Cucumber-Aperol Gazpacho

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A chilled, herbaceous soup that marries Aperol's citrus-bitter notes with cool cucumber and tomato for a sophisticated summer starter. This mediterranean-inspired salads (vegan) ready in about 20 minutes pairs (30 ml) Aperol, (10 g), finely chopped Fresh basil, (15 ml) Extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1 large (250 g), peeled and diced Cucumber
• 2 medium (300 g), seeded and diced Ripe tomatoes
• 2 tbsp (30 ml) Aperol
• 1/4 cup (10 g), finely chopped Fresh basil
• 1 tbsp (15 ml) Extra virgin olive oil
• 1 tsp (5 ml) Red wine vinegar
• 1/4 tsp Salt
• 1 cup (120 g) Crushed ice

Instructions

1. Step 1: In a blender, combine 1 large peeled and diced cucumber (250 g), 2 medium diced tomatoes (300 g), 2 tbsp (30 ml) Aperol, 1/4 cup (10 g) chopped basil, 1 tbsp (15 ml) olive oil, 1 tsp (5 ml) red wine vinegar, and 1/4 tsp salt.
2. Step 2: Blend on low speed until smooth, scraping down sides, then gradually add 1 cup (120 g) crushed ice while blending until the soup reaches a slushy consistency.
3. Step 3: Strain through a fine-mesh sieve into a chilled bowl, pressing gently with a spoon to remove excess pulp, then chill for at least 1 hour before serving to allow flavors to meld.