Go Back
As the sun shines brighter and temperatures rise, nothing quite beats a bowl of gazpacho to cool you down. This cold soup, often associated with summer, is not just a delicious option; it’s a celebration of fresh vegetables that offers a burst of flavor and nutrition. Gazpacho is traditionally served chilled and made from a blend of ripe tomatoes, cucumbers, peppers, and herbs, making it a refreshing choice for warm days.

Crockpot Cucumber Gazpacho

Beat the summer heat with this Refreshing Crockpot Cucumber Gazpacho recipe! Perfect for sunny days, this cold soup combines fresh cucumbers, ripe tomatoes, bell peppers, and herbs for a delicious and nutritious dish. Using a crockpot simplifies the process, allowing flavors to meld beautifully. This vegan and gluten-free option is not only hydrating but also packed with vitamins. It's a great addition to any summer gathering or a light meal at home. Enjoy vibrant flavors and a healthy treat!
Print Recipe Pin Recipe

Ingredients
  

4 medium cucumbers, peeled and chopped into bite-sized pieces

2 cups ripe tomatoes, diced (substitute with 1 can of diced tomatoes if fresh is unavailable)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small red onion, finely chopped

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

1/4 cup red wine vinegar

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

3 cups vegetable broth

Optional Toppings: Croutons, sliced radishes, or additional chopped basil for garnishing

Instructions
 

Prepare Ingredients: In a large mixing bowl, combine the chopped cucumbers, diced tomatoes, red and green bell peppers, finely chopped red onion, and minced garlic. Use a spoon to mix the ingredients until evenly combined.

    Blend for Texture: For a smoother consistency, transfer half of the vegetable mixture to a blender or food processor. Blend for approximately 30 seconds until pureed, then set aside. If you prefer a chunkier texture, skip this step and keep all ingredients as is.

      Combine in the Crockpot: Carefully transfer all the prepared vegetables into the crockpot. If you blended a portion of the mixture, pour the puree back into the crockpot with the other ingredients.

        Enhance Flavors: Add the chopped fresh basil, red wine vinegar, olive oil, ground cumin, salt, and black pepper to the pot. Pour in the vegetable broth and stir well until all ingredients are fully incorporated.

          Cook: Set your crockpot to low heat and cover. Allow the mixture to cook for 4-6 hours. This slow cooking process helps the flavors develop and meld beautifully.

            Cool and Chill: After the cooking time, let the gazpacho cool in the crockpot for about 30 minutes. Then, transfer it to the refrigerator and chill for a minimum of 2 hours (overnight refrigeration is ideal for maximizing flavor).

              Serve: Before serving, give the gazpacho a good stir. Ladle into serving bowls and top with your choice of croutons, sliced radishes, or fresh basil for an extra pop of flavor and color.

                Prep Time, Total Time, Servings: 20 minutes | 6 hours | 4 servings

                  Presentation Tips: Serve the gazpacho in vibrant colored bowls to highlight its refreshing hues. Garnish with a sprig of basil on top and arrange the optional toppings on the side, allowing guests to customize their bowls!