I created a no-cook Cucumber Gazpacho featuring one surprising ingredient that begs a closer look.

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I always keep a jar of my Quick And Easy Cucumber Gazpacho in the fridge when it gets hot. It’s a bright, bracing chilled soup that actually wakes you up, and yeah I skip the stove every time.

With crisp English cucumbers and a little Greek yogurt it somehow tastes both fresh and just a bit naughty, like a secret snack for grownups. As one of my favorite Chilled Soup Recipes it’s the kind of thing that makes people ask what you did, without you giving much away.

Try it when you want something cool, quick, and oddly unforgettable.

Ingredients

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Cucumber, crisp and watery low calorie, hydrates and adds gentle fiber.
Greek yogurt creamy tang, boosts protein and makes the soup silky and tart.
Tomato adds sweetness and acidity, vitamin C and a little savory umami.
Extra virgin olive oil healthy fats, smooth mouthfeel that rounds and lifts flavors.
Garlic, punchy aroma, tiny calories, gives savory depth and a bold bite.
Sherry vinegar bright acidic snap, balances richness and keeps everything lively.
Dill or mint, fresh herb lift, aromatic and light its like summer in a bowl.

Ingredient Quantities

3 medium English cucumbers (about 4 cups), peeled and roughly chopped

1 ripe tomato, cored and chopped

1 small shallot or 1/4 medium red onion, roughly chopped

1 large garlic clove, minced

1/3 cup plain Greek yogurt or sour cream

1/4 cup extra virgin olive oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup cold water

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh dill or mint

Optional: 1/2 ripe avocado for extra creaminess

Optional: extra olive oil and chopped cucumber for serving

How to Make this

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1. Peel and roughly chop 3 medium English cucumbers (about 4 cups), core and chop 1 ripe tomato, roughly chop 1 small shallot or 1/4 red onion and mince 1 large garlic clove. If using the optional avocado, pit and scoop it now.

2. Put the cucumbers, tomato, shallot/onion and garlic in a blender or food processor. Add 1/3 cup plain Greek yogurt or sour cream, 1/4 cup extra virgin olive oil, 2 tablespoons sherry or red wine vinegar, 1 tablespoon fresh lemon juice and 1/4 cup cold water.

3. Add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 2 tablespoons chopped fresh dill or mint to the blender.

4. Blend on high until mostly smooth, stopping to scrape down the sides once or twice. Pulse a few times first if you want a bit of texture, blend longer for a silky soup.

5. If you want extra creaminess, add the optional 1/2 ripe avocado now and blend again until fully incorporated. If the soup is too thick, thin with a little more cold water, a tablespoon at a time.

6. Taste and adjust: add more salt, a splash more vinegar or lemon if it needs brightness, or a drizzle more olive oil for richness. Don’t overdo it, small adjustments go a long way.

7. For an ultra-smooth finish, push the gazpacho through a fine-mesh sieve into a bowl, using the back of a spoon to press it through. This step is optional but gives a restaurant-worthy texture.

8. Chill the soup at least 30 minutes in the fridge so flavors meld, longer is better. If you’re in a hurry, serve extra cold with a few ice-cold cucumber slices.

9. Serve cold with a drizzle of extra olive oil and chopped cucumber for crunch, plus a sprinkle of chopped dill or mint and a crack of black pepper. A squeeze of lemon at the table perk it up.

10. Store leftovers in an airtight container in the fridge for up to 2 days, stir well before serving. If your blender is weak, chop everything smaller and blend in batches, and don’t overblend or the soup can warm up.

Equipment Needed

1. Blender or food processor (for pulsing and blending the soup)
2. Cutting board
3. Chef’s knife (for chopping cucumbers, tomato, shallot)
4. Vegetable peeler (for peeling English cucumbers)
5. Measuring cups and spoons
6. Rubber spatula or large spoon (to scrape the blender)
7. Fine mesh sieve and a bowl (optional for an ultra smooth finish)
8. Small citrus juicer or fork (to get the lemon juice)
9. Airtight container plus serving bowls and a ladle for chilling and serving

Note: if your blender is weak, chop smaller and blend in batches, dont overblend or the soup can warm up.

FAQ

Q: Can I use regular cucumbers instead of English cucumbers? A: Yes, regular cucumbers work. Peel them if the skin is waxy and scoop out big seeds if theyre watery. English cucumbers just save time cause they have fewer seeds.

Q: How do I make this dairy free or vegan? A: Swap the Greek yogurt for plain plant based yogurt, silken tofu, or leave it out and add the optional avocado for creaminess. Adjust salt and acid to taste since yogurts change the tang.

Q: Should I blend it completely smooth or leave it chunky? A: Either is fine. Use a high speed blender for silky soup, or pulse less for a chunkier, rustic texture. If its too thin add more yogurt or avocado, too thick add a splash of cold water.

Q: How long can I store the gazpacho? A: Keep it in an airtight container in the fridge for 2 to 3 days, best within 24 hours cause cucumbers get soggy. Avoid freezing, the texture and dairy will separate.

Q: Can I make it ahead of time? A: Yes, making it a few hours or the night before helps flavors meld. Taste and adjust salt, vinegar or lemon right before serving because chilling mutes brightness.

Q: Any quick ways to change the flavor? A: Absolutely. Swap sherry vinegar for red wine vinegar or more lemon. Throw in a small jalapeno for heat, or add chopped dill or mint. Finish with a drizzle of olive oil and extra chopped cucumber for crunch.

Quick And Easy Cucumber Gazpacho Recipe Substitutions and Variations

Cucumber: swap the 3 English cucumbers for 4–5 Persian cucumbers (same crispness, less seeds) or use 2 medium zucchini, peeled and seeded if you want a milder, less “cool” flavor — add a little extra salt to bring out taste.
Tomato: use 1/2 cup jarred roasted red peppers, drained, for a smoky sweet note, or 6–8 cherry tomatoes if that’s what you have on hand.
Greek yogurt / sour cream: replace with 1/3 cup plain unsweetened yogurt or kefir (kefir will be thinner so cut the water a bit), or for vegan try 1/3 cup blended silken tofu or plant based plain yogurt.
Sherry vinegar / red wine vinegar: swap for apple cider vinegar, white wine vinegar, or an extra 1 tablespoon fresh lemon juice, but taste and adjust since acidity levels vary.

Pro Tips

1) Salt the cucumbers first, let them sit 10 to 15 minutes, then drain or gently squeeze out the excess water. This stops the soup from getting too thin, but save a little of the cucumber juice so you can thin the soup later if you need to.

2) Keep everything ice cold and avoid overheating in the blender — chill the bowl and ingredients, pulse first, then blend in short bursts. If your blender warms things up, blend in small batches or toss in a couple of frozen cucumber slices to stay cold.

3) Add acid at the end and taste as you go, a little more vinegar or lemon after chilling will brighten it up better than adding it at the start. Sherry vinegar gives more depth than plain red wine vinegar, but go slow, you can always add more.

4) For texture pick a finish: push the soup through a fine mesh for a silky restaurant texture, or pulse less for a chunkier, homey bowl; and if you want extra richness stir in half an avocado or a tablespoon more good olive oil right before serving.

Quick And Easy Cucumber Gazpacho Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created a no-cook Cucumber Gazpacho featuring one surprising ingredient that begs a closer look.

Servings

servings

Calories

113

kcal

Equipment: 1. Blender or food processor (for pulsing and blending the soup)
2. Cutting board
3. Chef’s knife (for chopping cucumbers, tomato, shallot)
4. Vegetable peeler (for peeling English cucumbers)
5. Measuring cups and spoons
6. Rubber spatula or large spoon (to scrape the blender)
7. Fine mesh sieve and a bowl (optional for an ultra smooth finish)
8. Small citrus juicer or fork (to get the lemon juice)
9. Airtight container plus serving bowls and a ladle for chilling and serving

Note: if your blender is weak, chop smaller and blend in batches, dont overblend or the soup can warm up.

Ingredients

3 medium English cucumbers (about 4 cups), peeled and roughly chopped
1 ripe tomato, cored and chopped
1 small shallot or 1/4 medium red onion, roughly chopped
1 large garlic clove, minced
1/3 cup plain Greek yogurt or sour cream
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup cold water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill or mint
Optional: 1/2 ripe avocado for extra creaminess
Optional: extra olive oil and chopped cucumber for serving

Directions

Peel and roughly chop 3 medium English cucumbers (about 4 cups), core and chop 1 ripe tomato, roughly chop 1 small shallot or 1/4 red onion and mince 1 large garlic clove. If using the optional avocado, pit and scoop it now.
Put the cucumbers, tomato, shallot/onion and garlic in a blender or food processor. Add 1/3 cup plain Greek yogurt or sour cream, 1/4 cup extra virgin olive oil, 2 tablespoons sherry or red wine vinegar, 1 tablespoon fresh lemon juice and 1/4 cup cold water.
Add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 2 tablespoons chopped fresh dill or mint to the blender.
Blend on high until mostly smooth, stopping to scrape down the sides once or twice. Pulse a few times first if you want a bit of texture, blend longer for a silky soup.
If you want extra creaminess, add the optional 1/2 ripe avocado now and blend again until fully incorporated. If the soup is too thick, thin with a little more cold water, a tablespoon at a time.
Taste and adjust: add more salt, a splash more vinegar or lemon if it needs brightness, or a drizzle more olive oil for richness. Don’t overdo it, small adjustments go a long way.
For an ultra-smooth finish, push the gazpacho through a fine-mesh sieve into a bowl, using the back of a spoon to press it through. This step is optional but gives a restaurant-worthy texture.
Chill the soup at least 30 minutes in the fridge so flavors meld, longer is better. If you’re in a hurry, serve extra cold with a few ice-cold cucumber slices.
Serve cold with a drizzle of extra olive oil and chopped cucumber for crunch, plus a sprinkle of chopped dill or mint and a crack of black pepper. A squeeze of lemon at the table perk it up.
Store leftovers in an airtight container in the fridge for up to 2 days, stir well before serving. If your blender is weak, chop everything smaller and blend in batches, and don’t overblend or the soup can warm up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.