There is something incredibly refreshing about a chilled soup that’s light yet bursting with vibrant flavors, and that’s exactly what makes this Cucumber Gazpacho Recipe an absolute summer favorite. Combining crisp English cucumbers, creamy Greek yogurt, and the bright zing of fresh lemon juice, this dish is a celebration of freshness in every spoonful. Whether you’re looking for a quick lunch or a stunning starter for your next dinner party, this recipe delivers cool comfort and effortless elegance all in one bowl.
Ingredients You’ll Need
Keeping things simple is the secret to nailing this Cucumber Gazpacho Recipe. Each ingredient plays a crucial role in balancing the creamy texture, herby aroma, and refreshing tang that make this soup so irresistible.
- English Cucumbers: Choose medium-sized cucumbers for a crisp, hydrating base with minimal seeds.
- Fresh Dill: Adds a fragrant, slightly tangy herbal note that brightens the soup.
- Scallions: Thinly sliced for a mild onion flavor and a touch of crunch.
- Greek Yogurt: Provides creaminess and a subtle tang, making the gazpacho silky and smooth.
- Extra-Virgin Olive Oil: Enhances richness and adds a fruity, peppery finish.
- Fresh Lemon Juice: Injects vibrant acidity to lift all the flavors beautifully.
- Red Wine Vinegar: Gives a gentle sharpness that balances the coolness.
- Salt and Pepper: Essential for seasoning and bringing out the natural tastes.
How to Make Cucumber Gazpacho Recipe
Step 1: Prepare the Ingredients
Start by washing and slicing the cucumbers along with the scallions, and roughly chopping the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar so everything is ready for quick assembly. This prep sets you up for smooth, hassle-free blending.
Step 2: Blend the Soup
Into your blender, add the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill. Blend everything until the mixture becomes completely smooth and silky. Don’t rush this process—get every bit of flavor incorporated evenly for a luxuriously creamy texture.
Step 3: Chill the Gazpacho
Transfer the blended soup into a covered container and refrigerate it for at least two to three hours. This chilling step is crucial as it allows the flavors to marry and the soup to thicken slightly, ensuring that every spoonful is cool and perfectly balanced.
Step 4: Adjust and Garnish
After chilling, give the soup a taste and add more salt, pepper, or lemon juice if needed for your preferred flavor intensity. Ladle the gazpacho into bowls and top each serving with a sprinkle of sliced scallions and a drizzle of extra-virgin olive oil. For an extra burst of texture, you can add diced cucumber on top as a lovely garnish.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Garnishing is where the fun begins and you can really showcase your style. Thinly sliced scallions add crunch and a subtle bite, while a light drizzle of olive oil brings a fruity, silky finish. Fresh dill sprigs or small cucumber cubes can also elevate the presentation and texture, turning this simple soup into a feast for the eyes and palate.
Side Dishes
Because this gazpacho is light and refreshing, it pairs beautifully with a variety of sides. Try serving it alongside a crusty baguette or garlic bread for dipping, or complement it with a crisp green salad or grilled shrimp for a more substantial meal. The balance of fresh, creamy soup and crunchy or savory sides will have everyone asking for seconds.
Creative Ways to Present
For something a little different, serve the Cucumber Gazpacho Recipe in small glasses as an elegant starter or at a summer party. You can also freeze it in popsicle molds for a chilled treat on hot days. Offering little spoons or skewers with fresh cucumber or herb sprigs adds a playful touch that guests will love. Presentation truly makes this dish shine.
Make Ahead and Storage
Storing Leftovers
Leftover Cucumber Gazpacho can be kept in an airtight container in the refrigerator for up to three days. Keeping it chilled will maintain its fresh taste and creamy texture. Just give it a good stir before serving to redistribute any settled ingredients.
Freezing
While freezing a creamy soup like this isn’t usually recommended due to possible texture changes, you can freeze the gazpacho in ice cube trays for use in smoothies or as flavor boosters in other dishes. If you want to freeze the whole soup, expect some separation and give it a good whisk after thawing.
Reheating
This dish is best enjoyed cold, so reheating is generally not advised. If you prefer it less chilled, let it sit at room temperature for 10-15 minutes before serving. This gentle warming opens up the flavors without losing the refreshing qualities that make Cucumber Gazpacho Recipe so special.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but English cucumbers are preferred because they have fewer seeds and a thinner skin, making the soup smoother and less bitter.
Is Greek yogurt necessary in this recipe?
Greek yogurt adds creaminess and tang that balances the fresh cucumber flavors, but you can substitute with plain yogurt or a dairy-free alternative if you prefer.
Can I make the soup spicier?
Absolutely! Adding a small pinch of cayenne pepper or a few drops of hot sauce into the blender will give your gazpacho a nice kick without overpowering the delicate flavors.
How long can I keep the gazpacho in the fridge?
It stays fresh for up to three days if stored in an airtight container and kept chilled. Beyond that, the flavors and texture may degrade.
Can I prepare this recipe without a blender?
A blender is best for achieving the smooth, creamy texture of the Cucumber Gazpacho Recipe. If you don’t have one, you can finely chop all ingredients and whisk them together, but the soup will be chunkier.
Final Thoughts
This Cucumber Gazpacho Recipe is a brilliant way to celebrate fresh, simple ingredients with minimal fuss but maximum flavor. It’s a comforting yet light dish that feels like sunshine in a bowl, perfect for warm days or anytime you want something refreshing. I encourage you to try it out—you might just find your new go-to summer soup that you’ll want to share with everyone you know!
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Cucumber Gazpacho Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This refreshing Cucumber Gazpacho recipe offers a creamy, chilled soup perfect for hot days. Combining the coolness of English cucumbers, fresh dill, Greek yogurt, and a zesty hint of lemon and red wine vinegar, this no-cook soup is quick to prepare and packed with bright, clean flavors. It’s an easy and healthy appetizer or light meal that highlights fresh ingredients with minimal effort.
Ingredients
Soup Ingredients
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
- 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 the Ingredients: Slice the English cucumbers and scallions thinly. Roughly chop the fresh dill. Measure out the Greek yogurt, extra-virgin olive oil, fresh lemon juice, and red wine vinegar. Having all ingredients ready makes blending easier and faster.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons olive oil, lemon juice, red wine vinegar, and dill into a blender. Blend on high until the mixture is completely smooth and creamy. Season with salt and pepper to taste, blending briefly again to incorporate.
- Chill the Gazpacho: Transfer the blended soup into a covered container and refrigerate for at least 2 to 3 hours. Chilling allows the flavors to meld and the soup to thicken slightly, resulting in a more cohesive taste and texture.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed with more salt, pepper, or lemon juice. Ladle the gazpacho into serving bowls and garnish with extra thinly sliced scallions, a drizzle of extra-virgin olive oil, and optionally diced cucumber pieces for added crunch and freshness.
Notes
- This no-cook soup is best served well chilled for an ultra-refreshing experience.
- For a thinner consistency, you can add a splash of cold water or ice cubes when blending.
- Use Greek yogurt for creaminess and protein; substitute with a plant-based yogurt to make it vegan.
- Adjust the lemon juice and vinegar amounts to balance acidity to your taste.
- Extra diced cucumber on top adds a nice texture contrast.
