Do I need to remove the seeds and skin from the cucumber?

It is not necessary to remove the seeds and skin from the cucumber, but you can do this if you want a smoother texture. Peel the cucumber and scoop out the seeds if desired before cutting it into pieces.

How do I make my flower ice cubes super clear?

Do you want your flowers and vegetables to truly shine through the ice without that typical white, cloudy haze? Then use flat water that you have boiled and then let cool down (or use distilled water). Boiling releases air from the water, resulting in crystal-clear ice cubes.

Can I make this cold cucumber soup a day in advance?

Yes, very much so! If you let the gazpacho rest overnight in the refrigerator, the flavors of the garlic, herbs, and rice vinegar truly have time to fully meld. Make sure to cover the pitcher well so the soup doesn't absorb other odors from the refrigerator. Stir well just before serving.

Cucumber gazpacho with ice cubes of flowers

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ice (12h freezer) / gazpacho: 15min / 2h refrigerator

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Easy

This cucumber gazpacho is truly a party in a glass and on your plate. We're shaking up the classic Spanish red gazpacho and going for a bright green version with crunchy cucumber, juicy zucchini, and a generous dose of fresh herbs.

And the absolute showstopper? Those beautiful ice cubes with edible flowers, cucumber, and radish! It's super simple to make, but it looks like pure haute cuisine. Easy peasy, mega refreshing, and so delicious!

Be sure to also try my watermelon gazpacho and melon and tomato gazpacho.

This cucumber gazpacho is truly a party in a glass and on your plate. We're shaking up the classic Spanish red gazpacho and going for a bright green version with crunchy cucumber, juicy zucchini, ...

Ingredients

What do you need?

Quantity: 8P

3 cucumbers (1 kg)
1 zucchini
1 soft onion
6 tbsp rice vinegar
1 tbsp olive oil
1 bunch of flat-leaf parsley
1 bunch of coriander
2 cloves of garlic
pepper and salt

For the ice cubes:
0.5 cucumber
1 bunch of radishes
2 bowls of edible flowers

3 cucumbers (1 kg)
1 zucchini
1 soft onion
6 tbsp rice vinegar
1 tbsp olive oil
1 bunch of flat-leaf parsley
1 bunch of coriander
2 cloves of garlic
pepper and salt

For the ice cubes:
0.5 cucumber
1 bunch of radishes
2 bowls of edible flowers

Preparation method

How do you make this?

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Ice cubes: cut half a cucumber into sticks and the radishes into thin slices with a mandoline. Distribute them with the flowers over a ring mold and an ice cube tray. Fill with cold water and place in the freezer for 12h.

Cut the unpeeled cucumbers and zucchini into pieces. Coarsely chop the onion and remove the thickest stems from the coriander and parsley. Blend everything with the rice vinegar, pressed garlic cloves, pepper, and salt in the blender or mixer until you have a homogeneous gazpacho.

Pour the gazpacho through a fine sieve and press well to extract as much liquid as possible. Let it rest in the refrigerator for 2h.

Hold the ring mold under warm water, unmold the ice crown, and place it in a shallow, wide, and large bowl. Pour in the gazpacho and drizzle with a few drops of olive oil. Serve in large glasses or bowls and add the ice cubes.

Tips

For an extra fresh touch: mix a handful of fresh mint leaves in the blender. Fancy a Bloody Mary with surprising ice cubes? Just pour a left gazpacho into an ice cube shape.