Cucumber Gazpacho Recipe

Pull out your blender, grab a bunch of crisp cucumbers, and get ready to fall in love with Cucumber Gazpacho! This dish is everything you want in a summer soup: icy-cool, lusciously creamy, and vibrant with herbal and citrusy notes. Whether you’re seeking a lighter lunch or an elegant appetizer for your next gathering, it’s the kind of recipe that’s as easy to make as it is to eat (and trust me—you’ll want seconds!). Cucumber Gazpacho isn’t just refreshing; it’s a Mediterranean classic made for warm days and lively conversation.

Ingredients You’ll Need

The best Cucumber Gazpacho starts with a handful of simple, fresh ingredients that each play an essential role in flavor, texture, and color. Don’t skip the fresh herbs and tangy yogurt—these are the secret to that signature creamy zing!

• English cucumbers: These are mild, nearly seedless, and provide that juicy, cooling base you’ll taste in every spoonful.
• Greek yogurt: Gives the gazpacho a luxurious, creamy consistency with just the right amount of tang.
• Extra-virgin olive oil: Adds richness and body, and a drizzle on top creates a beautiful, silky finish.
• Fresh lemon juice: Brightens the soup and enhances all the fresh, green flavors.
• Red wine vinegar: Contributes just the right punchy acidity to balance the creaminess.
• Fresh dill: The must-have herb—its subtle anise notes elevate every bite.
• Scallions: Thinly sliced, for gentle oniony sharpness and the perfect garnish.
• Salt and pepper: Essential for bringing all the flavors together; adjust to your taste.

How to Make Cucumber Gazpacho

Step 1: Prep the Ingredients

Start by slicing your cucumbers (no need to peel them if they’re English cucumbers), roughly chopping the dill, and slicing the scallions for garnish. Freshness is key here—use herbs that are perky and bright, and favor crisp cucumbers for the very best soup base.

Step 2: Blend It All Together

In your blender, combine the sliced cucumbers, Greek yogurt, extra-virgin olive oil, lemon juice, red wine vinegar, and fresh dill. Blend until you achieve a smooth, creamy consistency. If your blender struggles, feel free to add a splash of cold water to get things moving. Scrape down the sides if needed, and don’t be shy about blending until it’s luxuriously silky.

Step 3: Season to Perfection

Pause and taste your mixture. Add a good pinch of salt and a few grinds of black pepper, then give it another blend. Tasting now ensures that every spoonful will pop with flavor, but remember, chilling will mellow the flavors, so don’t sweat if it seems strong at this stage.

Step 4: Chill the Soup

Pour your Cucumber Gazpacho into a container and cover. Refrigerate for at least 2 to 3 hours, though longer is even better. Cold is non-negotiable—the flavors meld and the texture becomes even creamier as the soup chills.

Step 5: Final Seasoning and Serve

Once thoroughly chilled, taste the gazpacho again. If needed, add extra salt, pepper, or a squeeze more lemon juice to sharpen the flavors. Pour the soup into bowls or small glasses, garnishing generously with sliced scallions, a drizzle of olive oil, and, if you like, a sprinkle of extra chopped cucumber for some crunch.

How to Serve Cucumber Gazpacho

Garnishes

When serving Cucumber Gazpacho, a little flourish goes a long way. Top each bowl with thinly sliced scallions, fresh dill fronds, a swirl of extra-virgin olive oil, and a touch of cracked black pepper. You can add a few tiny cucumber dice for extra color and texture—presentation matters!

Side Dishes

This soup is the ultimate starter for any summer meal. Pair it with warm, crusty bread, a light salad, or even grilled shrimp skewers. If you’re feeling extra Mediterranean, arrange a platter of olives, feta cheese, and roasted red peppers alongside for a true feast.

Creative Ways to Present

Cucumber Gazpacho shines as a sophisticated appetizer when served in shot glasses or mini bowls at a party. It also doubles as a refreshing amuse-bouche for dinner guests. For an artistic touch, swirl in a little beet purée or Greek yogurt before serving—guaranteed to wow at first glance!

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Gazpacho should be stored in an airtight container in your refrigerator. It keeps beautifully for up to three days, and the flavors tend to deepen over time. Stir well before serving, as some natural separation may occur.

Freezing

While Cucumber Gazpacho is best enjoyed fresh, you can freeze it if needed. Pour the soup into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge and blend briefly to reincorporate, though the texture may be slightly less silky after freezing.

Reheating

No reheating required here—Cucumber Gazpacho is meant to be served chilled. If it’s been frozen or stored for a couple of days, simply whisk or blend again to restore its creamy texture before enjoying.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Absolutely! Just peel and seed standard cucumbers to avoid bitterness and excess water content. English cucumbers are preferred for their sweet, crisp texture and minimal seeds, but any variety can work.

Can I make Cucumber Gazpacho dairy-free?

You sure can! Swap the Greek yogurt for a dairy-free yogurt of your choice, such as coconut or almond yogurt. The soup will still be creamy and delicious—a win for everyone at the table.

How long does Cucumber Gazpacho keep in the fridge?

Cucumber Gazpacho keeps well in the fridge for up to three days. Just give it a stir before serving to recombine any separated liquids and check the seasoning—sometimes the flavors mellow as it sits.

What if I don’t have fresh dill?

No fresh dill? No problem! You can use other herbs like basil, mint, or parsley for a different but equally vibrant flavor profile. Each herb brings its own personality to the soup, so feel free to experiment.

Is there a way to make Cucumber Gazpacho spicier?

Absolutely—add half a jalapeño or a pinch of crushed red pepper to the blender along with the other ingredients. This will introduce a gentle heat that pairs beautifully with the cool, creamy base.

Final Thoughts

If you’re looking for a dish that’s breezy, light, and packed with summery flavor, you have to give Cucumber Gazpacho a try. It’s a refreshing escape in a bowl, perfect for sharing at picnics or sipping solo on a lazy afternoon. Enjoy the process and, most of all, enjoy every cool, creamy bite!

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