If you are looking for a refreshing, vibrant, and effortlessly elegant dish to brighten up your meal times, this Cucumber Gazpacho Recipe is an absolute must-try. It blends the cool, crisp freshness of English cucumbers with the creamy tanginess of Greek yogurt, all elevated by fresh herbs and zesty lemon. Perfect for warm days or any time you crave a light yet flavorful soup, this recipe brings a beautiful balance of textures and flavors in a bowl. The beauty of this Cucumber Gazpacho Recipe lies in its simplicity, wholesome ingredients, and the way it can invigorate your palate with every spoonful.
Ingredients You’ll Need
The magic of this Cucumber Gazpacho Recipe starts with a handful of simple, fresh ingredients that each play a vital role to create a harmonious blend. From the cool crunch of cucumbers to the creamy smoothness of Greek yogurt and the bright acidity of lemon juice, every component works together to build the perfect balance of taste, texture, and color.
- 4 medium English cucumbers: These provide the light, refreshing base with their crisp texture and mild flavor.
- 1/4 cup fresh dill: Adds an herbaceous brightness that lifts the soup to a new level of freshness.
- 2 scallions, thinly sliced (plus more for garnish): Offers a subtle oniony sharpness and a lovely crunch contrast.
- 1 cup Greek yogurt: Brings creamy richness and tang to keep the soup indulgent yet healthy.
- 3 tbsp extra-virgin olive oil, plus extra for drizzling: Adds silkiness and depth of flavor, enhancing every sip.
- 2 tbsp fresh lemon juice (plus extra to taste): Provides zesty acidity to brighten and balance the flavors beautifully.
- 1 tbsp red wine vinegar: Enhances the complexity with a subtle tangy note.
- Salt and pepper, to taste: Essential seasoning to tie all flavors together perfectly.
How to Make Cucumber Gazpacho Recipe
Step 1: Prep Your Fresh Ingredients
Start by slicing your English cucumbers and scallions thinly to ensure a smooth blending process. Roughly chop the fresh dill so its flavor infuses evenly throughout the soup. Measuring out the Greek yogurt, olive oil, lemon juice, and red wine vinegar ahead keeps the process seamless and efficient.
Step 2: Blend Until Luscious and Smooth
Place the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, fresh lemon juice, red wine vinegar, and chopped dill into a blender. Blend everything until it reaches a completely smooth and creamy consistency. This is the heart of the Cucumber Gazpacho Recipe — the creamy blend where all flavors marry together. Don’t forget to season with salt and pepper to bring out the brightness in every ingredient.
Step 3: Chill for Full Flavor
Transfer your blended mixture into a container, cover it up, and refrigerate for at least 2 to 3 hours. Chilling not only cools it to that perfect refreshing temperature but also allows the flavors to meld and the texture to thicken slightly, creating that delicate balance of creamy and crisp we love in this Cucumber Gazpacho Recipe.
Step 4: Final Touches Before Serving
Once chilled, give your gazpacho a quick taste and adjust seasoning if needed — sometimes a little extra lemon juice or salt can wake it up beautifully. Ladle the soup into serving bowls and finish with a garnish of sliced scallions, a drizzle of extra-virgin olive oil, and if you like, some diced cucumber for an extra fresh crunch.
How to Serve Cucumber Gazpacho Recipe
Garnishes
The right garnishes elevate the serving experience of this Cucumber Gazpacho Recipe. Thin scallion slices bring a mild bite, while a drizzle of olive oil adds richness and subtle fruitiness. For a bit of crunch, small diced cucumbers or freshly chopped herbs like dill or mint work beautifully, offering texture and enhanced aroma with each spoonful.
Side Dishes
This gazpacho pairs perfectly with light, complementary sides. Think crusty artisan bread for dipping, a crisp green salad with lemon vinaigrette, or even a simple plate of roasted Mediterranean vegetables. These pairings maintain the fresh, bright spirit of the soup without overpowering its delicate flavors.
Creative Ways to Present
For an impressive twist, serve your Cucumber Gazpacho Recipe in chilled glass jars or elegant bowls that showcase its lovely pale green color. You can also offer individual tasting spoons topped with a tiny dollop of Greek yogurt and dill for a party appetizer. Adding edible flowers or microgreens as garnish makes it picture-perfect for special occasions or entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover cucumber gazpacho keeps wonderfully in the refrigerator for up to 2 days when stored in an airtight container. Because this recipe contains fresh ingredients, it’s best enjoyed sooner rather than later to preserve its bright and fresh flavors.
Freezing
Freezing is not recommended for this Cucumber Gazpacho Recipe since yogurt and fresh cucumbers can separate and become watery once thawed, altering the smooth texture and fresh taste that make this dish so special.
Reheating
This gazpacho is traditionally served cold, so reheating is not necessary. If desired, you can let it sit at room temperature for a few minutes before serving to take the chill off slightly without compromising its refreshing qualities.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers but English cucumbers are preferred for their thin skin and fewer seeds, which contribute to a smoother texture and less bitterness in this Cucumber Gazpacho Recipe.
Is Greek yogurt necessary, or can I substitute it?
Greek yogurt adds thickness and a slight tang that perfectly balances the dish, but you can substitute with regular yogurt or a dairy-free alternative if you prefer, keeping in mind it might slightly alter the texture and taste.
How long can I prepare the gazpacho in advance?
You can prepare the soup up to a day ahead and refrigerate it to allow the flavors to meld. Beyond two days, the fresh taste might start to diminish, so it’s best enjoyed within that timeframe.
Can I add other vegetables or herbs to the recipe?
Absolutely! This recipe is versatile. Adding herbs like mint or basil can add new flavor dimensions, or mild veggies like zucchini can be incorporated to vary texture while keeping it light and fresh.
What is the best way to blend if I don’t have a high-speed blender?
If you don’t have a high-speed blender, blend in smaller batches and pulse until smooth. A food processor can also work but may take longer to achieve the desired silky texture for the Cucumber Gazpacho Recipe.
Final Thoughts
This Cucumber Gazpacho Recipe is an absolute game-changer for anyone craving a light, refreshing, and nutritious dish that feels both elegant and effortlessly simple. Whether you are making it for a casual family lunch or a chic gathering with friends, it never fails to impress with its clean flavors and creamy texture. I encourage you to give it a try and discover how such a simple combination of ingredients can delight your taste buds and cool you down beautifully.
Print
Cucumber Gazpacho Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This refreshing Cucumber Gazpacho is a chilled soup perfect for warm weather. Made with crisp English cucumbers, creamy Greek yogurt, fresh dill, and vibrant seasonings, it offers a smooth and cooling taste packed with bright flavors. Simply blended and chilled, this no-cook recipe is quick to prepare and wonderfully light.
Ingredients
Vegetables and Herbs
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
Dressing and Seasoning
- 1 cup Greek yogurt
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh lemon juice, plus extra to taste
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare 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 have everything ready for blending.
- Blend Soup: Combine the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and dill into a blender. Blend the mixture until it’s completely smooth and creamy. Add salt and pepper to taste, blending briefly again if needed.
- Chill the Soup: Transfer the blended mixture into a container. Cover it and refrigerate for at least 2 to 3 hours. This chilling step allows the flavors to meld beautifully and the soup to thicken slightly for a better texture.
- Adjust Seasoning and Serve: After chilling, taste the gazpacho and adjust the seasoning with additional salt, pepper, or lemon juice as desired. Ladle the chilled soup into serving bowls, garnish each with additional sliced scallions, a drizzle of extra-virgin olive oil, and optionally, diced cucumber for added crunch.
Notes
- Use English cucumbers for their thin skin and fewer seeds, resulting in a smoother soup texture.
- Greek yogurt adds creaminess and a bit of tang; substitute with vegan yogurt for a dairy-free version.
- Adjust the thickness by adding a little cold water if the soup is too thick after blending.
- Make the gazpacho a few hours ahead to deepen the flavors and chill thoroughly.
- For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce during blending.
