What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That’s exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing — a perfect hors d’oeuvre or first course for a summer menu.
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Place the first 10 ingredients in the bowl of a food processor with 1/2 cup of the water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2-3 minutes. If necessary, thin with the remaining water to the desired consistency.
Transfer to a bowl and refrigerate until well chilled, for 2 hours or overnight. Place the soup in the freezer for 30 minutes before serving.
Ladle the soup into chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes and mint leaves and serve immediately.