Name: Cucumber Gazpacho
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 tablespoons extra-virgin olive oil, plus extra for drizzling; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1/4 cup fresh dill; 2 scallions, thinly sliced; Salt; Black pepper

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Cucumber Gazpacho is the ultimate chilled soup for hot days when you crave something light, creamy, and refreshing without turning on the stove. This vibrant Mediterranean-inspired dish blends fresh cucumbers, Greek yogurt, olive oil, and herbs into a silky Cold Soup that tastes bright and clean. Because it requires zero heat, this No-Cook favorite fits perfectly into any quick Summer Recipe rotation. If you love fresh flavors and effortless meals, this Vegetarian cucumber gazpacho will quickly become your go-to warm-weather staple.

Story

The first time I made Cucumber Gazpacho, I needed a fast dish for a backyard gathering on a blazing July afternoon. The kitchen already felt warm, and I refused to cook another hot appetizer. So instead, I reached for crisp English cucumbers, creamy Greek yogurt, and fresh dill. Within minutes, the blender transformed simple ingredients into a smooth, chilled masterpiece.

Cucumber Gazpacho stands out because it delivers bold flavor with minimal effort. Unlike traditional tomato-based gazpacho, this version feels lighter and silkier. The cucumbers create a clean base, while yogurt adds tang and body. Olive oil gives richness, and fresh herbs keep everything vibrant.

I return to Cucumber Gazpacho every summer because it solves two problems at once. First, it keeps the kitchen cool. Second, it satisfies guests who want something elegant yet easy. After a couple of hours in the refrigerator, the flavors deepen beautifully. Each spoonful tastes crisp, creamy, and perfectly balanced. Once you try Cucumber Gazpacho, you will understand why it deserves a permanent spot in your warm-weather menu.

Ingredients

4 medium English cucumbers, peeled and sliced
1 cup Greek yogurt
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 cup fresh dill
2 scallions, thinly sliced
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by peeling the English cucumbers. Then slice them into medium chunks so the blender processes them easily. Measure the Greek yogurt, olive oil, lemon juice, and red wine vinegar carefully to maintain the right balance of acidity and creaminess. Chop the fresh dill lightly to release its aroma. Slice the scallions thinly and set them aside for garnish.

Cooking Instructions

Place the sliced cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill into a high-speed blender. Blend until the mixture becomes completely smooth and creamy. Stop and scrape down the sides if needed to guarantee an even texture.

Taste the soup and season with salt and freshly ground black pepper. Blend again briefly to combine. Transfer the gazpacho into an airtight container and refrigerate for at least 2 to 3 hours. This chilling step allows the flavors to meld and intensify.

Once fully chilled, stir the soup well. Taste again and adjust with more salt, pepper, or lemon juice if necessary. Serve cold, topped with sliced scallions and a drizzle of extra-virgin olive oil. For extra texture, sprinkle finely chopped cucumber on top before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid using regular cucumbers with thick skins and large seeds, as they can create bitterness and excess water. English cucumbers provide better texture and flavor. Do not skip the chilling time, because the soup tastes flat if served immediately. Also, blend thoroughly to avoid a grainy consistency.

Another common mistake involves overseasoning before chilling. Cold temperatures mute flavors slightly. Therefore, season lightly at first, chill the soup, then adjust once it reaches serving temperature.

Pro Tips for Better Flavor

Use full-fat Greek yogurt for a richer mouthfeel. Freshly squeezed lemon juice delivers brighter acidity than bottled juice. High-quality extra-virgin olive oil adds depth and smoothness. If you want extra complexity, add a small clove of garlic or a handful of fresh mint.

For an elegant presentation, serve Cucumber Gazpacho in chilled bowls or small glasses. The cold serving dish helps maintain the ideal temperature longer, especially during outdoor gatherings.

Serving and Storage

How to Serve

Serve this chilled soup as a light appetizer, a refreshing lunch, or a starter for grilled dishes. It pairs beautifully with crusty bread, grilled shrimp, or a Mediterranean mezze platter. For entertaining, pour the soup into small shooter glasses for a stylish presentation.

You can also garnish with additional dill, diced cucumber, or a swirl of yogurt. These finishing touches add texture and visual appeal while maintaining the soup’s clean flavor profile.

How to Store Leftovers

Store leftover Cucumber Gazpacho in an airtight container in the refrigerator for up to three days. Stir well before serving again, as natural separation may occur. Avoid freezing, since yogurt-based soups lose their smooth texture after thawing.

If the soup thickens too much in the refrigerator, add a tablespoon of cold water or a small squeeze of lemon juice to loosen it slightly before serving.

Conclusion

Cucumber Gazpacho proves that simple ingredients can create something extraordinary. With no cooking required and only minutes of preparation, this chilled Mediterranean soup delivers refreshing flavor every time. Whether you prepare it for a summer dinner party or a quick weekday lunch, it offers elegance without effort. Try this creamy, tangy recipe once, and it will quickly become your favorite warm-weather staple.

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Frequently Asked Questions

Can I make Cucumber Gazpacho ahead of time?

Yes, you can prepare Cucumber Gazpacho up to 24 hours in advance. In fact, the flavor improves as it chills. Store it in an airtight container and stir well before serving.

Can I make this recipe dairy-free?

You can substitute the Greek yogurt with a thick dairy-free yogurt alternative. Choose an unsweetened variety to maintain the savory balance of the soup.

Do I have to peel the cucumbers?

Peeling English cucumbers helps create a smoother texture and lighter color. While you can leave the peel on, removing it guarantees a silkier final result.