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Cucumber Gazpacho Recipe

Cucumber Gazpacho Recipe

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4.8 from 27 reviews

This refreshing Cucumber Gazpacho is a chilled soup perfect for warm days, blending crisp cucumbers with creamy Greek yogurt, fragrant dill, and zesty lemon. It’s a light and healthy dish bursting with flavor.

Ingredients

Main Ingredients

  • 4 medium English cucumbers, sliced
  • 1 cup Greek yogurt
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh dill

For Serving

  • 2 scallions, thinly sliced
  • Salt and pepper, to taste

Instructions

  1. Blend the Ingredients: Place the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in a blender. Blend until the mixture is completely smooth and creamy.
  2. Season: Add salt and pepper to taste, blending briefly or stirring to combine thoroughly.
  3. Chill: Transfer the gazpacho to a container and refrigerate for at least 2-3 hours until very cold and the flavors meld.
  4. Final Adjustment: Once fully chilled, taste the gazpacho again. Adjust seasoning by adding more salt, pepper, or lemon juice if needed for brightness and balance.
  5. Serve: Ladle the chilled gazpacho into bowls. Garnish with sliced scallions, a drizzle of extra olive oil, and additional chopped cucumber if desired.

Notes

  • For best flavor, only make final seasoning adjustments after the soup is completely chilled.
  • This soup can be made a day ahead for deeper flavor.
  • Use cold ingredients to speed up chilling time.
  • For a thinner consistency, add a splash of cold water when blending.

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