Wash and roughly peel the cucumbers. Then, chop them into smaller pieces so they fit in the blender.

Add all chopped cucumber with the rest of the ingredients to a food processor or a big blender jug. For this recipe, we use our Ninja Food Processor.

Now blend for a few minutes or until you get the right consistency. Cucumber gazpacho should be smooth and creamy. If your cucumbers are not fresh (maybe they've been in the fridge for a couple of days or harvested too late), you may need to add a little fresh water.

You can serve the gazpacho immediately or leave it to cool in the fridge. I personally like it better when it's been sitting in the fridge for at least two hours. Garnish with some seeds, edible flowers, and some more cucumbers finely chopped. Don't forget to add a good drizzle of olive oil.