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Green Goddess Cucumber Gazpacho
Silky smooth, bright and irresistibly tangy, this refreshing no-cook dessert delivers pure comfort with every spoonful. Fresh, vibrant and wonderfully cooling, it’s best enjoyed thoroughly chilled.
Create the gazpacho base - Add the cucumber, Greek yoghurt, extra-virgin olive oil, lemon juice, red wine vinegar and fresh dill to a high-powered blender.
Blend until silky smooth - Process on high speed until the mixture is completely smooth, light and velvety. Season generously with sea salt and freshly ground black pepper.
Chill to develop flavour - Transfer the gazpacho to a bowl or airtight container, cover, and refrigerate for at least 2 to 3 hours. Chilling allows the flavours to meld and enhances the soup's refreshing character.
Taste and refine - Before serving, give the gazpacho a good stir and taste. Adjust the seasoning with additional salt, pepper or a squeeze of fresh lemon juice if needed.
Serve and garnish - Divide between chilled bowls and finish with sliced spring onions, a drizzle of extra-virgin olive oil and a scattering of finely diced cucumber for added texture. Garnish with extra dill if desired.
A few details make all the difference
01
Salt the Cucumbers for Maximum Flavour
Before blending, place the chopped cucumbers in a colander, sprinkle lightly with sea salt and leave for 20 minutes. This draws out excess water, concentrates their fresh flavour and helps create a richer, more intensely refreshing gazpacho.
02
Use Ice-Cold Ingredients
For an exceptionally refreshing gazpacho, chill the cucumber, yoghurt and lemon juice before blending. Starting with cold ingredients means the soup stays fresh-tasting and silky without becoming diluted by ice.
03
Blend Longer Than You Think
Allow the blender to run for an extra minute after everything appears combined. The additional blending emulsifies the olive oil with the yoghurt and cucumber, creating an incredibly smooth, velvety texture worthy of a restaurant-quality presentation.
Why this recipe works
Fresh, vibrant and irresistibly silky, this Green Goddess Cucumber Gazpacho is a modern take on a seasonal favourite. Combining garden-fresh cucumbers with creamy yoghurt and aromatic dill, it creates a beautifully chilled soup that's as refreshing as it is nourishing. Perfect for sunny afternoons, alfresco lunches or effortless entertaining.
Cook’s notes
For an exceptionally cold and refreshing gazpacho
Place the serving bowls in the freezer for 15 minutes before serving. The icy bowls help keep the soup perfectly chilled from first spoonful to last.
Final seasoning is key
After chilling, stir well and taste once more. Add additional sea salt, black pepper or lemon juice as required to achieve a crisp, refreshing flavour with a clean citrus finish.
Recipe by Flora Ashbury · Published 9 September 2026
Prep10 minsCook—Total10 minsServes4Energy kcal
Method
Create the gazpacho base - Add the cucumber, Greek yoghurt, extra-virgin olive oil, lemon juice, red wine vinegar and fresh dill to a high-powered blender.
Blend until silky smooth - Process on high speed until the mixture is completely smooth, light and velvety. Season generously with sea salt and freshly ground black pepper.
Chill to develop flavour - Transfer the gazpacho to a bowl or airtight container, cover, and refrigerate for at least 2 to 3 hours. Chilling allows the flavours to meld and enhances the soup's refreshing character.
Taste and refine - Before serving, give the gazpacho a good stir and taste. Adjust the seasoning with additional salt, pepper or a squeeze of fresh lemon juice if needed.
Serve and garnish - Divide between chilled bowls and finish with sliced spring onions, a drizzle of extra-virgin olive oil and a scattering of finely diced cucumber for added texture. Garnish with extra dill if desired.
Cook’s notes
For an exceptionally cold and refreshing gazpacho: Place the serving bowls in the freezer for 15 minutes before serving. The icy bowls help keep the soup perfectly chilled from first spoonful to last.
Final seasoning is key: After chilling, stir well and taste once more. Add additional sea salt, black pepper or lemon juice as required to achieve a crisp, refreshing flavour with a clean citrus finish.
Cooking mode
Green Goddess Cucumber Gazpacho
Create the gazpacho base - Add the cucumber, Greek yoghurt, extra-virgin olive oil, lemon juice, red wine vinegar and fresh dill to a high-powered blender.
Blend until silky smooth - Process on high speed until the mixture is completely smooth, light and velvety. Season generously with sea salt and freshly ground black pepper.
Chill to develop flavour - Transfer the gazpacho to a bowl or airtight container, cover, and refrigerate for at least 2 to 3 hours. Chilling allows the flavours to meld and enhances the soup's refreshing character.
Taste and refine - Before serving, give the gazpacho a good stir and taste. Adjust the seasoning with additional salt, pepper or a squeeze of fresh lemon juice if needed.
Serve and garnish - Divide between chilled bowls and finish with sliced spring onions, a drizzle of extra-virgin olive oil and a scattering of finely diced cucumber for added texture. Garnish with extra dill if desired.
A letter from table number seven
Something delicious for the weekend.
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