Cucumber Gazpacho Recipe
If you’re craving something cool, crisp, and downright refreshing on a hot day, this Cucumber Gazpacho Recipe is about to become your new go-to. Imagine a silky soup that’s loaded with garden-fresh cucumbers, green herbs, a swirl of olive oil, and just the right touch of tang. It comes together in minutes, requires no stove, and looks as light and vibrant as it tastes. Whether you spoon it up on the patio or serve tiny glasses before a summer dinner, this Cucumber Gazpacho Recipe captures everything we love about simple, sunny cooking.
Ingredients You’ll Need
The beauty of this Cucumber Gazpacho Recipe is that each ingredient brings something essential—whether it’s crunch, creaminess, or color—to the bowl. You won’t find fillers here, just the freshest produce and pantry staples working together for peak summer flavor.
- 4 large cucumbers, peeled and chopped: The base of the soup, providing that cool, juicy texture and bright green color.
- 1 green bell pepper, chopped: Adds earthy crispness and a subtle bite that balances the cucumber.
- 2 green onions, chopped: For a gentle oniony zing without overpowering the delicate flavors.
- 2 cloves garlic, minced: Just enough to add depth and a little kick.
- 1/2 cup fresh parsley or cilantro: Pick your favorite herb for a burst of freshness and color.
- 1/4 cup fresh dill: Delivers that distinctive, sweet anise note that makes this gazpacho sing.
- 1/4 cup olive oil: Creates a silkier texture and brings richness to every spoonful.
- 2 tablespoons white wine vinegar: Offers brightness and subtle acidity to balance the creaminess.
- 1 tablespoon lemon juice: A splash of citrus lifts up all the other flavors.
- 1/2 teaspoon salt: Essential for bringing out the flavors in the fresh veggies.
- 1/4 teaspoon black pepper: For just a touch of warmth and spice in each bite.
- 1/2 cup plain Greek yogurt or vegan yogurt (optional): Adds extra creaminess if you want a richer texture, but it’s equally lovely without.
- 1/2 cup cold water or vegetable broth: Helps blend everything into a smooth, sippable soup.
- Diced cucumber, herbs, and olive oil for garnish: The finishing touch that makes your gazpacho feel special (and look extra pretty!).
How to Make Cucumber Gazpacho Recipe
Step 1: Prep Your Produce
Start by peeling and chopping the cucumbers, green bell pepper, and green onions. Set aside some diced cucumber for garnish if you’d like a little crunch on top. Mince the garlic, and roughly chop your fresh herbs so they’ll blend nicely. This quick prep work is the secret to a super-smooth Cucumber Gazpacho Recipe that’s ready in no time!
Step 2: Blend Everything Together
Add your chopped cucumbers, bell pepper, green onions, garlic, parsley (or cilantro), dill, olive oil, vinegar, lemon juice, salt, black pepper, Greek or vegan yogurt (if using), and cold water (or broth) to a high-powered blender or food processor. Blend until the mixture is silky and light green, stopping to scrape down the sides if needed. If you like a thinner soup, add a splash more water until it’s just right.
Step 3: Adjust and Taste
Before calling it done, take a tiny sip and fine-tune. Maybe it needs an extra pinch of salt, another squeeze of lemon, or even a little heat from cayenne or jalapeño. This step ensures your Cucumber Gazpacho Recipe is tailored to your taste—don’t skip it!
Step 4: Chill for Flavor
Pour the blended soup into a large bowl, cover, and pop it in the fridge for at least one hour (longer if you can). Chilling lets the flavors meld and turns this gazpacho from good to truly spectacular. The Cucumber Gazpacho Recipe tastes even better after a few hours, or make it the night before to let it really develop.
Step 5: Garnish and Serve
When you’re ready to serve, ladle the chilled soup into bowls or glasses. Top each serving with diced cucumber, a scatter of fresh herbs, and a generous drizzle of olive oil. These garnishes add beauty and texture, giving every bowl a little extra sparkle.
How to Serve Cucumber Gazpacho Recipe
Garnishes
The real magic is in the finishing touches. Try a generous spoonful of diced cucumber and sprinkle of fresh dill or parsley for added crunch and herbal freshness. A final swirl of good olive oil on top adds richness and a restaurant-worthy sheen. A few microgreens or even edible flowers lend an elegant, summery vibe to your Cucumber Gazpacho Recipe.
Side Dishes
This chilled soup pairs beautifully with crusty sourdough, pita chips, or a platter of roasted chickpeas for contrasting textures. If you want to turn it into a light lunch, stack your table with a fresh tomato salad or herby bruschetta. The simplicity of this Cucumber Gazpacho Recipe means it plays well with nearly any summery side.
Creative Ways to Present
Serve it in shot glasses for a fun appetizer at garden parties, or pour it into mason jars for a picnic-ready treat. Garnish each glass with a cucumber spear or a bright sprig of dill for that wow factor. Hosting a formal dinner? Offer it in elegant bowls, topped with a dollop of yogurt and a dusting of paprika for color contrast. However you serve it, this Cucumber Gazpacho Recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
Keep any leftover gazpacho in an airtight container in the fridge for up to three days. The flavors will actually intensify a bit as they meld, making your Cucumber Gazpacho Recipe even more delicious the next day. Give it a good stir before serving to remix any settled ingredients.
Freezing
While gazpacho is best enjoyed fresh, you can freeze leftovers if needed. Pour the soup into freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator before serving. Keep in mind that the texture may be a touch less creamy, but a quick blend will help revive it.
Reheating
No heating required! In fact, serving this soup cold is the whole point. If your gazpacho has gotten too chilly in the fridge, just let it sit at room temperature for 10 to 15 minutes before garnishing and serving for the best balance of flavors.
FAQs
Can I make Cucumber Gazpacho Recipe ahead of time?
Absolutely! In fact, it improves after sitting for a few hours or even overnight in the fridge. The flavors meld beautifully, so go ahead and prepare ahead for easy entertaining or meal prep.
What’s the best way to peel cucumbers quickly?
A regular vegetable peeler works wonders, especially if you hold the cucumber steady on a flat surface. If you’re short on time, you could also use pre-peeled or English cucumbers, which have thinner skins.
Can I make this recipe vegan or dairy-free?
Definitely! Just use a plant-based or vegan yogurt, or skip the yogurt entirely if you prefer a lighter version. This Cucumber Gazpacho Recipe is flexible and easy to adapt for almost any dietary need.
How do I thicken or thin out my gazpacho?
If your soup is too thick, simply blend in more cold water or broth a little at a time. If it’s too thin, add another chunk of cucumber or a spoonful more yogurt to reach that perfect creamy consistency.
How spicy can I make this Cucumber Gazpacho Recipe?
You can turn up the heat by blending in a chopped jalapeño, a dash of cayenne pepper, or even some hot sauce. Taste as you go, so the spice level is just right for everyone at your table.
Final Thoughts
There’s nothing like a bowl of homemade Cucumber Gazpacho Recipe to cool you down and brighten your table. Whether you’re feeding a crowd or just looking for a creative lunch, this vibrant soup always impresses. Grab your blender and give it a try—the sunny flavors and breezy prep will have you coming back all summer long!
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Cucumber Gazpacho Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This refreshing Cucumber Gazpacho is a perfect chilled soup for hot summer days. It’s packed with fresh cucumbers, bell pepper, herbs, and a hint of tangy vinegar. Creamy Greek yogurt adds a luxurious touch, while a drizzle of olive oil enhances the flavors.
Ingredients
Soup:
- 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)
- 1/2 cup cold water or vegetable broth
Garnish:
- Diced cucumber
- Herbs
- Olive oil
Instructions
- Blend Ingredients: In a blender, combine cucumbers, bell pepper, green onions, garlic, herbs, olive oil, vinegar, lemon juice, salt, pepper, yogurt, and water. Blend until smooth.
- Adjust Consistency: Add more water if needed for desired thickness. Adjust seasoning to taste.
- Chill: Transfer gazpacho to a bowl, cover, and refrigerate for at least 1 hour.
- Serve: Garnish with diced cucumber, herbs, and a drizzle of olive oil before serving cold.
Notes
- For added heat, include a jalapeño or cayenne pepper.
- This soup tastes better when made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup, Appetizer
- Method: Blending, No-Cook
- Cuisine: Spanish-Inspired, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
