When summer heat becomes unbearable and you crave something cooling and elegant, this Cold Cucumber Soup, also known as Cucumber Gazpacho, delivers pure refreshment in every spoonful. This chilled soup transforms humble cucumbers into a silky, sophisticated dish that’s perfect for hot days, light lunches, or as an impressive starter for dinner parties. Unlike traditional tomato-based gazpacho, this cucumber variation offers a clean, crisp flavor that’s both hydrating and satisfying. The soup requires no cooking, making it an ideal recipe when you want something delicious without heating up your kitchen.
Serves: 4-6 people
Prep Time: 15 minutes
Chill Time: 2 hours
Ingredients
- 4 large English cucumbers (about 3 pounds)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 small shallot, finely diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1/2 cup cold vegetable broth (optional, for thinning)
- Ice cubes for serving
For Garnish:
- 2 tablespoons chopped fresh chives
- 1/4 cup small cucumber cubes
- A drizzle of olive oil
- Fresh herb sprigs
Preparation Steps
Preparing the Cucumbers
Start by washing all cucumbers thoroughly under cold running water. Peel three of the cucumbers completely, leaving one cucumber with its skin on for added color and texture. Cut all cucumbers in half lengthwise and use a spoon to scrape out the seeds from the center. This step prevents the soup from becoming watery and ensures a smoother texture. Roughly chop the seeded cucumbers into large chunks.
Blending the Base
Place the chopped cucumbers in a food processor or high-speed blender. Add the Greek yogurt, lemon juice, lime juice, minced garlic, chopped dill, mint leaves, and diced shallot. Pour in the olive oil and add salt and white pepper. Blend the mixture until completely smooth, about 2-3 minutes. The soup should have a creamy, velvety consistency.
Adjusting Consistency and Seasoning
Taste the soup and adjust seasoning as needed. If you prefer a thinner consistency, gradually add cold vegetable broth, one tablespoon at a time, until you reach your desired texture. The soup should be pourable but not too thin. Remember that flavors will develop and intensify as the soup chills, so avoid over-seasoning at this stage.
Chilling Process
Transfer the soup to a large bowl or container and cover tightly with plastic wrap. Refrigerate for at least 2 hours, though overnight chilling produces the best results. The cold temperature allows all flavors to meld together beautifully and creates the refreshing quality that makes this soup so appealing.
Serving Suggestions
When ready to serve, give the soup a good stir as ingredients may separate slightly during chilling. Ladle the cold soup into chilled bowls for the best presentation. Add a few ice cubes to each bowl if you want an extra-cold serving temperature.
Garnishing and Presentation
Top each serving with finely chopped chives, small cucumber cubes, and a light drizzle of quality olive oil. Add fresh herb sprigs like dill or mint for an elegant touch. The contrast of textures from the smooth soup and crunchy cucumber garnish makes each bite interesting and satisfying.
Storage and Make-Ahead Tips
This cucumber gazpacho keeps well in the refrigerator for up to three days when stored in a covered container. The soup may thicken slightly over time, so thin with a little cold water or broth if needed. This recipe is perfect for meal prep since the flavors actually improve with time. Always serve well-chilled and stir before serving.
Variations and Substitutions
For a dairy-free version, substitute the Greek yogurt with cashew cream or coconut yogurt. Add avocado for extra creaminess, or include a handful of fresh basil instead of dill for a different flavor profile. Some cooks enjoy adding a splash of white wine vinegar for extra tang, while others prefer a hint of honey for subtle sweetness.
