There is something truly magical about a chilled soup on a warm day, and this Cucumber Gazpacho Recipe perfectly captures that refreshing, vibrant spirit. Bursting with bright green freshness, creamy textures, and a harmonious blend of herbs and tangy notes, this soup is a celebration of simplicity and wholesome flavors. Whether you’re looking to cool down from the heat or serve a delightful appetizer to impress guests, this cucumber gazpacho will become one of your go-to dishes that feels like a cool breeze in a bowl.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in creating the flavor, texture, and color that make this cucumber gazpacho so irresistible. From crisp vegetables to fragrant herbs and a touch of creamy yogurt, every element contributes to the harmonious balance of taste.
- 4 large cucumbers peeled and chopped: The star of the dish, providing refreshing crispness and a clean, cool base.
- 1 green bell pepper chopped: Adds a subtle sweetness and slight crunch to enhance the texture.
- 2 green onions chopped: Bring a mild, fresh bite that lifts the overall flavor profile.
- 2 cloves garlic minced: For a gentle savory depth without overpowering the soup.
- 1/2 cup fresh parsley or cilantro: Brightens the gazpacho with herbal freshness and color.
- 1/4 cup fresh dill: Adds a delicate, slightly tangy herbal note to complement cucumber beautifully.
- 1/4 cup olive oil: Gives the gazpacho a luscious mouthfeel and ties the flavors together.
- 2 tablespoons white wine vinegar: Introduces acidity to balance the creaminess and veggies.
- 1 tablespoon lemon juice: A zesty spark that perks up the whole soup.
- 1/2 teaspoon salt: Enhances and harmonizes all of the natural flavors.
- 1/4 teaspoon black pepper: Provides just a whisper of warmth and complexity.
- 1/2 cup plain Greek yogurt or vegan yogurt (optional): For added creaminess and a subtle tang, making the soup luxuriously smooth.
- 1/2 cup cold water or vegetable broth: Helps adjust the consistency to your preferred thickness and adds flavor depth.
- Diced cucumber, herbs, and olive oil for garnish: These finishing touches add texture, freshness, and a polished look.
How to Make Cucumber Gazpacho Recipe
Step 1: Prep and Blend the Fresh Ingredients
Begin by combining the chopped cucumbers, green bell pepper, green onions, garlic, fresh parsley or cilantro, and dill into a blender or food processor. These fresh ingredients lay the foundation for the bright and crisp flavors that define this cucumber gazpacho recipe.
Step 2: Add the Liquids and Seasoning
Next, pour in the olive oil, white wine vinegar, lemon juice, and cold water or vegetable broth. Season with salt and black pepper, then add the Greek or vegan yogurt if you choose to use it. Blending these together until completely smooth ensures a creamy, luscious texture that coats your palate perfectly.
Step 3: Adjust and Chill
Once blended, taste your gazpacho and adjust the seasoning if needed—sometimes a little more salt or lemon juice makes all the difference. If the soup feels too thick, add a splash more water or broth to reach your desired consistency. Transfer it to a large bowl, cover, and let it chill in the refrigerator for at least one hour. This chilling time allows the flavors to truly meld and intensify, making the soup even more delicious.
Step 4: Serve with Garnishes
Before serving, stir the gazpacho well and prepare your garnishes. A sprinkle of diced cucumber and a drizzle of olive oil over each bowl brings texture and a burst of freshness that make every spoonful delightful.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Garnishing is where you can get creative and add your personal touch! Fresh diced cucumber adds a wonderful crunch contrast, while a sprinkle of chopped fresh herbs like dill, parsley, or cilantro injects vibrant color and fragrance. A gentle drizzle of high-quality olive oil lends richness and a glossy finish that makes each bowl irresistible.
Side Dishes
Because this cucumber gazpacho is light and refreshing, it pairs beautifully with simple, fresh sides. Think crusty bread or garlic toast to dip, a crisp summer salad, or even grilled seafood for a Mediterranean-inspired feast. These pairings complement without overpowering the delicate flavors of the gazpacho.
Creative Ways to Present
For a stunning presentation, serve the gazpacho in chilled glass jars or elegant soup cups. You can also top it with edible flowers or a few drops of chili oil for a pop of color and an exciting flavor twist. If entertaining, consider serving it as a shooter or in small appetizer bowls for a sophisticated touch.
Make Ahead and Storage
Storing Leftovers
This cucumber gazpacho recipe stores beautifully in the refrigerator. Keep leftovers in an airtight container for up to 2 days to maintain the freshness and flavors. Give it a good stir before serving, as some separation might occur.
Freezing
Freezing is not recommended for this gazpacho since the fresh vegetables and yogurt don’t thaw well, which can alter the texture and flavor. Fresh is best to enjoy the crisp and vibrant qualities this dish is known for.
Reheating
This soup is meant to be served cold, so reheating is not necessary. For optimal enjoyment, always serve chilled straight from the fridge—there is nothing quite like that refreshing coldness on a hot day!
FAQs
Can I make this recipe vegan?
Absolutely! Simply substitute the plain Greek yogurt with your favorite plant-based yogurt, such as coconut or almond yogurt, and the result will be just as creamy and delicious.
What if I don’t have fresh herbs like dill or parsley?
If fresh herbs aren’t available, you can use dried herbs, but use them sparingly since dried varieties have a more concentrated flavor. Alternatively, fresh basil or mint can bring a lovely twist.
Can I adjust the spice level in this cucumber gazpacho?
Yes! Feel free to add a jalapeño or a pinch of cayenne pepper during blending if you prefer a spicier kick. Start with a small amount and adjust to your taste.
Is this soup suitable for gluten-free diets?
Yes, this cucumber gazpacho is naturally gluten-free thanks to its whole-food ingredients and no cooked components that involve gluten-containing products.
How thick should the consistency be?
The ideal cucumber gazpacho consistency is smooth and creamy but still pourable. You can adjust it by adding more water or broth if it feels too thick or reduce liquids if too thin.
Final Thoughts
I truly hope you give this Cucumber Gazpacho Recipe a try because it’s not just a soup, it’s a little celebration of summer’s best flavors all blended up for your enjoyment. It’s simple, fresh, and endlessly versatile — perfect for a quick lunch, an elegant starter, or a cooling snack. Once you make it, I bet it will become one of your favorite go-to recipes to brighten even the hottest days.
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Cucumber Gazpacho Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup, Appetizer
- Method: Blending, No-Cook
- Cuisine: Spanish-Inspired, Mediterranean
- Diet: Vegan, Gluten Free
Description
This refreshing Cucumber Gazpacho is a chilled Spanish-inspired soup perfect for hot summer days. Made with fresh cucumbers, green bell pepper, herbs, and a hint of tanginess from vinegar and lemon juice, it’s blended into a smooth, creamy texture. Optional Greek yogurt adds a subtle creaminess, but the soup is equally delicious and light without it. Serve garnished with diced cucumber, fresh herbs, and a drizzle of olive oil for an easy, healthy appetizer or light meal.
Ingredients
Soup Base
- 4 large cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley or cilantro
- 1/4 cup fresh dill
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt or vegan yogurt (optional for creaminess)
- 1/2 cup cold water or vegetable broth
Garnish
- Diced cucumber
- Fresh herbs (parsley or dill)
- Olive oil for drizzling
Instructions
- Prepare Ingredients: Peel and chop the cucumbers, chop the green bell pepper and green onions, mince the garlic, and gather fresh parsley or cilantro and dill.
- Blend the Soup: In a blender or food processor, combine cucumbers, bell pepper, green onions, garlic, parsley, dill, olive oil, white wine vinegar, lemon juice, salt, pepper, yogurt if using, and cold water or vegetable broth. Blend until smooth and creamy, adjusting the amount of water as needed to achieve your desired consistency.
- Season to Taste: Taste the gazpacho and adjust seasoning by adding more salt, pepper, vinegar, or lemon juice if necessary to suit your preference.
- Chill: Transfer the blended soup to a large bowl, cover it, and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and develop fully.
- Serve: Serve the gazpacho cold, garnished with diced cucumber, fresh herbs, and a drizzle of olive oil for added flavor and texture.
Notes
- For a spicy version, add a jalapeño or a pinch of cayenne pepper before blending.
- The soup can be made a day in advance and tastes even better after sitting overnight.
- Use plant-based yogurt to keep the recipe vegan and dairy-free.
- Adjust the thickness by adding more or less water or vegetable broth to suit your preference.
