Cucumber Gazpacho
This no-cook, chilled soup comes together in minutes in the blender. Creamy, silky smooth, and bursting with the fresh flavors of cucumber and herbs, it is the perfect refreshing dish for hot summer days.
Equipment
- High-Speed Blender or Food Processor - A high-speed blender produces the silkiest results.
- Cutting board
- Chef's knife
- Vegetable peeler
- Measuring cups and spoons
- Large mixing bowl
- Airtight storage container or pitcher - For chilling the soup.
- Ladle or large spoon - For serving.
- Serving bowls or glasses
- Fine-mesh strainer - Optional, for an ultra-smooth texture.
- Immersion Blender - Optional, for blending directly in a tall container to reduce cleanup.
Ingredients
- 2 large English cucumbers - about 800g / 28 oz, peeled and roughly chopped, plus extra for garnish
- 1 cup plain full-fat Greek yogurt - 240g
- 2 tablespoons extra virgin olive oil - 30ml, plus extra for drizzling
- 2 tablespoons white wine vinegar - 30ml
- 1 tablespoon fresh lemon juice - 15ml
- 1 small garlic clove - minced
- 0.25 cup fresh mint leaves - 15g, loosely packed (plus more for garnish)
- 0.25 cup fresh dill or basil - 15g (your choice)
- 0.5 teaspoon fine sea salt - plus more to taste
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup cold water - 60ml, or more to adjust consistency
Optional Garnishes
- Thinly sliced cucumber
- Fresh herb sprigs - mint, dill, or basil
- Greek yogurt - thinned with a splash of water for swirling
- Toasted pumpkin seeds
- Drizzle of olive oil - extra virgin
Instructions
- Wash, peel, and halve the cucumbers lengthwise. Scoop out the seeds, then roughly chop the flesh into chunks. Reserve a small handful for garnish.
- Combine all ingredients—cucumber, yogurt, olive oil, vinegar, lemon juice, garlic, herbs, salt, pepper, and water—in a high-speed blender.
- Blend on high for 60-90 seconds until completely smooth. Stop and scrape down the sides if needed.
- Taste and adjust seasoning with salt, vinegar, or lemon juice. If too thick, add a splash more cold water and blend again.
- For a silky smooth texture, strain the blended soup through a fine mesh strainer, pressing with a ladle to extract all liquid.
- Transfer to an airtight container and refrigerate for at least 2 hours, or overnight, to allow flavors to meld and the soup to chill completely.
- Before serving, give the soup a good stir. Taste and adjust seasoning again, as cold can dull flavors.
- Ladle into chilled bowls or glasses. Top with garnishes like diced cucumber, fresh herbs, a swirl of yogurt, toasted pumpkin seeds, and a final drizzle of extra virgin olive oil.
Notes
- Cucumber Choice: Use English or Persian cucumbers for their thin skin, fewer seeds, and clean flavor. Regular cucumbers require thorough peeling and seeding.
- Remove the Seeds: Scooping out the seeds prevents the soup from becoming too watery and ensures a silky texture.
- Chilling Time: Chilling for at least 2 hours is essential. For the best flavor, refrigerate overnight to allow the flavors to develop fully.
- Final Seasoning: Always taste and adjust salt and acid just before serving, as chilling can mellow the flavors.
- Yogurt: Full-fat Greek yogurt provides the creamiest, richest texture. Low-fat versions can make the soup watery.
- Blender Power: A high-speed blender yields the smoothest result, but a food processor works well too for a slightly more rustic texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as some separation is normal.
- Freezing: Can be frozen for up to 1 month, but the texture may change. For best results, freeze without yogurt and stir it in after thawing.
- Variations: Easily customize with half an avocado for creaminess, a jalapeño for heat, or swap herbs like basil or dill to change the flavor profile.
- No-Cook Advantage: This recipe is perfect for hot days as it requires no stovetop heat and comes together in minutes.