Fresh Cucumber Gazpacho Summer Salad

This cucumber gazpacho salad is a simplified version of Spanish gazpacho. No food processor or immersion blender required. It’s bright, fresh, crunchy, acidic – all the best salad attributes.

What is gazpacho?

Gazpacho – the chilled soup of diced cucumber, ripe tomatoes and a drizzle of olive oil. It is big business here in Iberia.

Old school milk-style cartons of this soup are sold in every local grocery store. They are kept in tiny European refrigerators to drink on hot summer days.

I love sipping delicious cold soups out of small glasses. Yet sometimes I am in the mood for a more substantial side dish. So when you want to chew your gazpacho instead of sip it…reach for this delicious salad.

What you need to make Cucumber Gazpacho Salad:

Ingredient checklist:

• 1 English cucumber, quartered and sliced (about 2-2 ½ cups)
• 1 pint grape tomatoes, halved or quartered (about 2 cups)
• 1 large red onion, quartered and sliced thin (about 1 cup)
• 1 yellow or red bell pepper, diced (about 3/4 cup)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, grated
• 1 tablespoon lime juice
• 1 teaspoon coarse sea salt, plus more to taste
• ½ teaspoon fresh ground pepper, plus more to taste
• 3 tablespoons fresh basil, sliced or torn
• 3 tablespoons pumpkin seeds (optional)

Step by step instructions:

Begin by washing all of your vegetables and drying them well to keep excess moisture out of the salad. Quarter and slice cucumbers, halve or quarter the tomatoes, medium dice the bell pepper.

Peel, quarter and slice red onion thinly.

Add all of the prepared raw vegetables to a large bowl and set aside.

Next, make the dressing:

In a small bowl or jar, combine the grated garlic cloves with 3 tablespoons of extra-virgin olive oil. Add 2 tablespoons of red wine vinegar, 1 tablespoon of fresh-squeezed lime juice. Add 1 teaspoon of sea salt and 1/2 teaspoon of fresh ground pepper.

Stir well or shake to combine.

Pour the dressing over the cut fresh vegetables.

Add basil. Toss to coat.

Taste and adjust seasoning. Keep in mind that the dressing flavor will continue to develop. It will intensify as the salad soaks in the bright and savory dressing.

For best results, let the tomato-cucumber gazpacho recipe sit at room temperature for 15-20 minutes before serving. Top with pumpkin seeds (if using) and serve.

FAQ

Can I make this spicy?

Authentic Spanish cuisine is famously un-spicy. If you’re at peace with yourself and your Spanish ancestors, add a few dashes of hot sauce, or a pinch of red pepper flakes to the dressing.

What vinegar substitutions can I make in this cucumber gazpacho salad?

Red wine vinegar is typically my go-to choice. This salad works beautifully with white wine vinegar, too. You can even use a tablespoon sherry vinegar. This is the vinegar of choice in traditional cold cucumber soup recipes.

I would avoid distilled white vinegar, which is highly acidic and would create some imbalance in your flavor profile. Any vinegar of medium acidity will be put to good use here.

Fresh lemon juice also works as a substitute for either lime juice or vinegar of choice.

I don’t love raw onion – what can I substitute?

If it’s the sharp flavor you’re looking to avoid, soak the raw red onion in cold water for 15 minutes. This will make them take on a milder flavor.

Smaller pieces of green onions or chives would be the perfect way to bring in light onion essence. This way you can avoid the presence of the sliced red onion.

Can I use different fresh herbs in this salad?

I suggest sticking with soft herbs. Basil, fresh mint, parsley and chives make a great way to add flavor to this perfect fresh vegetable salad.

I have a regular cucumber – will that work here?

If you are using regular cucumbers be sure to peel the skin, scrape out the pocket of watery seeds, then slice them.

What if I want to sip this cucumber version of gazpacho instead of chew it?

To make this salad into a soup, pile all of the vegetable ingredients into your food processor and mix at high speed. I recommend adding the dressing gradually to ensure you achieve the perfect balance of flavor. Top with fresh basil and pumpkin seeds for an extra crunch.

What to serve with Cucumber Gazpacho Salad?

This salad is the perfect side dish for busy weeknights. Prepare it ahead of time and serve with a simple main course like shrimp or swordfish.

I often eat it with a handful of crispy seasoned chickpeas or a can of tuna in olive oil. It’s one of my favorite dishes to serve with Smoked Salmon Quiche and the Honey Lime Fresh Fruit Salad.

Easy dinners like Baked Tilapia or Crispy Panko Cod would be ideal with simple white rice and this gazpacho salad.

To store be sure to keep it in airtight container in your refrigerator for up to 3 days.

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