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. 🙂
Some Tips
- 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
Cucumber Gazpacho is a Chilled Cucumber Soup that is just perfect for hot summer day. This soup requires no cooking (just blend everything together!) and is ready in under 10 minutes. What more can you ask for? Of course, it is super delicious!Vegans can replace the Greek Yogurt in this recipe with any plant-based yogurt.
Equipment
- Knife
- Blender
- 2 Soup Bowls
Ingredients
- 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
Instructions
- 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.
Serving Instructions
- Serve chilled.
Notes
- 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.
Nutrition
Calories: 174 kcalCarbohydrates: 21 gProtein: 18 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gCholesterol: 8 mgSodium: 793 mgPotassium: 689 mgFiber: 3 gSugar: 12 gVitamin A: 665 IUVitamin C: 17 mgCalcium: 223 mgIron: 1 mg
Perfect for summers
love it 🙂
Hey Aruna, I heard it is extremely hot back in Indai. Perfect for summers. – Sreelatha
Yes, it is, Sreelatha! Mumbai is relatively cooler at 35 C this past week.
Hey Aruna,
My Bulgarian friend introduced me to this cold soup and I just loved it.
In Bulgaria they make this very often in summer.
Sheetal (TSEC)
Hi Sheetal,
Nice to see you here. 🙂 Yes, I loved the soup as well. I love Czech veg food (I survive on it in Germany). Will explore Bulgarian food as well. 🙂