If you’re craving something refreshingly light yet satisfyingly creamy, this Cucumber Gazpacho Recipe is an absolute must-try. It’s like a cool breeze on a summer day served in a bowl, combining crisp English cucumbers with the tang of Greek yogurt and vibrant notes from fresh dill and lemon. Every spoonful is a celebration of freshness and ease, perfect for when you want to impress without fuss. Let me walk you through how this easy dish transforms simple ingredients into a chilled delight that’s as nourishing as it is delicious.
Ingredients You’ll Need
The magic of this Cucumber Gazpacho Recipe lies in its simplicity. Each ingredient plays a starring role, contributing layers of flavor, texture, and a stunning pale green color that’s as inviting to the eyes as to the palate.
- 4 medium English cucumbers, sliced: Crisp and juicy, they provide the refreshing base and vibrant green hue.
- 1/4 cup fresh dill: Adds a herbaceous brightness that lifts the whole dish beautifully.
- 2 scallions, thinly sliced (plus more for garnish): Offers a mild onion flavor that complements the cucumbers perfectly.
- 1 cup Greek yogurt: Brings creaminess and subtle tang, making the soup silky and rich without being heavy.
- 3 tbsp extra-virgin olive oil, plus extra for drizzling: Adds smoothness and a hint of fruity depth.
- 2 tbsp fresh lemon juice (plus extra to taste): Infuses zesty brightness, balancing the creamy yogurt and cooling cucumber.
- 1 tbsp red wine vinegar: Introduces just the right amount of acidity to enhance all the flavors.
- Salt and pepper, to taste: Essential seasonings that make all the ingredients pop.
How to Make Cucumber Gazpacho Recipe
Step 1: Prepare the Ingredients
Start by washing and slicing your English cucumbers and scallions. Roughly chop the fresh dill to release its fragrant oils. Having everything prepped and ready allows the blending process to go smoothly and ensures the flavors mingle evenly.
Step 2: Blend the Soup
Into a blender, add the sliced cucumbers, Greek yogurt, 3 tablespoons of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and the chopped dill. Blend everything until you get a completely smooth and creamy texture. This blending step is crucial for achieving that luscious gazpacho consistency. Don’t forget to season with salt and pepper, tasting as you go to find your perfect balance.
Step 3: Chill the Gazpacho
Transfer your blended creation into an airtight container and refrigerate for at least 2 to 3 hours. Chilling not only thickens the soup slightly but also allows the flavors to meld together in a harmonious way that makes every bite sing.
Step 4: Adjust and Garnish
Before serving, give the soup a taste and adjust the seasoning if needed — a little extra salt, pepper, or a squeeze more lemon juice can make all the difference. Ladle the gazpacho into bowls, and don’t be shy with garnishes! A drizzle of olive oil, some sliced scallions, and even diced cucumber add texture and a fresh pop of color.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Fresh garnishes take your Cucumber Gazpacho Recipe to the next level. Thinly sliced scallions add a crisp bite, while a drizzle of good-quality olive oil introduces a luxuriously smooth mouthfeel. For some crunch, try diced cucumbers or even a sprinkle of fresh herbs like extra dill or mint for an herbal twist.
Side Dishes
This cool and creamy soup pairs beautifully with light accompaniments such as crusty bread or warm pita. A simple green salad or grilled shrimp can also complement the fresh flavors without overpowering the delicate cucumber base.
Creative Ways to Present
For a fun and elegant touch, serve this Cucumber Gazpacho Recipe in chilled glasses as an appetizer or shooter. You can also freeze it in silicone molds for icy bites at summer gatherings — just add the garnishes once thawed for that perfect finishing touch.
Make Ahead and Storage
Storing Leftovers
This gazpacho keeps wonderfully in the refrigerator for up to 2 days. Store it in an airtight container to preserve its freshness and vibrant flavors. Give it a quick stir before serving as some separation might occur.
Freezing
While freezing isn’t ideal for maintaining the original creamy texture of this Cucumber Gazpacho Recipe, you can freeze leftovers for up to one month in a freezer-safe container. Thaw slowly in the refrigerator and be prepared for a slight shift in consistency that you can brighten up with a bit of fresh lemon juice or a splash of olive oil.
Reheating
Gazpacho is best enjoyed cold, so reheating isn’t recommended. However, if you prefer it slightly less chilled, leave it at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers will work fine. Just be sure to peel them if their skin is thick or waxed, because English cucumbers have thinner skin that blends smoothly without peeling.
Is Greek yogurt necessary for this recipe?
Greek yogurt adds creaminess and tang, enhancing the soup’s texture. If you’re dairy-free, you could substitute with a plant-based yogurt alternative or silken tofu, though the flavor profile will shift slightly.
How long can I make this gazpacho ahead of time?
You can prepare the gazpacho up to 24 hours in advance. The flavors meld beautifully with time, making it a perfect make-ahead summer dish.
Can I add other vegetables to this gazpacho?
Absolutely. Some people like to add avocado for extra creaminess or a small amount of green bell pepper for a subtle sweetness and crunch, but keep additions light to maintain the refreshing quality.
What’s the best way to blend the ingredients?
A high-speed blender will give you the smoothest texture. If you only have a food processor, you might need to blend in batches and might want to strain it afterward for silkiness.
Final Thoughts
This Cucumber Gazpacho Recipe is a beautiful reminder that simple, fresh ingredients can create something truly special. Whether you’re cooling down after a hot day or serving an elegant starter, it’s a dish that feels like a breath of fresh air. I hope you enjoy making and sharing this refreshing soup as much as I do — it might just become your new summer favorite!
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Cucumber Gazpacho Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This refreshing Cucumber Gazpacho is a chilled, creamy soup perfect for warm weather. Combining crisp English cucumbers, Greek yogurt, fresh dill, and a tangy blend of lemon juice and red wine vinegar, it’s a light and healthy appetizer or snack that requires no cooking—just blending and chilling.
Ingredients
Vegetables and Herbs
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
Dairy and Oils
- 1 cup Greek yogurt
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
Acid and Seasoning
- 2 tbsp fresh lemon juice, plus extra to taste
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Slice the cucumbers and scallions, and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to ensure everything is ready for blending.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, fresh lemon juice, red wine vinegar, and the chopped dill into a blender. Blend until completely smooth and creamy. Then season with salt and pepper to taste, blending briefly again to incorporate.
- Chill the Gazpacho: Transfer the blended soup into a container. Cover and refrigerate for at least 2-3 hours to allow the flavors to meld and the soup to thicken slightly, enhancing the texture and taste.
- Adjust and Garnish: Once chilled, taste the gazpacho and adjust the seasoning by adding more salt, pepper, or lemon juice as needed. Ladle the soup into serving bowls and top each with sliced scallions, a drizzle of extra-virgin olive oil, and optionally diced cucumber for added crunch and freshness.
Notes
- For best flavor and texture, use English cucumbers as they are less bitter and have fewer seeds.
- The soup can be made a day ahead and stored in the refrigerator to further develop its taste.
- If a thinner consistency is preferred, add a small amount of cold water or cucumber juice when blending.
- To keep this dish vegan, substitute Greek yogurt with a plant-based yogurt alternative.
- Serve chilled for optimal refreshment especially on hot days.
