Creamy Cucumber Gazpacho Recipe
The perfect no-cook recipe for summer! This creamy cucumber gazpacho is a refreshing blend of fresh veggies, herbs, and tangy Greek yogurt.
When my kitchen garden is overflowing with cucumbers, this is the first recipe I turn to. It’s a celebration of those homegrown veggies, and truly the best way to enjoy them. This no-cook soup is a vibrant and refreshing way to celebrate the bounty of summer.
The addition of Greek yogurt gives it a silky, creamy texture and a subtle tang that pairs beautifully with the cool, clean flavors of cucumber and fresh herbs. Perfect for a light lunch or an elegant starter on a warm evening. Wait until you try it!
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Creamy Cucumber Gazpacho Ingredients
- 2 large cucumbers
- 1 medium green bell pepper
- 1/2 small red onion
- 1 clove garlic
- 1/4 cup fresh dill
- 1/4 cup fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2-4 tablespoons cold water,
- Garnish: finely diced cucumber, fresh dill sprigs, and a drizzle of olive oil
Directions to Make Cucumber Soup
- Prepare the Vegetables: In a high-speed blender or food processor, combine the chopped cucumbers, green bell pepper, red onion, and garlic.
- Add Herbs, Yogurt, and Liquids: Add the fresh dill, mint leaves, lemon juice, Greek yogurt, salt, and pepper to the blender.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed.
- Emulsify the Oil: While the blender is running on a low speed, slowly stream in the extra virgin olive oil. This will emulsify the soup, making it even more silky and rich.
- Adjust Consistency and Seasoning: Check the consistency. If you prefer a thinner soup, add cold water a tablespoon at a time until you reach your desired texture. Taste and adjust the salt and pepper as needed.
- Chill: Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld beautifully.
- Serve: Pour the chilled gazpacho into bowls. Garnish with a sprinkle of finely diced cucumber, a fresh dill sprig, and a final drizzle of high-quality extra virgin olive oil.
Creamy Cucumber Gazpacho Variations
- Avocado Creaminess: For a vegan-friendly and ultra-creamy version, substitute the Greek yogurt with 1/2 of a ripe avocado.
- Spicy Kick: Add a small jalapeño (seeded and deveined) to the blender for a hint of heat that cuts through the richness.
- Tangy Twist: For an extra punch of flavor, use a tablespoon of white wine vinegar along with the lemon juice.
- Herb Swap: Feel free to experiment with other soft herbs like fresh tarragon or chives for a different flavor profile.
Cucumber Soup Serving Suggestions
- Serve as a starter with warm pita bread or toasted baguette slices for dipping.
- Pair with a side salad topped with crumbled feta or a simple grilled protein.
- Garnish with toasted pumpkin seeds or slivered almonds for a crunchy texture.
- Serve in small bowls as a refreshing side dish at a summer barbecue.
Storing Your Garden-Fresh Cucumber Gazpacho
- Refrigeration: Store any leftover gazpacho in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to deepen over time.
- Freezing: Due to the Greek yogurt, freezing is not recommended as it may alter the texture upon thawing. It’s best to enjoy this creamy version fresh and chilled.
Final Thoughts About Making Creamy Cucumber Gazpacho Recipe
This creamy cucumber gazpacho is more than just a chilled soup; it’s a simple, elegant way to savor the best of the season. The Greek yogurt not only provides a beautiful, velvety texture, but also a bright tang that elevates the fresh flavors of the cucumber and herbs. It’s a versatile dish that can be served as a sophisticated appetizer, a light lunch, or a refreshing starter for a dinner party. Don’t be afraid to make it your own by experimenting with garnishes or a touch of spice. This recipe proves that delicious, satisfying food doesn’t have to be complicated, especially when you start with ingredients this fresh.
Have you made cucumber soup before? Let me know in the comments below if you have and whether you tried this recipe. I’d love to hear what you think and chat about it more.
I’ve also got a great tomato gazpacho that tastes incredible when they are in season. Get my recipe for garden fresh gazpacho here.
Thank you for visiting the blog today!
Enjoy your day! xo
Creamy Cucumber Gazpacho Recipe
Equipment
- 1 Blender
Ingredients
- 2 large cucumbers peeled, seeded, and roughly chopped (about 4 cups)
- 1 medium bell pepper cored, seeded, and roughly chopped
- ½ small red onion roughly chopped
- ¼ cup dill fresh, packed
- ¼ cup mint fresh, packed
- 1 clove garlic minced
- 2 tbsp lemon juice fresh
- ½ cup greek yogurt plain, full or low-fat
- ¼ cup extra virgin olive oil
- 1 tsp salt or to taste
- ¼ tsp black pepper or to taste
- 2-4 tbsp water cold
Instructions
- In a high-speed blender or food processor, combine the chopped cucumbers, green bell pepper, red onion, and garlic.
- Add the fresh dill, mint leaves, lemon juice, Greek yogurt, salt, and pepper to the blender.
- Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed.
- While the blender is running on a low speed, slowly stream in the extra virgin olive oil. This will emulsify the soup, making it even more silky and rich.
- Check the consistency. If you prefer a thinner soup, add cold water a tablespoon at a time until you reach your desired texture. Taste and adjust the salt and pepper as needed.
- Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld beautifully.
- Pour the chilled gazpacho into bowls. Garnish with a sprinkle of finely diced cucumber, a fresh dill sprig, and a final drizzle of high-quality extra virgin olive oil.
Nutrition
