Cucumber Gazpacho
Light, refreshing, and full of bright herbal notes, this Cucumber Gazpacho by Chef Giorgos Tsoulis blends crisp cucumber, celery, fresh herbs, and apple cider vinegar into a chilled summer soup that’s both elegant and revitalizing. Finished with yogurt and finely chopped cucumber, it’s the perfect starter for warm-weather meals.
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
Chef's Tip:Serve with a drizzle of olive oil and extra finely chopped cucumber for added freshness.
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