Cucumber and Grape Gazpacho

Chilled cucumber and grapes on a gorgeous sunny day make a lovely delicate and refreshing soup.  I prefer mine without garlic as it feels too much like a culinary club round the head but if that’s your thing feel free – lots of recipes do have the garlic in.  Do use full fat yoghurt it adds greatly to the depth of flavour.

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  • 1. Finely slice the onion and blanch in boiling water for 20 seconds and drain
  • 2. Peel and de-seed the cucumbers and roughly chop
  • 3. Place in a blender or liquidiser with the yoghurt, mint, grapes, onion, vinegar and seasoning and wizz until nice and smooth. If necessary add some water or lime juice if it is too thick. It should be refreshingly smooth and drinkable rather than thick or coldly gloopy.

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...