Cucumber Gazpacho Recipe
This cucumber gazpacho is cool, creamy, and bursting with fresh, zesty flavor — a refreshing soup that’s perfect for warm days or light summer meals. Smooth, tangy, and beautifully aromatic, it’s a dish that feels as vibrant as it tastes.
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Servings: 4
Calories: 180kcal
Ingredients
- 1 large English cucumber 12 ounces, sliced (or use thin-skinned Turkish cucumbers)
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt
- ¼ cup sour cream or substitute with additional yogurt
- 1 –2 tablespoons lime juice or lemon juice
- ¼ –½ cup fresh cilantro or substitute with dill, Italian parsley, or basil
- 1 tablespoon shallot or one green onion, plus extra for garnish
- ⅓ jalapeño sliced (optional, for a touch of heat)
- 1 small garlic clove
- 1 teaspoon ground coriander
- ½ –¾ teaspoon salt
- ¼ teaspoon black or white pepper
Optional Garnishes:
- Poached shrimp drizzled with lime olive oil, and salt
- Diced avocado
- Finely diced cucumber
- 1 –2 tablespoons red onion or shallots finely chopped
- 2 scallions or chives thinly sliced
- Cilantro or dill finely chopped
- Lime zest
- Microgreens or edible flowers such as nasturtiums or coriander blossoms
- Swirl of yogurt or 3 tablespoons sour cream mixed with 1 tablespoon water
Instructions
- Place the cucumber, yogurt, sour cream, lime juice, cilantro, shallot, jalapeño, garlic, coriander, olive oil, salt, and pepper into a blender. Blend until the mixture becomes silky smooth, ensuring all the ingredients are well combined. Adjust the consistency with a splash of water if desired.
- Taste the gazpacho and fine-tune the seasoning — add more salt for depth, extra lime juice for brightness, or more jalapeño for a spicier kick. Transfer the soup to a covered container and refrigerate for at least one hour to allow the flavors to meld. It can also be prepared a day in advance for an even more pronounced taste.
- When ready to serve, prepare your chosen garnishes. Finely dice the cucumber and shallots, slice scallions or chives, and prepare any herbs or microgreens. If using poached shrimp or avocado, arrange them just before serving for maximum freshness.
- Pour the chilled gazpacho into bowls. For an elegant presentation, spoon a swirl or crescent of thinned sour cream across the surface. Top with colorful garnishes — diced vegetables, herbs, microgreens, or edible flowers — to create a visually striking dish.
- Serve immediately while cold, accompanied by crusty bread or a light salad for a refreshing, restaurant-quality summer meal.
Nutrition
Calories: 180kcal