Cucumber Gazpacho Recipe

When summer hits its peak and you’re craving a dish that is light, cool, and refreshing, nothing satisfies quite like Cucumber Gazpacho. This chilled Mediterranean twist on classic gazpacho is all about celebrating the pure, crisp flavors of cucumber, creamy Greek yogurt, and a lively pop of fresh herbs. Quick to prepare—and even more perfect after a stint in the fridge—this soup is my go-to when I want something that tastes elegant, nourishing, and oh-so easy. Whether you’re planning a backyard lunch or need an effortless starter, Cucumber Gazpacho is a surefire way to impress while keeping things simple.

Ingredients You’ll Need

The beauty of Cucumber Gazpacho is in how effortlessly a few key ingredients can come together to create something extraordinary. Each component brings its own flair, whether it’s adding a creamy finish, a tangy kick, or that vibrant, garden-fresh note essential for a perfect chilled soup. Here’s what you’ll need, along with a quick tip for every star ingredient:

• English cucumbers: Their tender skin and minimal seeds make them perfect for a smooth, mellow base without bitterness.
• Greek yogurt: Adds luscious creaminess and a hint of tang, balancing the freshness of the cucumbers.
• Extra-virgin olive oil: Use the good stuff here—a peppery EVOO gives the soup body and irresistible depth.
• Fresh lemon juice: Provides bright acidity that brings all the flavors into sunny harmony.
• Red wine vinegar: A splash wakes up the whole dish with its bold, zesty punch.
• Fresh dill: Infuses gorgeous herbal aroma; use the tender fronds for flavor and garnish.
• Scallions: Thinly sliced, they offer a gentle oniony bite and beautiful color sprinkled on top.
• Salt and pepper: Essential seasonings—taste and adjust to achieve that perfect savory-sour balance.

How to Make Cucumber Gazpacho

Step 1: Prep Your Ingredients

Give your English cucumbers a good rinse and slice them into chunks—no need to peel them, as their skins are tender and add extra flavor. Grab the rest of your ingredients and measure them out so everything is ready for blending. This little bit of prep makes the whole process even smoother.

Step 2: Blend Until Smooth and Creamy

In the bowl of a blender, combine the sliced cucumbers, Greek yogurt, extra-virgin olive oil, lemon juice, red wine vinegar, and fresh dill. Blend on high until you have a velvety, creamy soup with no visible cucumber bits. Make sure to stop and scrape down the sides if needed for an ultra-smooth finish.

Step 3: Season to Taste

After blending, season your Cucumber Gazpacho generously with salt and pepper. Give it a quick taste—you want the flavors to pop but not overwhelm. A little extra salt can boost the freshness, while a twist more lemon juice can lift the whole batch if your cucumbers are sweeter than usual.

Step 4: Chill Completely

Transfer your freshly made gazpacho to a covered container and let it chill in the refrigerator for 2–3 hours. This not only cools it down to the perfect temperature but also lets the flavors meld and deepen, creating a truly refreshing soup that’s worth the wait.

Step 5: Serve and Garnish

Once fully chilled, taste your Cucumber Gazpacho again—this is your moment to add another splash of lemon juice, or pinch of salt, if needed. Pour into bowls, top with a drizzle of olive oil, a scattering of thinly sliced scallions, and (if you like) a handful of finely chopped cucumber or extra dill. It’s ready to wow!

How to Serve Cucumber Gazpacho

Garnishes

The right garnish transforms Cucumber Gazpacho from simple soup to showstopper. Drizzle a little more olive oil for luxury, add a sprinkle of fresh dill, and finish with sliced scallions or diced cucumber for a pretty crunch. A few edible flowers or toasted seeds are also beautiful ways to make your gazpacho worthy of a special occasion.

Side Dishes

Cucumber Gazpacho shines when served alongside crisp crostini, warm pita bread, or a platter of vibrant Mediterranean salads. I love pairing it with briny olives, stuffed grape leaves, or even a simple tomato bruschetta. It’s also a fabulous starter before grilled fish or chicken for a relaxed summer meal.

Creative Ways to Present

Think outside the bowl! Serve Cucumber Gazpacho in elegant shot glasses as a party appetizer, or pour into small jars for a picnic-friendly soup. Chill it in hollowed-out cucumbers or avocados for an Instagram-ready update. However you serve it, this chilled soup always feels like an occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cucumber Gazpacho in an airtight container in the fridge. It keeps beautifully for up to three days, and often tastes even better the next day as the flavors continue to mingle and mellow.

Freezing

While many chilled soups freeze well, the yogurt base in this Cucumber Gazpacho doesn’t always thaw smoothly. If you must freeze, do so in a tightly sealed container, and be prepared for a possible texture change. Stirring in a splash of fresh yogurt after thawing can help restore creaminess.

Reheating

This soup is best served cold, so reheating isn’t necessary! If your Cucumber Gazpacho is too chilly from the fridge, let it sit at room temperature for about ten minutes to soften and bring out its full flavor profile before serving.

FAQs

Can I use regular cucumbers instead of English cucumbers?

You can, but you may want to peel and seed them first to avoid bitterness and extra crunch. English cucumbers are preferred for their thin skin and mild flavor, but standard cucumbers work in a pinch.

Is there a vegan version of this Cucumber Gazpacho?

Absolutely! Replace Greek yogurt with a plant-based yogurt (like plain coconut or almond yogurt) to create a dairy-free and vegan-friendly version that’s still ultra-creamy and delicious.

Can I add other herbs or vegetables?

Definitely—fresh mint, parsley, or even a small handful of basil can add unique flavors. You might also blend in a few raw spinach leaves or half a green bell pepper for added greenness and complexity.

Can I make this without a blender?

A high-speed blender gives the smoothest texture, but a food processor works too for a slightly chunkier finish. In a pinch, you can finely chop everything and whisk vigorously, but expect a more rustic soup.

What if my Cucumber Gazpacho is too thick or thin?

If it’s too thick, simply stir in cold water or a splash of more yogurt to loosen it up. If too thin, blend in extra cucumber or yogurt until you reach your desired consistency.

Final Thoughts

Fresh, vibrant, and bursting with flavor, Cucumber Gazpacho is the summer soup you’ll return to again and again. Give it a try—you’ll love how effortless and elegant it feels, perfect for savoring at any sun-drenched table.

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