If you’re yearning for a refreshing, vibrant soup that brings delightful coolness and a burst of flavor to your table, this Cucumber Gazpacho Recipe is an absolute must-try. It’s an easy-to-make cold soup that perfectly balances the crispness of cucumbers with creamy Greek yogurt, bright lemon juice, and fragrant dill. This dish not only feels like a cool breeze on a warm day but also dazzles your palate with its silky texture and lively taste. Whether you’re craving a healthy appetizer or a light summer meal, this recipe delivers freshness and comfort in every spoonful.
Ingredients You’ll Need
The beauty of this Cucumber Gazpacho Recipe lies in how such simple, fresh ingredients come together to create something so flavorful and satisfying. Each component plays its part: cucumbers add cooling crunch, dill infuses herby brightness, scallions provide a gentle tang, and Greek yogurt lends luscious creaminess.
- 4 medium English cucumbers, sliced: Use English cucumbers for their thin skin and fewer seeds, offering a smoother texture.
- 1/4 cup fresh dill: Adds a wonderfully fresh, slightly citrusy herbaceous note.
- 2 scallions, thinly sliced (plus more for garnish): Provide mild onion flavor without overpowering the soup.
- 1 cup Greek yogurt: Delivers creamy richness and a subtle tang, balancing the acidity perfectly.
- 3 tbsp extra-virgin olive oil, plus extra for drizzling: Brings depth, silkiness, and a fruity aroma.
- 2 tbsp fresh lemon juice (plus extra to taste): Adds bright acidity that lifts and enlivens the soup.
- 1 tbsp red wine vinegar: Enhances the tangy profile and sharpens flavors.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors into harmony.
How to Make Cucumber Gazpacho Recipe
Step 1: Prepare the Ingredients
Start by slicing the cucumbers into manageable pieces for blending. Thinly slice the scallions and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to have everything ready. This prep ensures a smooth cooking flow and highlights the fresh components.
Step 2: Blend the Soup
Next, combine the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and dill in a blender. Blend everything until the mixture becomes totally smooth and creamy. This process transforms raw ingredients into a luscious gazpacho that showcases all the vibrant flavors seamlessly.
Step 3: Chill the Gazpacho
Transfer your blended soup into a container, cover it, and refrigerate for at least 2 to 3 hours. Allowing the soup to chill lets the flavors meld beautifully, while the texture thickens slightly, enhancing the refreshing quality that makes this Cucumber Gazpacho Recipe such a standout cold soup.
Step 4: Adjust and Garnish
Before serving, taste your gazpacho and add extra salt, pepper, or lemon juice if desired to fine-tune the balance. Ladle the soup into bowls, then finish each with a scatter of sliced scallions and a drizzle of extra-virgin olive oil for richness. You can even add some diced cucumber on top for an extra crunch, creating a textured delight that’s pleasing to the senses.
How to Serve Cucumber Gazpacho Recipe
Garnishes
Garnishes bring your gazpacho from delicious to stunning. Freshly sliced scallions provide a bit of bite and color contrast, while a drizzle of extra-virgin olive oil adds silky richness on top. For visual appeal and texture, some diced cucumber or a sprig of dill works wonders to elevate the presentation and freshness.
Side Dishes
This chilled soup pairs wonderfully with light, crisp side dishes. Think freshly toasted baguette slices, lightly salted crackers, or a vibrant summer salad. These little companions add satisfying crunch and variety, making your meal feel complete and balanced without overwhelming the delicate soup flavors.
Creative Ways to Present
Serve your Cucumber Gazpacho Recipe in chilled bowls or elegant glasses for a refined touch. You might even freeze the soup into ice cubes and add them to a savory cocktail for an unexpected twist or pour it into small mason jars for a picnic-friendly option. Presentation tricks like these keep this classic recipe exciting and adaptable to any occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover gazpacho in an airtight container in the refrigerator. It will keep fresh and flavorful for up to 2 days. Keep in mind, the flavors may intensify and the soup can thicken after resting, so just give it a gentle stir and perhaps a splash of water or lemon juice before serving again.
Freezing
While the creamy yogurt base makes freezing a bit tricky, you can freeze this soup in an airtight container for up to one month if necessary. Thaw overnight in the fridge and be sure to stir well. Some texture separation may occur, but a quick blend will help regain smoothness.
Reheating
This gazpacho is best enjoyed cold, so reheating is not recommended. If you prefer a warmer option, gently bring it to room temperature and stir well, but avoid heating or it will lose the refreshing character that makes this Cucumber Gazpacho Recipe so special.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, but regular cucumbers tend to have thicker skin and more seeds, which can add bitterness or texture you might want to avoid. Peeling and deseeding them before use helps maintain the smooth consistency of the gazpacho.
Is Greek yogurt necessary in this recipe?
Greek yogurt adds a creamy and tangy element that balances the bright flavors. If you want a dairy-free option, unsweetened coconut yogurt or a silken tofu substitute can work, though the flavor and texture might vary slightly.
How long should I chill the gazpacho before serving?
Chilling for at least 2 to 3 hours is ideal to let the flavors marry and the texture thicken slightly. Longer chilling enhances taste but avoid more than 24 hours to preserve freshness.
Can I make this recipe spicier?
Absolutely! Adding a pinch of cayenne pepper, a few dashes of hot sauce, or a chopped jalapeño to the blender boosts heat without overwhelming the cucumber’s cooling quality.
What are some good variations of the Cucumber Gazpacho Recipe?
Try adding avocado for creaminess, fresh mint for cooling herbal notes, or swap dill with cilantro for a different flavor profile. You can also add a small green apple for subtle sweetness that complements the tartness beautifully.
Final Thoughts
There’s something truly wonderful about this Cucumber Gazpacho Recipe that combines simplicity and sophistication in every bite. It’s a dish that you’ll want to make again and again, especially when the weather calls for something cool, nourishing, and bright. So grab your blender and fresh cucumbers, and treat yourself and your loved ones to this utterly refreshing soup experience. You won’t regret it!
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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: Spanish
- Diet: Low Fat
Description
A refreshing and creamy cucumber gazpacho recipe perfect for hot days. This chilled Spanish-inspired soup combines English cucumbers, Greek yogurt, fresh dill, and a hint of lemon and red wine vinegar for a tangy twist. Ideal as a light appetizer or a cooling side dish.
Ingredients
Main Ingredients
- 4 medium English cucumbers, sliced
- 1/4 cup fresh dill, roughly chopped
- 2 scallions, thinly sliced (plus more for garnish)
- 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, and roughly chop the fresh dill. Measure out the Greek yogurt, olive oil, lemon juice, and red wine vinegar to have all components ready.
- Blend the Soup: Place the sliced cucumbers, Greek yogurt, 3 tablespoons of olive oil, lemon juice, red wine vinegar, and fresh dill into a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste and blend briefly again to mix.
- Chill the Gazpacho: Transfer the blended soup into a container with a lid. Refrigerate for at least 2 to 3 hours to allow the flavors to meld and the soup to thicken slightly, resulting in a perfectly chilled gazpacho.
- Adjust and Garnish: After chilling, taste the soup and adjust seasoning as needed by adding more salt, pepper, or lemon juice. Ladle the gazpacho into serving bowls, garnish with sliced scallions, a drizzle of extra-virgin olive oil, and optional diced cucumber for added crunch.
Notes
- Use English cucumbers for a smoother texture with fewer seeds and thinner skin.
- Allowing the soup to chill for at least 2 hours enhances flavor melding and texture.
- Greek yogurt can be substituted with a dairy-free yogurt for a vegan option, though the diet classification will change.
- Garnish with fresh herbs like mint or basil for additional aroma and flavor variations.
- Adjust thickness by adding a splash of cold water or more yogurt before blending if desired.
