Name: Cucumber Gazpacho Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Mediterranean
Ingredients: 4 medium English cucumbers, peeled and 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; Salt and pepper to taste; 2 scallions, thinly sliced; Optional: additional chopped cucumber

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Introduction

This refreshing cucumber gazpacho is a cool and creamy cold soup perfect for warm days. With its bright lemony flavor and fresh dill, it’s a light yet flavorful dish that comes together in just 10 minutes.

A shallow bowl holds a smooth, light green creamy soup as the first layer. On top, there are small dark green slices of chopped green onion and sprigs of fresh dill scattered evenly, giving a fresh contrast. The soup surface is dotted with small golden yellow drops of olive oil that shimmer slightly, adding a rich texture and color contrast on the pale green base. The bowl sits on a white marbled surface with a soft beige cloth nearby and sliced lemons around, adding bright yellow pops in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium English cucumbers, peeled and 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
2 scallions, thinly sliced
Salt and pepper to taste

Instructions

Step 1: Place the peeled cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill into a blender.
Step 2: Blend until the mixture is completely smooth and creamy. Season with salt and pepper to taste.
Step 3: Transfer the gazpacho to a container and refrigerate for at least 2 to 3 hours to chill thoroughly.
Step 4: After chilling, taste and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
Step 5: Serve the gazpacho garnished with sliced scallions and a drizzle of olive oil. Optionally, add chopped cucumber on top for extra texture.

Tips & Variations

For a vegan version, substitute Greek yogurt with unsweetened coconut yogurt or a plant-based alternative.
Adding a small clove of garlic to the blender can deepen the flavor if you like a bit of a kick.
If fresh dill isn’t available, replace with fresh parsley or chives for a different herbal note.
Serve with crusty bread or crispy croutons for added texture.

Storage

Store the cucumber gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It is best enjoyed cold and does not require reheating.

How to Serve

The image shows a bowl of creamy light green cold soup with a frothy surface. The soup is topped with small bright green pieces of chopped scallions and delicate sprigs of dark green dill. There are small drops and light swirls of golden olive oil scattered across the top, adding texture and color contrast. The bowl is beige with a simple rustic finish, placed on a white marbled surface. Around the bowl, there are partially visible lemon halves and a small white bowl with a creamy white sauce, along with a beige cloth napkin. The overall look is fresh and vibrant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but they have a thicker skin and more seeds. Peeling and deseeding them can help maintain the soup’s smooth texture.

Is this soup suitable for meal prep?

Absolutely. This gazpacho stores well in the fridge and makes a great make-ahead dish for quick, healthy lunches or appetizers.