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
Scale
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.
