. You could also mix the greens.

More Cold Soups from Spinach Tiger

• Gazpacho (traditional)
• Golden Grape Gazpacho
• Watermelon Gazpacho Soup
• Chilled Canteloupe Soup with Blackberry Drizzle

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Play Around with the Recipe

• Add a chopped bell pepper to the recipe.
• Swirl in plain yogurt.
• Garnish top with chopped cherry tomatoes.

Products I Used for This Recipe

• Vitamix or Super Blender
• Cutting Board
• White Wine Vinegar

Print

Chilled Cucumber Gazpacho

Chilled Cucumbers with Arugula, Lemon, Olive Oil Blended to a summer soup.

Course Soup

Cuisine American

Keyword cucumber, gazpacho

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 2 cucumbers see notes
• 2 cups arugula or baby spinach
• 2 tablespoons extra virgin olive oil
• 1 squeeze lemon
• 1 tablespoon white vinegar
• 1/2 teaspoon salt or as needed
• 1/2 teaspoon black pepper or to taste
• fresh herbs for garnish

Instructions

• Reserve 1 tablespoon olive oil for garnish.
• Put all ingredients in blender except vinegar, reserving salt and pepper and then adjust to your taste.
• Serve with basil or mint or garnish with micro greens.

Notes

You may need more cucumbers depending on how much you want to make or size of cucumbers. Best ratio is a handful of greens to one cup of cucumber, but this is a very flexible recipe made to taste.

The post Chilled Cucumber Gazpacho Soup (No Dairy) appeared first on Spinach Tiger.