If you are looking for a refreshingly vibrant dish that captures the essence of summer with every spoonful, this Cucumber Gazpacho Recipe is your new best friend. Bright, creamy, and packed with fresh flavors, it’s a chilled soup that’s incredibly easy to make but hard to forget. Thanks to the crisp cucumbers and the cooling touch of Greek yogurt, this gazpacho is both light and satisfying—perfect for hot days or as a sophisticated starter when you’re entertaining. The harmony of dill, scallions, lemon, and olive oil makes it a delightful fusion of taste and texture that will have you reaching for seconds without hesitation.
Ingredients You’ll Need
Simple ingredients come together to create this delicious cucumber gazpacho, making each component crucial for capturing the perfect balance of freshness, creaminess, and zing. Every item adds a unique layer that enhances the overall flavor and keeps the dish looking as vibrant as it tastes.
- 4 medium English cucumbers: Their firm texture and mild flavor form the refreshing base of the gazpacho.
- 1/4 cup fresh dill: Adds a fragrant herbal note that brightens up the entire soup.
- 2 scallions, thinly sliced: Provide a subtle onion-like crunch that’s both mild and aromatic.
- 1 cup Greek yogurt: Gives creaminess and a slight tang without overpowering the fresh ingredients.
- 3 tablespoons extra-virgin olive oil: Incorporates richness and smoothness, plus a fruity depth.
- 2 tablespoons fresh lemon juice: Brings a zesty brightness that elevates the cucumber’s flavor beautifully.
- 1 tablespoon red wine vinegar: Injects a balanced acidity that rounds out the soup’s profile perfectly.
- Salt and pepper, to taste: Essential for seasoning and enhancing the natural flavors of the ingredients.
How to Make Cucumber Gazpacho Recipe
Step 1: Prepare the Ingredients
Start by washing and slicing your English cucumbers into manageable pieces, perfect for blending. Thinly slice the scallions and roughly chop the fresh dill to release their aromas. Having everything prepped makes the next steps effortless and keeps your workflow smooth.
Step 2: Blend the Soup
Gather your cucumber slices, Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill. Pop them all into a blender and pulse until the mixture is silky smooth and creamy. This step is where all the flavors meld beautifully, and you’ll notice the soup’s vibrant green color coming to life. Don’t forget to season with salt and pepper gradually, tasting as you go to get it just right.
Step 3: Chill the Gazpacho
Once blended, transfer the soup to a container, cover it, and place it in the refrigerator for at least 2 to 3 hours. Chilling is key here—it allows the flavors to develop fully and gives the gazpacho a pleasant, refreshing chill that makes it so irresistible. The texture also thickens slightly, creating an inviting consistency.
Step 4: Adjust and Garnish
After it’s chilled to perfection, give it a quick taste and adjust seasoning with extra salt, pepper, or lemon juice if necessary. Then, ladle the gazpacho into bowls and garnish with extra sliced scallions and a drizzle of good-quality extra-virgin olive oil. If you love texture contrasts, adding a little diced cucumber on top provides a lovely crunch that complements the creamy soup beautifully.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Simple garnishes elevate this cucumber gazpacho to something truly special. Freshly sliced scallions give a mild sharpness and a pop of color, while a drizzle of olive oil adds shine and richness. For added texture and visual appeal, diced fresh cucumber or a sprig of dill make the presentation as stunning as the flavor.
Side Dishes
This dish pairs wonderfully with light Mediterranean-inspired sides, such as crusty bread, marinated olives, or a crisp salad. The creamy, chilled soup contrasts nicely with crunchy textures and can act as a refreshing palette cleanser between heartier bites.
Creative Ways to Present
Serving this cucumber gazpacho in chilled glass jars or elegant bowls instantly impresses guests by highlighting its lush green color. You might even try serving it as a shot in small glasses for a fun appetizer at parties. Swirling in a bit of pesto or topping with edible flowers can add an artistic and gourmet flair that reflects how versatile this recipe really is.
Make Ahead and Storage
Storing Leftovers
Leftover cucumber gazpacho keeps very well in the refrigerator, stored in an airtight container for up to 3 days. Keeping it chilled ensures the flavors stay fresh and vibrant, and you can always give it a quick stir or a splash of lemon juice before serving again.
Freezing
This gazpacho doesn’t freeze as well due to the yogurt’s texture, which can change after thawing. For the best experience, it’s recommended to enjoy it fresh or refrigerated rather than frozen.
Reheating
This recipe is designed to be served cold, so reheating is generally not recommended. If you prefer a warmer version, gently bring it to room temperature rather than heating it, which helps maintain the fresh flavors without curdling the yogurt.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work fine, but English cucumbers have fewer seeds and a thinner skin, which lends a smoother texture and milder flavor to the gazpacho.
Is Greek yogurt essential in this recipe?
Greek yogurt adds creaminess and a subtle tang, completing the texture and flavor profile. If you need a dairy-free option, try using a plant-based yogurt with similar thickness for the best results.
Can I make this gazpacho spicier?
Definitely! Add a pinch of cayenne pepper, a bit of fresh jalapeño, or a dash of hot sauce during blending to introduce some heat without overwhelming the fresh cucumber taste.
How long should I chill the gazpacho before serving?
Chilling for at least 2 to 3 hours is ideal. This resting time allows the flavors to deepen and the soup to achieve that perfect coolness and thickness.
Can I prepare this recipe in advance for a party?
Yes, the Cucumber Gazpacho Recipe is perfect for preparing a day ahead. Just keep it chilled, give it a quick stir before serving, and add fresh garnishes at the last minute to keep everything bright and beautiful.
Final Thoughts
Making this Cucumber Gazpacho Recipe is like inviting a breath of fresh air into your kitchen. It’s so wonderfully simple and satisfying, with flavors that sing of sunshine and summer days. Whether you’re looking for an elegant starter, a light lunch, or a cool treat on a warm afternoon, this recipe will not disappoint. Give it a try—you might just find it becoming one of your all-time favorite chilled soups!
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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 recipe features creamy Greek yogurt blended with crisp cucumbers, fresh dill, scallions, and a hint of lemon and red wine vinegar. Perfectly chilled to meld flavors, this light and cool soup is an ideal starter or light meal for warm days, delivering vibrant taste with a healthy balance of ingredients.
Ingredients
Main 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 tbsp extra-virgin olive oil, plus extra for drizzling
- 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 have everything ready for blending.
- Blend the Soup: Add the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and fresh dill into a blender. Blend until completely smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Chill the Gazpacho: Transfer the blended soup into a covered container and refrigerate for at least 2-3 hours. This chilling step allows the flavors to meld beautifully and the soup to thicken slightly for a better texture.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed with additional salt, pepper, or lemon juice. Ladle into individual serving bowls, and garnish with extra sliced scallions, a drizzle of extra-virgin olive oil, and optionally some diced cucumber for a fresh crunch.
Notes
- For best flavor, use English cucumbers as they have a milder taste and thinner skin.
- The soup thickens slightly as it chills; if too thick, thin with a little cold water or more lemon juice before serving.
- Garnishing with extra scallions and diced cucumber adds pleasing texture contrast.
- This gazpacho is best served cold and consumed within 2 days for maximum freshness.
- You can substitute Greek yogurt with a dairy-free alternative to make it vegan, though the texture and flavor will vary slightly.
