Cucumber Gazpacho
A refreshing chilled soup made from cucumbers, herbs, yogurt or olive oil, ideal for hot weather.
Equipment
- Blender or Food Processor
- Knife
- Measuring cups & spoons
- bowl / serving bowls
Ingredients
- 3–4 cucumbers cucumbers peeled or partially peeled, roughly chopped
- ½ cup plain yogurt (or Greek yogurt) unsweetened; or substitute olive oil + water for non-dairy version
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar (or lemon juice)
- 4–5 fresh mint leaves
- 1 clove garlic or more to taste
- salt salt to taste
- black pepper pepper to taste
- cold water (optional) to thin consistency if needed
Instructions
- Wash, peel (if desired), and roughly chop the cucumbers.
- Place the chopped cucumbers, yogurt, olive oil, vinegar (or lemon juice), mint leaves and garlic into a blender or food processor.
- Blend until smooth and creamy. If the consistency is too thick, add a bit of cold water and blend again until desired texture is reached.
- Taste and adjust seasoning—add salt, pepper, or more vinegar/lemon juice as needed.
- Transfer to a bowl, cover, and refrigerate for about 1 hour (or until well chilled).
- Serve cold, optionally garnished with mint leaves, cucumber slices, or a drizzle of olive oil.
Notes
This is a no-cook soup, so using fresh, crisp cucumbers makes a big difference. You can omit the yogurt and use extra olive oil + water for a dairy-free version. Some recipes call this “green gazpacho.” :contentReference[oaicite:0]{index=0}
You can also vary herbs (e.g. basil), or blend only part of the mixture for a chunkier texture. Some versions skip dairy entirely. :contentReference[oaicite:1]{index=1}
You can also vary herbs (e.g. basil), or blend only part of the mixture for a chunkier texture. Some versions skip dairy entirely. :contentReference[oaicite:1]{index=1}