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cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
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5 from 2 votes

Cucumber Gazpacho

A quick and easy chilled summer soup with crunchy cucumbers and herbs.
Prep Time10 minutes
Chilling Time4 hours
Course: entree, Mains, soups
Cuisine: Fusion, International, Spanish
Servings: 3

Equipment

  • Blender

Ingredients

  • 300 g Japanese cucumbers peeled and chopped
  • 1 tbsp sweet basil
  • 1 tbsp Italian parsley
  • 1 tbsp Dill leaves
  • 1 tbsp Mint leaves
  • 1 Green chili
  • 1 small clove garlic
  • 1 small pickled shallot
  • 3 tbsp Olive oil
  • 3/4 c Fresh yogurt
  • 1/2 tsp White pepper
  • 1 tbsp Lemon juice
  • 1 tsp Salt or to taste

Garnish

  • 10 to 12 slices cucumber
  • 1 tbsp olive oil

To Serve

  • 2 slices toasted bread Optional

Instructions

  • Place all the ingredients with th eyogurt in a blender and pulse to break down the mixture to a coarse mixture.
  • Now blend on high speed till you have a smooth puree. Make sure there are no chunks of cucumber left.
  • Chill for atleast 4 hours.
  • Drizzle the olive oil over the soup and top with sliced cucumbers.
    cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
  • Serve with toasted bread.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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