I absolutely love this chilled cucumber gazpacho recipe because it’s a refreshing, nutritious escape from the summer heat that bursts with fresh flavors! Plus, blending everything together is super easy, making it a go-to when I want something healthy without sacrificing time or taste.
My passion lies in crafting revitalizing recipes such as Cucumber Gazpacho, in which the juiciness of peeled cucumbers pairs perfectly with the vibrant flavors of green bell pepper, minced garlic, and fresh herbs like parsley and dill. With the creamy element contributed by Greek yogurt and the bright tang from lemon juice and white wine vinegar, it’s a flawless light dish to serve as a meal.
Ingredients
Cucumbers:
Few calories, good water, and lots of vitamin K and antioxidants.
Green Bell Pepper:
Rich in vitamin C, enhances with a mild sweetness that is a hint of flavor boost.
Garlic:
Imparts a sharp, biting flavor; reputed to build up your immune response.
Olive Oil:
Contributes a rich texture and helps absorb nutrients.
Fat that is good for your heart and helps create a delicious meal.
Greek Yogurt:
Provides protein and probiotics for gut health; achieves creamy consistency.
Ingredient Quantities
- 2 large cucumbers, peeled, seeded, and chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup fresh parsley leaves
- 2 tablespoons fresh dill leaves
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 cup cold water
- Paprika, for garnish (optional)
- Diced cucumber or dill sprigs, for garnish (optional)
Instructions
1. In a blender, mix the cucumbers, green bell pepper, garlic, onion, parsley, and dill. An important note: ensure the cucumbers are peeled, seeded, and cut into smaller pieces before blending. Similarly, the bell pepper should be chopped, and the garlic should be minced. And while the parsley can go in whole, give the dill a rough chop after removing it from the stem.
2.
3. Add the olive oil, white wine vinegar, lemon juice, salt, and black pepper.
4. Blend once more until all components are completely combined and the texture is velvety.
5. Combine the plain Greek yogurt in the blender and blend until combined.
6. Pour the cold water in a slow, steady stream while blending to achieve your preferred consistency.
7. If needed, taste and modify the seasoning, adding salt, pepper, or lemon juice to suit your taste.
8. To a bowl or container, transfer the gazpacho. Cover it. Place it in the refrigerator for no less than 2 hours. Do this until the soup is properly chilled and ready to serve.
9. Before serving, stir the gazpacho and pour it into separate bowls for each guest.
10. If desired, finish with a sprinkle of paprika, a few diced cucumbers, or a sprig or two of fresh dill, and serve right away.
Equipment Needed
1. Blender
2. Cutting board
3. Chef’s knife
4. Peeler
5. Measuring cups
6. Measuring spoons
7. Mixing bowl or container with lid
8. Spoon for stirring
FAQ
- Q: Can I make this Cucumber Gazpacho ahead of time?A: Yes, this dish can be made a day ahead and stored in the fridge, where it can sit and get even more flavorful.
- Q: Is there a way to make this recipe dairy-free?A: You can replace the Greek yogurt with a non-dairy yogurt or leave it out altogether. The texture will be less creamy, but the dish will still taste good.
- Q: How can I add more protein to this gazpacho?You might also try adding a scoop of protein powder or a handful of nuts or seeds to increase the protein content.
- Q: What can I use if I don’t have white wine vinegar?White wine vinegar can be substituted for with apple cider vinegar or rice vinegar.
- Q: How do I adjust the consistency if the gazpacho is too thick?A: More cold water may be added, one tablespoon at a time, until the desired consistency is reached.
- Q: What if I want a spicier version of this gazpacho?If you want your dish to have a little more heat, add a jalapeño or a sprinkle of cayenne pepper.
- Q: Why should the cucumbers be peeled and seeded?A: Smoothing the texture and combating bitterness in the soup require peeled and seeded cucumbers.
Substitutions and Variations
Zucchini: Substitute with cucumbers.
Green bell pepper: Substitute with yellow or red bell peppers for a sweeter flavor.
Avocado oil: If you want a little more of a flavor punch, you can use avocado oil in place of olive oil.
White wine vinegar: Substitute with apple cider vinegar for a fruitier flavor.
Use sour cream or a non-dairy yogurt alternative for a different texture and taste when you make your recipes with plain Greek yogurt.
Pro Tips
1. Chilling the Ingredients: For an even fresher taste, chill your cucumbers, bell pepper, and yogurt in the refrigerator before starting the preparation. This will give the gazpacho an extra cold and crisp finish.
2. Consistency Control: Adjust the amount of cold water gradually to achieve your desired consistency. Start with half a cup and add more as needed. If you prefer a thicker soup, you may not need the full cup.
3. Flavor Enhancement: Letting the soup sit overnight in the fridge can enhance the melding of flavors. If you have time, prepare the gazpacho a day in advance.
4. Herbal Freshness: For a more intense herbal flavor, consider adding other fresh herbs like mint or basil to the mixture. A few leaves can add a new dimension to the taste profile.
5. Serving Tip: For an elegant presentation, use a fine mesh sieve to strain the gazpacho before chilling, resulting in an ultra-smooth texture. Serve in chilled bowls or glasses to enhance the cooling effect.
Cucumber Gazpacho Recipe
My favorite Cucumber Gazpacho Recipe
Equipment Needed:
1. Blender
2. Cutting board
3. Chef’s knife
4. Peeler
5. Measuring cups
6. Measuring spoons
7. Mixing bowl or container with lid
8. Spoon for stirring
Ingredients:
- 2 large cucumbers, peeled, seeded, and chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup fresh parsley leaves
- 2 tablespoons fresh dill leaves
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 cup cold water
- Paprika, for garnish (optional)
- Diced cucumber or dill sprigs, for garnish (optional)
Instructions:
1. In a blender, mix the cucumbers, green bell pepper, garlic, onion, parsley, and dill. An important note: ensure the cucumbers are peeled, seeded, and cut into smaller pieces before blending. Similarly, the bell pepper should be chopped, and the garlic should be minced. And while the parsley can go in whole, give the dill a rough chop after removing it from the stem.
2.
3. Add the olive oil, white wine vinegar, lemon juice, salt, and black pepper.
4. Blend once more until all components are completely combined and the texture is velvety.
5. Combine the plain Greek yogurt in the blender and blend until combined.
6. Pour the cold water in a slow, steady stream while blending to achieve your preferred consistency.
7. If needed, taste and modify the seasoning, adding salt, pepper, or lemon juice to suit your taste.
8. To a bowl or container, transfer the gazpacho. Cover it. Place it in the refrigerator for no less than 2 hours. Do this until the soup is properly chilled and ready to serve.
9. Before serving, stir the gazpacho and pour it into separate bowls for each guest.
10. If desired, finish with a sprinkle of paprika, a few diced cucumbers, or a sprig or two of fresh dill, and serve right away.
