A cucumber gazpacho is one of my favourite summer meals. On a hot day, it is the perfect refreshing recipe to make to cool you down! This easy recipe is ready in minutes and has only a few ingredients. Fresh cucumber, blended with yoghurt and a dash of sour cream, a splash of milk and some aromatic mint, pure simplicity and just perfection. You don't need a mile-long list of ingredients to make good food if you just use what nature gave you, and cucumber and mint are one of the best pairings there is. This chilled soup recipe is also remarkably filling, even though cucumber is mainly made of water!
Right now, we are finishing up the crop of garden produce before the next lot of veggies come into season. One thing we still have a lot of is cucumbers, and we also have hot weather! We are picking around six a day. Six, every day. All of our friends and neighbours are being gifted cucumbers but we still have more than we can handle. So I put 2 and 2 together and came up with a cucumber gazpacho. A chilled cucumber soup that is refreshing, delicious and the perfect lunchtime dish to enjoy in the sunshine. I hope you enjoy it too, please let me know if you try it!
This cucumber gazpacho is more substantial than you think it will be, but if you are particularly starving you could add some croutons. Or, serve some crusty bread on the side. Or follow it up with some cheese like we normally do. Or both!
If you love gazpacho try my classic gazpacho recipe here, it's another super refreshing soup for hot summer days!
This cucumber gazpacho takes minutes to make, and if you don't have the time or patience to chill it down in the fridge afterwards you can just add some ice cubes and serve straight away.Jump to Recipe
- Plain natural yoghurt
- Sour cream
- Lemon juice
- White wine vinegar
- Fresh mint
- Salt and pepper
See the recipe card for quantities.
Peel the cucumber, and cut it into chunks.
Add to a food processor and blend with the yoghurt, sour cream and garlic.
Once smooth, add the lemon and vinegar and season with salt and pepper, adding a splash of milk if it seems too thick.
Then stir in the fresh mint, chives, perhaps some edible flowers and chill thoroughly before serving (or if pressed for time, add ice cubes
Tip: You could sprinkle some edible flowers on top as I have, or even chilli flakes over the top to give this chilled soup some unexpected and delicious heat!
You will need a food processor to really blend the cucumber gazpacho ingredients together and get a really smooth, creamy soup.
- food processor
- 1 cucumber
- 150 ml natural yogurt
- 65 ml sour cream
- 20 ml milk
- 1 clove garlic
- ½ lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon mint
- Salt and pepper
- Peel the cucumber and cut into chunks
- Place all the ingredients into a blender, and blend until smooth
- Add a splash more milk if you want to slacken it further
- Season with salt and pepper to taste
- Chill in the fridge for an hour, then serve with more fresh mint as a garnish
This cucumber gazpacho can be stored in the fridge for 2-3 days.
These ingredients don't stand up well to freezing.