Cucumber Gazpacho

Cucumber Gazpacho


Prep Time:  30 minutes
Cook Time:  0 minutes
Ready In:  minutes


Yields or Serves:  4

[Total: 1   Average: 5/5]

With warmer days ahead, I like to eat flavorful chilled soups. This gazpacho is a creamy bowl of balanced flavors that is sure to satisfy.

  • 1 3/4 Pounds Cucumbers (Peeled And Chopped)
  • 1 Cup Green Seedless Grapes
  • 1 Slice Country Italian Bread (Crusts Removed And Cubed)
  • 1/2 Cup Slivered Almonds
  • 1/4 Cup Finely Chopped Shallots
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Plain Whole Milk Greek Yogurt
  • 1 Tablespoon Sherry Vinegar
  • Mint Leaves And Cucumber Slices For Topping
  1. In medium-size bowl combine cucumbers, grapes, bread, almonds, shallots, and kosher salt. Cover and chill 2 hours.
  2. Using and immersion blender, blend until nearly smooth. Press through a fine mesh sieve into a bowl. Throw away solids. Whisk in yogurt and vinegar.
  3. Serve immediately or chill, covered, for up to 24 hours. Top with mint and cucumber just before serving.
  4. Serves 4
  5. Prep Time: 30 Minutes Cook Time: 0 Minutes Chill Time: 120 Minutes Total Time: 150 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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