Cucumber Gazpacho Recipe

Bright, green, and refreshingly cool, Cucumber Gazpacho is the summer soup you never knew you needed. Imagine a silky blend of crisp cucumbers, tangy Greek yogurt, fresh dill, and a splash of lemon — each spoonful is a celebration of Mediterranean flavors that will awaken your taste buds and chill you out on even the hottest of days. This recipe delivers luscious results in almost no time, and it’s the perfect dish to prepare ahead for an effortless, elegant appetizer or light meal.

Ingredients You’ll Need

The magic of Cucumber Gazpacho lies in its simplicity — every ingredient pulls its weight to create a vibrant yet delicate flavor profile. Fresh vegetables, creamy yogurt, and zesty accents all come together to form a soup that’s much greater than the sum of its parts. Trust me, there’s nothing to complicate or mask here — just pure, wholesome goodness in every drop!

• English cucumbers: Their sweet, mild flavor and tender skins make them perfect for a no-peel, smooth soup base.
• Greek yogurt: Adds creaminess and body, giving Cucumber Gazpacho its signature luxurious texture.
• Extra-virgin olive oil: Brings richness and a lovely Mediterranean note; don’t skip the drizzle for serving!
• Fresh lemon juice: Brightens up the flavors and highlights the freshness of the cucumbers.
• Red wine vinegar: Just a splash is all you need to add tang and balance out the earthiness.
• Fresh dill: The secret herb — it infuses the soup with a garden-like aroma that screams summer.
• Scallions: Their mild onion flavor makes the perfect garnish, adding crunch and zip.
• Salt and pepper: Essential for seasoning and bringing all the flavors into harmony.

How to Make Cucumber Gazpacho

Step 1: Prep the Vegetables

Begin by washing and slicing the cucumbers. No need to peel English cucumbers, which saves time and delivers that gorgeous, vibrant green color. Chop the scallions and fresh dill as well, and you’ll already be halfway to your Cucumber Gazpacho!

Step 2: Blend Until Smooth

In your blender, combine the sliced cucumbers, Greek yogurt, extra-virgin olive oil, fresh lemon juice, red wine vinegar, and fresh dill. Blend everything together until your mixture is completely smooth and creamy. Give it a quick taste and add a pinch of salt and a few cracks of black pepper — then pulse again to incorporate.

Step 3: Chill Thoroughly

Pour the soup into a container and pop it into the fridge. Cucumber Gazpacho absolutely shines when fully chilled, so be patient and let it cool for at least 2-3 hours. Those flavors will meld into something truly magical, and the texture will thicken slightly for an even silkier mouthfeel.

Step 4: Final Taste and Serve

Once the soup is icy cold, give it another taste. Adjust with more salt, pepper, or a little extra lemon juice if you crave more brightness. To serve, ladle the gazpacho into bowls, top with sliced scallions and a drizzle of olive oil, and, if you’re feeling fancy, a little more chopped cucumber or fresh dill for garnish.

How to Serve Cucumber Gazpacho

Garnishes

The right garnish can elevate your Cucumber Gazpacho from simple to sensational. I absolutely love topping mine with thinly sliced scallions, a generous drizzle of extra-virgin olive oil, and a sprinkle of fresh dill. If you want texture, add finely diced cucumber or even a few crunchy croutons for contrast.

Side Dishes

Pair your chilly bowl of Cucumber Gazpacho with a rustic hunk of crusty bread, or serve it alongside a fresh Mediterranean salad for a light lunch. It’s also sensational with grilled shrimp skewers or an herby frittata on the side for a more substantial meal.

Creative Ways to Present

For parties or gatherings, try pouring Cucumber Gazpacho into chilled shot glasses for a fun, bite-sized appetizer. Or, serve it in clear cups so your guests can admire the gorgeous green color before digging in — it’s as Instagrammable as it is delicious!

Make Ahead and Storage

Storing Leftovers

If you have leftover Cucumber Gazpacho, simply cover and store it in the refrigerator for up to three days. The flavors may even deepen and mellow with time. Just give it a good stir before serving, as natural separation can occur.

Freezing

While it’s possible to freeze Cucumber Gazpacho, keep in mind that the texture may change due to the yogurt. If you do freeze it, use an airtight container and enjoy within a month for the best taste. Thaw in the fridge overnight before serving.

Reheating

No need to reheat – this soup is best served well-chilled! If it’s been in the fridge (or has just thawed from the freezer), give it a good whisk or blitz in the blender to restore its creamy texture before ladling into bowls.

FAQs

Can I make Cucumber Gazpacho without dairy?

Absolutely! You can substitute Greek yogurt with a non-dairy yogurt or even a splash of coconut milk for a vegan twist. The texture will be slightly different, but still delicious and refreshing.

How do I prevent my gazpacho from tasting watery?

The key is to use English cucumbers and blend thoroughly. If you find your Cucumber Gazpacho too thin, try adding an extra spoonful of Greek yogurt or let it chill longer to thicken. Always taste before serving!

Can I add other vegetables or herbs?

Definitely! Parsley, mint, or even a handful of spinach add new dimensions. A touch of garlic or jalapeño can offer a kick, making the Cucumber Gazpacho entirely your own.

Is this soup good for meal prep?

It’s perfect for meal prep because it actually gets better after a day in the fridge. Make a batch ahead of time and enjoy a cold, healthy lunch or snack all week long.

What if I don’t have a blender?

A food processor works nearly as well, or you can even use an immersion blender for a slightly chunkier, rustic feel. The goal is a smooth and well-blended Cucumber Gazpacho, so whatever tool you have, give it a whirl!

Final Thoughts

If you’ve never made Cucumber Gazpacho before, you’re in for an absolute treat. It’s cool, creamy, and loaded with fresh flavor, making it the perfect summer staple. Gather those fresh ingredients and whip up a batch — your taste buds (and your friends) will thank you!

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