When the sun blazes high and the days stretch long and warm, there’s nothing quite as refreshing as a chilled bowl of cucumber gazpacho. This elegant, cool soup has its roots in the sun-drenched kitchens of southern Spain, where centuries of culinary tradition meet the fresh, vibrant produce of summer.

I still remember the first time I tasted cucumber gazpacho—it was on a family vacation to Andalusia. The soup arrived in a simple clay bowl, pale green and silky smooth, garnished with herbs and a drizzle of olive oil. One spoonful, and I was transported. The crisp cucumber, the tangy yogurt, the subtle garlic—it was like tasting the essence of summer.

Cucumber gazpacho is more than a recipe; it’s a ritual. It’s a way to cool down, to gather around the table with loved ones, and to celebrate simplicity. Whether you’re hosting a garden party or just looking for a light lunch, this dish never fails to impress.

Why You’ll Love This Recipe:

• No cooking required: Ideal for hot days when you don’t want to turn on the stove.
• Refreshing and hydrating: Made with cucumber, yogurt, and fresh herbs, it’s light but satisfying.
• Elegant presentation: Serve it in chilled bowls or small glasses as an appetizer.
• Make-ahead friendly: This gazpacho tastes even better after resting in the fridge.

INGREDIENTS YOU’LL NEED:

• 2 large cucumbers, peeled and chopped
• 1 small garlic clove
• 1½ cups plain Greek yogurt
• ½ small red onion
• 1 tablespoon fresh dill
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Cold water, as needed for consistency

How to Make Cucumber Gazpacho

This creamy cucumber gazpacho comes together in just a few steps, and the results are restaurant-worthy. It’s all about blending, seasoning, and chilling.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the ingredients
Peel and roughly chop the cucumbers. Dice the red onion and peel the garlic clove. If you’re using thick Greek yogurt, have some cold water ready to thin the soup later.

Step 2: Blend until smooth
In a blender or food processor, combine the cucumbers, red onion, garlic, yogurt, lemon juice, dill, and olive oil. Blend on high until completely smooth. Add cold water a tablespoon at a time to reach your desired consistency.

Step 3: Season to taste
Once blended, taste the soup. Add salt and pepper to taste. Feel free to adjust the lemon juice or herbs depending on how tangy or herbal you prefer your gazpacho.

Step 4: Chill thoroughly
Transfer the soup to a bowl or airtight container and chill for at least 2 hours. The colder it is, the better it tastes.

Step 5: Serve beautifully
Before serving, stir the soup, then ladle it into chilled bowls or glasses. Garnish with a drizzle of olive oil, a few cucumber slices, or a sprinkle of dill.

HELPFUL TIPS:

• Use English cucumbers for fewer seeds and a sweeter flavor.
• Chill your serving bowls in the fridge beforehand for an extra refreshing touch.
• Make it vegan by using plant-based yogurt.
• Add avocado for a richer texture and flavor twist.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time)
• Yield: 4 servings
• Category: Soups
• Method: Blending
• Cuisine: Spanish
• Diet: Vegetarian

NOTES:

This cucumber gazpacho is a blank canvas—play with toppings like sunflower seeds, croutons, or microgreens for added crunch and flavor. If you prefer a thinner texture, just add more cold water when blending.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 120
Protein: 6g
Carbs: 10g
Fat: 7g
Fiber: 1g
Sugar: 5g

FREQUENTLY ASKED QUESTIONS:

Can I make cucumber gazpacho ahead of time?
Yes! It tastes even better after a few hours in the fridge, as the flavors meld together beautifully.

How long does cucumber gazpacho last in the fridge?
Store it in an airtight container for up to 3 days. Stir before serving.

Can I freeze cucumber gazpacho?
Freezing is not recommended, as the texture can become watery and separate when thawed.

STORAGE INSTRUCTIONS:

Store your cucumber gazpacho in a sealed container in the refrigerator. It will keep for up to 3 days. Stir before serving and re-season if necessary.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Cozy Olive Garden Vegetable Soup (Copycat)
• Curried Sweet Potato Bisque
• Traditional Gazpacho
• Cozy Italian Pastina Soup

CONCLUSION:

Cucumber gazpacho is one of those magical recipes that delivers elegance with minimal effort. Whether you’re making it for a brunch, packing it for a picnic, or just enjoying a quiet bowl in your kitchen, this soup has a way of making the moment feel special. Embrace the simplicity, savor the freshness, and let every spoonful cool you down from the inside out.

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