Chilling gazpacho recipes

Jill Wilcox, Special to QMI Agency
Cucumber gazpacho. (Craig Glover/QMI AGENCY)

Cucumber gazpacho. (Craig Glover/QMI AGENCY)

Few things are as refreshing in summer than a chilled soup to begin a meal.

Gazpacho, in particular, is an easy and nutrition-packed choice to beat the heat.

While the traditional tomato and pepper version still remains the most popular, it’s easy to make variations.

Cucumbers are an ingredient available year-round and are particularly refreshing in summer. If you are growing them in your garden, chances are you will have too many. This week I’ve provided a “green” gazpacho to refresh on those particularly steamy days.

Garlic, green onions and parsley contribute to the green theme. Greek yogurt and chicken stock add some creaminess and flavour.

Chilled soups are great since they can be made ahead, and are easy to simply pour into a chilled bowl. They are the ideal quick meal when poured into a glass or mug when you are on the run.

Cucumber Gazpacho


  • 2 English cucumbers, peeled
  • 2 green onions, chopped
  • 1 large clove garlic minced
  • 1 cup (250 ml) parsley leaves
  • 1 cup (250 ml) chicken stock
  • 1/2 cup (125 ml) Greek yogurt
  • 1 tbsp. sherry vinegar
  • 1 tbsp. (25 ml) lemon juice
  • 2 tbsp. (45 ml) extra virgin olive oil
  • salt and pepper to taste
  • olive oil for garnish
  • mint or parsley leaves for garnish


Cut the cucumbers into 2-inch chunks and place in a food processor along with all ingredients except the salt, pepper and garnish.

Process until slightly chunky, or until very smooth if you wish a smoother soup.

Season with salt and pepper to taste. Return to the fridge until ready to serve.

Pour into chilled bowls. Drizzle with a few drops of quality olive oil and garnish with a mint or parsley leaf.

Serves 6

Tomato Gazpacho


  • 1 English cucumber
  • 1 small green pepper
  • 1 small sweet white onion, coarsely chopped
  • 2 tomatoes, cored, seeded and quartered
  • 2 cups (500 ml) parsley leaves
  • 4 cups (1L) of tomato juice
  • 2 tbsp. (25 ml) sherry vinegar
  • 2 tbsp. (25 ml) extra virgin olive oil
  • 1 clove garlic minced
  • hot sauce to taste
  • salt to taste


Coarsely chop cucumber into 1-inch/2.5-cm chunks. Core, seed and coarsely chop green pepper.

Combine all ingredients in the bowl of a large food processor fitted with a metal blade (except the hot sauce and salt) and process using several off-on turns until the mixture is combined, but sill slightly chunky. If you don’t have a food processor, prepare the sup in a blender in several batches.

Season with hot sauce and salt to taste. Refrigerate until ready to serve.

Serves 6