Cucumber Gazpacho is just what I needed in summer. This Cold Cucumber Soup recipe involves no cooking and gets done in just about 5 to 7 minutes. Just grind all ingredients together, chill and serve.
What I Like About Cucumber Gazpacho
- This soup can be made with ingredients readily available in many Indian homes and that means no stepping out of the home to shop on a hot, hot Indian summer day!
- As I already mentioned, this recipe requires no cooking and that is such a blessing.
- The Gazpacho is light on the stomach and cools you down; much needed for summer recipes.
- This Cucumber Soup stays fresh for 2-3 days (even a week) and so you can make a big batch that lasts several days; that means even less cooking. 🙂
- While I have used coriander as the fresh herb in my version of the Cucumber Gazpacho, you can use parsley, basil, mint, dill, or even a mix of herbs.
Note: If you are using herbs with a strong flavour (such as mint or dill), I would recommend you less than the 1/4 cup I mentioned. Just 1 or 2 tbsp should do.
- Adjust the number of green chillies ad garlic cloves to suit your palate. I prefer the Cold Cucumber Soup to be just a touch spicy and not-too-garlicky.
- I do not grind the cucumber to a smooth paste. I keep it coarse to give the Gazpacho some texture.
- I do not blend for too long after adding the yogurt because sometimes the soup becomes watery as a result. Blend for a few seconds to ensure all ingredients meld together.
- You can drizzle Olive Oil on the soup before you serve it; I did not.
- To make a vegan version of this gluten-free, vegetarian soup, just replace Greek Yogurt with a plant-based yogurt.
- Cucumber Gazpacho is known as a Cold Cucumber Soup for a reason; it tastes best when served chilled!
I posted the recipe for Chilled Cucumber Soup in May 2016 and have just got round to updating now almost 8 years later, though I really make this often.
How to Make Cucumber Gazpacho aka Cold Cucumber Soup
- Chop 2 English Cucumbers (~ 250 gms) to pieces. You can also slice them. I did not peel the cucumbers.
- Grind the cucumber pieces, 2 cloves of garlic, 2 green chillies, 1.5 tsp lemon juice, 1/4 fresh coriander leaves, 1 tsp Olive Oil, 1/2 tsp Pepper Powder and some salt to a coarse paste.
- Now add 1.5 cups of cold Greek Yogurt (thick dahi) and blend for a few seconds.
- Serve chilled.
Recipe for Cucumber Gazpacho or Cold Cucumber Soup
Cucumber Gazpacho | Cold Cucumber Soup
- 2 Soup Bowls
- 2 English Cucumbers (~250 gms)
- 1.5 Cup Greek Yogurt (Thick Dahi)
- 2 Cloves Garlic
- 2 Green Chillies
- 1/4 Cup Coriander Leaves (See Notes)
- 1.5 tsp Lemon Juice
- 1/2 tsp Pepper Powder (Or to taste; I used white pepper powder)
- 1 tsp Olive Oil
- Salt To Taste
- Chop or slice 2 English Cucumbers (~250 gms).
- Grind together the chopped cucumber, 2 cloves garlic, 2 green chillies, 1/4 cup coriander leaves, 1.5 tsp lemon juice, 1 tsp Olive Oil, 1/2 tsp Pepper Powder, and salt to a coarse paste.
- Add 1.5 cups cold greek yogurt (thick dahi) and blend for a few seconds.
- Chill in a refrigerator till you are ready to serve or if the Cucumber Gazpacho is not cold.
- Serve chilled.
- You can use any cucumbers that are available. I prefer to make this with English Cucumbers or the Indian Green Cucumber (Khira).
- You can use any fresh herb in place of coriander. For example: mint, dill, parsley, or basil. You can even use a mix of these.
- Note: If you are using herbs with a strong flavour (such as mint or dill), I would recommend you less than the 1/4 cup I mentioned.