If you are searching for a refreshing and vibrant dish to brighten up your meal times, this Cucumber Gazpacho Recipe is an absolute game-changer. Imagine a silky smooth blend of crisp English cucumbers, tangy Greek yogurt, and the fresh herbaceous notes of dill, all combined to create a cool, creamy soup that delights your senses. Perfect for warm days or whenever you crave something light yet satisfying, this recipe is an effortlessly elegant way to enjoy the garden’s best flavors in a bowl.
Ingredients You’ll Need
Keeping this Cucumber Gazpacho Recipe simple is part of its charm. Each ingredient plays a vital role, whether lending creaminess, tang, or that unmistakable brightness that makes the soup so refreshing.
- English cucumbers (4 medium): These cucumbers are ideal because of their mild flavor and minimal seeds, contributing a crisp, watery freshness.
- Fresh dill (1/4 cup): Offers an aromatic, slightly citrusy herb note that elevates the soup’s complexity.
- Scallions (2, thinly sliced plus more for garnish): Bring a subtle onion sharpness without overpowering, balancing the chill of the cucumber.
- Greek yogurt (1 cup): Adds luscious creaminess and a gentle tang that makes the soup irresistibly smooth.
- Extra-virgin olive oil (3 tablespoons plus extra for drizzling): Provides a fruity richness and silky finish to the soup.
- Fresh lemon juice (2 tablespoons plus extra to taste): Brightens the dish and adds layers of zesty freshness.
- Red wine vinegar (1 tablespoon): Boosts the acidity for a perfectly balanced flavor profile.
- Salt and pepper (to taste): Essential for enhancing every ingredient and harmonizing the overall flavor.
How to Make Cucumber Gazpacho Recipe
Step 1: Prepare the Ingredients
Start by slicing those vibrant English cucumbers and scallions to ensure easy blending later. Roughly chop the fresh dill—this little herb packs a powerful punch. Measure out the creamy Greek yogurt, fruity olive oil, tangy lemon juice, and sharp red wine vinegar so everything is within reach.
Step 2: Blend the Soup
In your blender, combine the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill. Blend to a luxuriously smooth and creamy texture. The magic happens here as the ingredients meld into a refreshing, velvety base. Don’t forget to season the soup with salt and pepper to coax out all the flavors perfectly.
Step 3: Chill the Gazpacho
Transfer your blended cucumber gazpacho into a container and cover it tightly. Refrigerate for at least 2 to 3 hours to let the flavors mingle and the soup thicken slightly. Chilling is crucial; it transforms the dish into that revitalizing cool treat you’ll want on repeat during warm days.
Step 4: Adjust and Garnish
After chilling, give your gazpacho a taste test—now’s the time to add extra salt, pepper, or lemon juice if it needs a brighter kick. When ready, ladle the soup into bowls and add final garnishes like additional sliced scallions and a drizzle of olive oil. For a delightful crunch, diced cucumber makes a wonderful topping as well.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Garnishes are your chance to add color, texture, and complexity. Fresh scallions give a mild crunch and a pop of green, while a drizzle of high-quality olive oil adds richness and a glossy finish. For extra texture, small diced cucumbers or even a few sprigs of dill can be sprinkled on top to ramp up the fresh garden feel.
Side Dishes
This cucumber gazpacho pairs beautifully with light, summery sides like crusty artisan bread or crisp pita chips. For a heartier option, try serving it alongside grilled shrimp or a fresh citrus salad to complement the cool, creamy soup with contrasting textures and flavors.
Creative Ways to Present
For a fun twist, serve the Cucumber Gazpacho Recipe in small chilled glasses as a stylish appetizer at gatherings. You can also freeze it in ice cube trays and pop the cubes into sparkling water for a bubbly cucumber refresher. Layered with a splash of beet juice or carrot puree, it becomes a visually stunning vibrancy showcase for your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover cucumber gazpacho in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and each bite remains just as lively and fresh as when first made.
Freezing
While freezing is possible, the texture from the yogurt may change slightly upon thawing. If you do freeze it, make sure to stir well after thawing to remix any separation before serving.
Reheating
This soup is best enjoyed cold and should not be reheated. If you crave warmth, however, try sipping it at room temperature or simply enjoy it chilled for the full refreshing effect.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers will work fine, but you might want to peel them and remove seeds if they are large or bitter to keep the soup smooth and mild.
Is it possible to make this recipe vegan?
Yes, swap out the Greek yogurt for a plant-based alternative like coconut or almond yogurt to keep the creaminess while making the gazpacho vegan-friendly.
How long should I chill the gazpacho before serving?
Chilling for at least 2 to 3 hours is ideal to let the flavors combine and the soup develop its perfect texture and refreshing chill.
Can I add other herbs or spices to the gazpacho?
Definitely! Fresh mint or basil can add a unique twist, and a hint of ground cumin can provide subtle warmth. Just be mindful not to overpower the delicate cucumber and dill flavors.
What toppings work best with cucumber gazpacho?
Sliced scallions, diced cucumber, fresh dill sprigs, and a drizzle of extra-virgin olive oil are classic choices, but you can also experiment with toasted seeds or a pinch of smoked paprika for added interest.
Final Thoughts
This Cucumber Gazpacho Recipe is one of those dishes that feels like a little burst of sunshine in a bowl. Its vibrant freshness, creamy texture, and simple ingredients make it a must-try for anyone who loves dishes that are both healthy and delicious. I can’t wait for you to make it your new favorite way to enjoy cucumbers all year round!
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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: Vegetarian
Description
This refreshing Cucumber Gazpacho recipe combines crisp English cucumbers with creamy Greek yogurt and fresh dill for a chilled, vibrant soup perfect for warm days. Blended smooth and seasoned with lemon juice, olive oil, and red wine vinegar, it offers a light, tangy flavor that’s both healthy and delicious.
Ingredients
Vegetables
- 4 medium English cucumbers, sliced
- 2 scallions, thinly sliced (plus more for garnish)
- 1/4 cup fresh dill, roughly chopped
Dressing & Seasonings
- 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 thinly. Roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar so everything is ready to blend.
- Blend the Soup: In a blender, combine the sliced cucumbers, Greek yogurt, 3 tablespoons of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and chopped dill. Blend the mixture until it is completely smooth and creamy. Taste and season with salt and pepper according to preference.
- Chill the Gazpacho: Transfer the blended cucumber soup into an airtight container. Cover and refrigerate for at least 2-3 hours, allowing the flavors to meld together and the texture to thicken slightly for a refreshing chilled soup.
- Adjust and Garnish: After chilling, taste the gazpacho once more and adjust seasoning by adding more salt, pepper, or lemon juice if desired. Ladle the soup into serving bowls and garnish each with additional sliced scallions and a drizzle of extra-virgin olive oil. Optionally, add diced cucumber for an extra crunch.
Notes
- Use English cucumbers for a less bitter, seedless cucumber ideal for blending.
- Chilling the soup enhances the flavors and thickens the texture.
- Adjust the lemon juice and olive oil based on your taste preference for acidity and richness.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- This soup can be stored refrigerated for up to 2 days; stir well before serving.
