Cucumber Gazpacho
Created by Chef Giorgos Tsoulis, this cucumber gazpacho is a modern, refreshing take on the classic chilled soup. Built around crisp cucumber, aromatic herbs, and a touch of apple cider vinegar, the recipe balances freshness, acidity, and subtle sweetness. A brief sauté of onion, celery, and chili adds depth, while extended chilling allows the flavors to fully develop before blending.
Served cold and finished with creamy yogurt and finely chopped cucumber, this elegant soup is ideal for spring and summer lunches, light dinners, or as a refined starter for entertaining. Simple yet carefully layered, it reflects Chef Tsoulis’s ability to transform everyday ingredients into a polished, restaurant-worthy dish.
Cucumber Gazpacho
Ingredients
- 500 g cucumber roughly chopped
- 55 g celery roughly chopped
- 30 g fresh onion roughly chopped
- 1 chili pepper roughly chopped
- 5 g fresh coriander roughly chopped
- 6 mint leaves
- 30 ml extra virgin olive oil
- 50 ml apple cider vinegar
- 1 tbsp white sugar
- 2 tsp salt
To serve:
- yogurt
- cucumber finely chopped
Instructions
- Place a pan over medium heat. Add the olive oil, onion, celery, and chili pepper, and sauté for about 4 minutes, until softened and fragrant.
- Transfer the mixture to a bowl. Add the cucumber, coriander, mint, apple cider vinegar, sugar, and salt. Stir well, cover with plastic wrap, and refrigerate for 8 hours to allow the flavors to develop.
- Then transfer the mixture to a food processor and blend until smooth. Taste and adjust seasoning if needed.
- Refrigerate for another 4 hours until well chilled.
- Serve cold, topped with yogurt and finely chopped cucumber.
Notes
Related: Gazpiche
Related: Tarator (Bulgarian Cucumber Soup)
Related: Tahini & Lemon Asparagus Soup
Related: Creamy Broccoli Soup
Related: Tzatziki – Greek Cucumber Yogurt Dip
