Description
Elevate your summer meals with this ultra-creamy Cucumber and Zucchini Gaspacho. This chilled soup bursts with vibrant green freshness, delivering a velvety, spoonable texture you won’t find in classic Spanish gazpacho. A delicate balance of salted, drained cucumber and zucchini, rich Greek yogurt, bold olive oil, and a touch of garlic creates an intensely refreshing, thick soup that remains stable for hours in the fridge. Serve icy cold as a showstopping appetizer, light starter, or sophisticated addition to any picnic. Ready in minutes—no cooking needed—and easily customizable with fresh mint or dill, this recipe is a must for fans of cool, nourishing eats during the hottest days.
Ingredients
- 2 gros concombres (environ 500 g)
- 2 petites courgettes (environ 350 g)
- 250 g yaourt grec entier
- 4 cuillères à soupe huile d’olive extra vierge
- 2 grosses gousses ail
- 1 petite échalote (20 g environ)
- 1 cuillère à soupe vinaigre de cidre
- 1 cuillère à café sel fin
- Quelques feuilles de menthe ou d’aneth (facultatif)
Instructions
- Prep and salt vegetables: Wash the cucumbers and zucchinis. If needed, peel the cucumbers. Cut both into 2 cm cubes, discarding ends and any very watery seed centers. Place all cubes in a colander set over a bowl. Sprinkle with 1 teaspoon of fine salt, tossing well to coat all surfaces. Let vegetables drain (dewater) for 20 minutes to draw out excess liquid.
- Dry and drain thoroughly: After 20 minutes, press the vegetables in the colander with your palm or the back of a spoon to extract more liquid. Discard the collected juice. Briefly pat the vegetables dry with a clean kitchen towel.
- Blend everything: Place salted cucumbers and zucchinis into a blender. Add Greek yogurt, extra virgin olive oil, chopped garlic, sliced shallot, apple cider vinegar, and (if using) the fresh mint or dill. Blend on high for 2–3 minutes, scraping down sides as necessary, until completely smooth and creamy.
- Taste and adjust: Open the blender and check for salt or acidity. Add a pinch more salt or a splash of vinegar/lemon juice if needed and blend briefly.
- Chill thoroughly: Transfer the gaspacho to a large bowl or pitcher. Refrigerate for at least 2 hours (important for flavor and texture).
- Serve icy cold: Stir well before serving. Pour the chilled soup into cold bowls or glasses. Garnish with a swirl of extra olive oil, more fresh mint, and pumpkin seeds if desired.
- Prep Time: 25 minutes (including 20 minutes draining)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl (approx. 250 ml/about 265g)
- Calories: 153
- Sugar: 6.3g
- Sodium: 540mg
- Fat: 10.9g
- Saturated Fat: 2.3g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 9.2g
- Fiber: 1.6g
- Protein: 5.7g
- Cholesterol: 11mg
Keywords: For a super-silky gaspacho, strain through a fine mesh sieve before chilling. Do not skip the vegetable salting and draining step—this ensures your soup is rich and creamy, not watery. Keep cold until ready to serve; this recipe is not suited for serving warm. Mint adds a cool finish, while dill brings a hint of anise; avoid basil, which browns easily in this recipe. The soup thickens in the fridge; if overly dense, blend in a spoonful of olive oil—not water—to adjust.