Chilled Cucumber Gazpacho Soup with Olive Oil Garnish

Chilled Cucumber Gazpacho Soup

This refreshing soup is perfect for spring and summer - you puree the cucumber to make a smooth soup and our Damya Unfiltered Olive Oil perfectly balances the tanginess of the yogurt fresh herbs.



Makes 6 servings


  • 2 cucumbers
  • 2  onions
  • 1 clove of garlic
  • 1 and 3/4 cup plain Greek yogurt
  • 1 and 1/4 cup of milk of your choice
  • 15 fresh mint leaves
  • A dozen sprigs of basil
  • 2 tbsp. chopped parsley
  • Dash of paprika powder
  • 6 tbsp Damya Unfiltered Olive Oil
  • Salt & pepper to taste


  1. Peel, halve, seed and slice the cucumbers 
  2. Slice the  onions
  3. Peel and chop the garlic
  4. Wash, pat dry and finely chop the fresh mint and basil leaves
  5. Pour the sliced cucumbers, onions, garlic, mint, basil, parsley, milk, and the Greek yogurt into the bowl of a food processor. Add the Damya Unfiltered Olive Oil and a teaspoon of paprika powder, then season with salt and pepper to taste. Mix for several seconds until smooth.
  6. Present as an aperitif or starter accompanied by toasted bread with Damya Olive Oil infused with garlic


Optional: Sauté 2 tbsp breadcrumbs with paprika in Olive Oil; add for additional garnish as shown.

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