I’m sharing my no cook cucumber gazpacho with a clever pantry trick that makes it come together in minutes.

Jump to Recipe

Summer heat makes me want something light and oddly thrilling. I made a Quick And Easy Cucumber Gazpacho and honestly couldnt stop sipping the bowl.

The english cucumbers give it that clean crisp base while greek yogurt makes the texture creamy without feeling heavy. I kept it simple so the flavors sing.

It’s a chilled soup that looks like you fussed for hours, but you didnt. I serve it when I want to impress without trying too hard, and people always ask for the recipe even though it cant be simpler.

Try it the next hot afternoon, you wont regret it.

Ingredients

Print Recipe (No Advertisments)

Crunchy mostly water, some fiber; refreshing base, very low in calories.
Creamy, adds protein and tang, makes soup silky and slightly richer.
Healthy fats heart friendly, adds smooth mouthfeel and subtle fruitiness.
Bright acidic bite adds freshness and a clean sour lift to flavor.
Herby light anise notes; aromatic touch that feels summery and bright.
Pungent small amount gives savory depth, not sweet more warming.
Mild oniony sweetness adds subtle savory-sweet complexity without overpowering.
Enhances flavors balances brightness, use sparingly for best result.
Adds mild heat and complexity, wakes the palate without overwhelming.

Ingredient Quantities

3 large english cucumbers (about 900 g)

1 small shallot (about 50 g)

1 clove garlic

1 cup plain greek yogurt (240 ml)

1/4 cup extra virgin olive oil (60 ml)

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons fresh dill

1/2 cup cold water (120 ml)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Wash the 3 cucumbers, trim the ends, peel if you want, cut into chunks and scoop out seeds if they’re especially watery; save a few thin slices for garnish.

2. Peel the shallot and slice it roughly, peel the garlic clove; put the shallot slices in cold water for 5 minutes to mellow the bite, then drain.

3. Into a blender or food processor add the cucumber chunks, drained shallot, garlic, 1 cup plain Greek yogurt, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, 1/2 cup cold water, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

4. Blend on high until completely smooth, scraping down the sides once or twice so nothing gets missed, but don’t overblend or the soup will warm up and lose brightness.

5. Taste and adjust seasoning; add a pinch more salt or another teaspoon of lemon juice if it needs brightness, or a little more water if it’s too thick.

6. For a silkier finish push the soup through a fine mesh strainer with a spatula, or skip this step if you like it rustic and a bit chunky.

7. Chill the gazpacho in the fridge at least 30 minutes so the flavors marry; if you’re impatient pop a few ice cubes in then remove them before serving.

8. Stir once more before serving, pour into bowls and drizzle a little extra virgin olive oil on top, sprinkle extra dill and place the reserved cucumber slices for garnish.

9. Store leftovers in an airtight container in the fridge up to 2 days, stir before serving because the yogurt and oil may separate a bit.

Equipment Needed

1. Cutting board for trimming and slicing cucumbers and shallot
2. Sharp chef’s knife (or a paring knife for finer work)
3. Vegetable peeler (optional) to peel cucumbers if you want
4. Melon baller or small spoon to scoop out seeds
5. Large bowl for soaking the shallot and catching scraps
6. Blender or food processor to puree the soup
7. Measuring cups and spoons for yogurt, oil, lemon, salt etc
8. Fine mesh strainer and rubber spatula to push the soup through (for a silkier finish)
9. Serving bowls plus an airtight container for leftovers

FAQ

3 large english cucumbers (about 900 g)

1 small shallot (about 50 g)

1 clove garlic

1 cup plain greek yogurt (240 ml)

1/4 cup extra virgin olive oil (60 ml)

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons fresh dill

1/2 cup cold water (120 ml)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Can I use regular cucumbers instead of english cucumbers? Answer: Yes you can. English cucumbers are less seedy and milder but regular cucumbers work fine. You may want to scoop out big seeds first.

How long will the gazpacho keep in the fridge? Answer: Up to 3 days in an airtight container. Flavor mellows over time so taste and re-season with salt or lemon before serving.

Can I make this vegan? Answer: Yes swap the greek yogurt for a plain unsweetened plant based yogurt and use olive oil as written. Texture and tang will be slightly different but still great.

Is the garlic strong raw? Answer: Raw garlic gives a bright bite. If you want milder garlic flavor roast the clove briefly or use only half a clove.

Can I freeze this soup? Answer: I dont recommend freezing yogurt based gazpacho. The texture changes when thawed and becomes grainy. Better to keep it fresh in the fridge.

How can I thin or thicken the soup? Answer: To thin add cold water or a splash of unsalted vegetable broth. To thicken add a bit more greek yogurt or blend in some avocado for creaminess.

Quick And Easy Cucumber Gazpacho Recipe Substitutions and Variations

English cucumbers: Persian cucumbers, same weight; 3 to 4 regular slicing cucumbers, peeled and seeded to match the volume; peeled zucchini, raw, about equal weight, milder flavor but works in a pinch.
Plain Greek yogurt: sour cream, equal amount; labneh or well strained plain yogurt, equal amount; unsweetened plain dairy free yogurt like coconut or soy, equal amount though it may be a touch thinner.
Fresh lemon juice: fresh lime juice, equal amount; white wine vinegar, start with about half the amount and adjust to taste; apple cider vinegar, same trick, start small and add more if needed.
Fresh dill: flat leaf parsley, chopped, same amount; chopped chives or scallion greens for an oniony lift; dried dill, use about 1 teaspoon dried for each tablespoon fresh and taste as you go.

Pro Tips

– Salt the cucumber chunks and let them sit for about 10 minutes, then squeeze or drain off the liquid before blending. It makes the soup much less watery and the cucumber flavor pops more, but dont overdo it or you’ll lose too much volume.

– Keep everything as cold as possible and blend briefly. Cold ingredients keep the soup bright and fresh tasting, and short bursts prevent the blender from warming the mix and turning the flavor dull.

– For an ultra silky finish push the blended soup through a fine mesh strainer, or if you like it thicker skip that step. If you want a dairy free option use silken tofu or cashew cream instead of yogurt, it still gives body without tasting heavy.

– Taste for acid and salt before serving, a tiny extra squeeze of lemon or a splash of white wine vinegar will wake it up. Store in an airtight container in the fridge up to two days, stir or whisk before serving because the oil and yogurt will separate a bit.

Quick And Easy Cucumber Gazpacho Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm sharing my no cook cucumber gazpacho with a clever pantry trick that makes it come together in minutes.

Servings

servings

Calories

142

kcal

Equipment: 1. Cutting board for trimming and slicing cucumbers and shallot
2. Sharp chef’s knife (or a paring knife for finer work)
3. Vegetable peeler (optional) to peel cucumbers if you want
4. Melon baller or small spoon to scoop out seeds
5. Large bowl for soaking the shallot and catching scraps
6. Blender or food processor to puree the soup
7. Measuring cups and spoons for yogurt, oil, lemon, salt etc
8. Fine mesh strainer and rubber spatula to push the soup through (for a silkier finish)
9. Serving bowls plus an airtight container for leftovers

Ingredients

3 large english cucumbers (about 900 g)
1 small shallot (about 50 g)
1 clove garlic
1 cup plain greek yogurt (240 ml)
1/4 cup extra virgin olive oil (60 ml)
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons fresh dill
1/2 cup cold water (120 ml)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Wash the 3 cucumbers, trim the ends, peel if you want, cut into chunks and scoop out seeds if they're especially watery; save a few thin slices for garnish.
Peel the shallot and slice it roughly, peel the garlic clove; put the shallot slices in cold water for 5 minutes to mellow the bite, then drain.
Into a blender or food processor add the cucumber chunks, drained shallot, garlic, 1 cup plain Greek yogurt, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, 1/2 cup cold water, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Blend on high until completely smooth, scraping down the sides once or twice so nothing gets missed, but don't overblend or the soup will warm up and lose brightness.
Taste and adjust seasoning; add a pinch more salt or another teaspoon of lemon juice if it needs brightness, or a little more water if it's too thick.
For a silkier finish push the soup through a fine mesh strainer with a spatula, or skip this step if you like it rustic and a bit chunky.
Chill the gazpacho in the fridge at least 30 minutes so the flavors marry; if you're impatient pop a few ice cubes in then remove them before serving.
Stir once more before serving, pour into bowls and drizzle a little extra virgin olive oil on top, sprinkle extra dill and place the reserved cucumber slices for garnish.
Store leftovers in an airtight container in the fridge up to 2 days, stir before serving because the yogurt and oil may separate a bit.

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.