Aperol-Infused Cucumber Gazpacho
A refreshing chilled soup with Aperol's vibrant orange hue, featuring crisp cucumbers, tomatoes, and a bright citrus kick perfect for summer evenings. This mediterranean-inspired soups (vegan, gluten-free) ready in about 25 minutes pairs medium, peeled and quartered cucumbers, seeded and chopped ripe tomatoes, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and quartered cucumbers
- 2 cups, seeded and chopped ripe tomatoes
- 2 tbsp Aperol
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh basil
- 1/2 cup chilled vegetable broth
- 1 tbsp lemon juice
- 1 tsp extra virgin olive oil
Instructions
- Step 1: Blend 2 peeled and quartered cucumbers, 2 cups seeded and chopped tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil in a food processor until smooth, scraping down sides as needed.
- Step 2: Transfer to a large bowl, then stir in 2 tbsp Aperol, 1/2 cup chilled vegetable broth, 1 tbsp lemon juice, and 1 tsp extra virgin olive oil until fully combined and vibrant orange.
- Step 3: Chill the gazpacho for at least 2 hours until completely cold. Serve in chilled bowls, garnished with additional fresh basil and a thin cucumber ribbon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Cucumber Gazpacho take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused Cucumber Gazpacho?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aperol from drying out.
Can I substitute ingredients in Aperol-Infused Cucumber Gazpacho?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused Cucumber Gazpacho for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused Cucumber Gazpacho vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
