Cucumber Gazpacho = Cool as a Cucumber
Every now and then Robin asks me to make something, so you have her to thank for this Cucumber Gazpacho. She had fallen in love with a cookbook, Magic Soup, finding the recipes very easy and quite tasty.
As she pointed out, so many people think soup is hard to make, and Nicole Pisani and Kate Adams, the book’s authors, have done a great job at creating soup recipes that you want to make and that are very approachable.
This Cucumber Gazpacho was super simple to make and just as easy to make low FODMAP.
As an aside, Nicole Pisani was a head chef at Yotam Ottolenghi’s London Soho restaurant NOPI. We are huge fans of Ottolenghi’s approach and you can see another recipe inspired by him – our low FODMAP Beet Yogurt.
You will be combining ingredients and then refrigerating them overnight. Yes, you need to plan ahead, but the hands-on time for this recipe is only about 10 minutes!
The Featured Ingredients
You do need to find a good artisanal sourdough bread; we have a fabulous all-round bread article for you called, How To Choose Low FODMAP Bread. Read more about sourdough bread in particular and its low FODMAP standing in our article, How Fermentation Affects the FODMAP Content in Sourdough Bread and Dairy Foods.
Cucumbers have no detectable FODMAPs so they can be enjoyed in larger portions than many vegetables.
If you have room in your fridge, you can do the overnight soak right in your blender carafe, and save on cleaning a bowl.
FODMAP IT!™ Cucumber Gazpacho
This FODMAP IT!™ Cucumber Gazpacho is very easy to make, but it does require and overnight sit in the refrigerator, so plan accordingly.
Low FODMAP Serving Size Info: Makes about 7 cups (1.7 L); serving size about 2 cups (480 ml)
- 3 small (about 12 ounces (340 g) total) Persian cucumbers, (6-inch/15 cm each), ends trimmed away, cut into chunks, peel intact
- 2 large slices of sourdough bread about 1-inch (2.5 cm) thick and 8-inches (20 cm) across, torn into pieces
- 1/3 cups (50 g) toasted whole almonds, blanched or natural
- 4 cups (960 ml) unsweetened almond milk, such as Almond Breeze
- 2 tablespoons extra virgin olive oil or Garlic-Infused Oil, made with olive oil
- 2 tablespoons white wine vinegar
- 1 1/2 ounces (40 g) baby spinach
- 1/4 ounce (7 g) fresh mint leaves
- Kosher salt
- Freshly ground black pepper
Place cucumbers, bread and almonds in a large bowl (or blender carafe). Add the milk, oil and vinegar, cover, and refrigerate overnight.
Right before serving, scrape the mixture into your blender carafe (if it isn’t in it already) and blend until very smooth. Add spinach and mint, blend again until smooth, then taste and season with salt and pepper as desired. Serve immediately.
- We always keep unsweetened almond milk in our Test Kitchen fridge. It is our go-to alt milk for cooking, especially savory. Try different brands to find one that you like.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.