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Refreshing Cucumber Mint Gazpacho Recipe with Crispy Prosciutto Crumbles

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A cool and creamy cucumber mint gazpacho topped with crispy prosciutto crumbles, perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 3 large cucumbers, peeled and roughly chopped (choose firm, seedless if possible)
  • 1 cup plain Greek yogurt (full-fat for creaminess, or dairy-free alternative)
  • 1/4 cup fresh mint leaves, packed (washed and roughly chopped)
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon sea salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cold water (more for thinner consistency)
  • 4 ounces prosciutto slices, torn into small pieces
  • Optional: pinch of smoked paprika (sprinkle before crisping for a smoky twist)

Instructions

  1. Peel the cucumbers and chop them into rough chunks (about 3 cups).
  2. In a blender or food processor, combine the chopped cucumbers, Greek yogurt, mint leaves, minced garlic, olive oil, lemon juice, salt, and pepper. Add half the cold water to start. Blend on high until smooth, about 1-2 minutes. If the soup feels too thick, slowly add the remaining water to reach desired consistency.
  3. Pour the gazpacho into a bowl and taste. Add more salt, lemon juice, or pepper as needed. If the mint flavor is too strong or bitter, add a little extra yogurt to mellow it out.
  4. Cover and refrigerate the gazpacho for at least 30 minutes to allow flavors to meld and soup to chill.
  5. While the soup chills, heat a non-stick skillet over medium heat. Lay the prosciutto pieces in a single layer and cook for 3-5 minutes, flipping occasionally until crispy and browned. Remove from skillet and drain on paper towels. Sprinkle with smoked paprika if using.
  6. Ladle the chilled cucumber mint gazpacho into bowls or glasses. Top each serving generously with crispy prosciutto crumbles. Optionally, garnish with a small mint sprig or a drizzle of olive oil.

Notes

Use English or Persian cucumbers for less bitterness. Fresh mint is essential; remove tough stems before blending. Adjust lemon juice gradually to balance acidity. For a smoother texture, strain the soup before chilling. Prepare ahead for better flavor. Prosciutto can be substituted with turkey bacon, toasted nuts, or crispy chickpeas for vegetarian options.

Nutrition

Keywords: cucumber gazpacho, mint gazpacho, summer soup, cold soup, prosciutto crumbles, refreshing soup, easy gazpacho, dairy-free gazpacho

Find it online: https://sagestirs.com/refreshing-cucumber-mint-gazpacho-recipe-with-crispy-prosciutto-crumbles-easy-and-perfect-for-summer/