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Refreshing Cucumber Gazpacho Recipes

Refreshing Cucumber Gazpacho Recipes

A cool, creamy cucumber gazpacho brightened with lemon, dill, and mint. Blend it in minutes and chill for a refreshing summer starter or light lunch.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 large English cucumber peeled if waxy; seeds removed if large
  • 0.75 cup plain Greek yogurt 2% or whole milk
  • 2 tablespoon extra-virgin olive oil
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar or rice vinegar
  • 1 clove garlic minced
  • 0.25 cup fresh dill chopped
  • 0.25 cup fresh mint leaves packed, chopped
  • 2 medium scallion white and light green parts, sliced
  • 0.5 medium jalapeño seeded for less heat
  • 0.5 cup cold water as needed to thin
  • 1 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon black pepper freshly ground
  • 0.5 cup diced cucumber for garnish
  • 0.5 cup cherry tomato halved, for garnish
  • 0.5 cup croutons for garnish (optional)
  • 1 teaspoon extra-virgin olive oil for drizzling, optional

Instructions

Preparation Steps

  • Prep produce: Peel cucumbers if needed and roughly chop. Slice scallions, seed and chop jalapeño, mince garlic, and chop dill and mint.
  • Blend the base: Add cucumbers, yogurt, lemon juice, sherry vinegar, garlic, dill, mint, jalapeño, scallions, olive oil, salt, and pepper to a blender.
  • Thin and puree: Pour in the cold water and blend on high until very smooth and silky. Add more water a splash at a time if you prefer a looser texture.
  • Season to taste: Adjust salt, pepper, and acidity with more lemon juice or vinegar as desired.
  • Chill: Transfer to a covered container and refrigerate at least 30 minutes for flavors to meld.
  • Serve: Stir, ladle into bowls, and garnish with diced cucumber, cherry tomatoes, croutons, and a light drizzle of olive oil.

Notes

Make it vegan by swapping Greek yogurt for a ripe avocado or vegan yogurt. For extra chill, blend in a few ice cubes. Gazpacho thickens as it rests—thin with cold water as needed. Keeps refrigerated for up to 2 days.