Cucumber Green Gazpacho

Cucumber Green Gazpacho

Fresher extra virgin olive oil is always better

Extra virgin olive oil (EVOO) is the natural unprocessed juice of olive fruits. Like fruit juices of any kind, they are better when they're freshly pressed. In addition to retaining its natural health benefits, fresher EVOO lends its flavours to any dish you make, especially when combined with complementary ingredients.

How to buy fresher EVOO? Look for olive harvest dates (the more recent the better), how soon the fruits were pressed right after harvest (the sooner the better) and how the EVOO is cellared or stored after pressing or bottling (best in cool temperatures of 15C and away from light). 

Olive oil matching

When working with fresh green veggies and herbs, it pays to select equally fresh tasting EVOO in order to highlight their best flavour attributes. Beyond freshness, understanding the taste profiles of the various olive varietals can help your dish manifest its best potential. For this rendition of a Cucumber Gazpacho recipe, we chose a Koroneiki varietal which at its best, exudes aromas of green apples and fresh herbs. 


How to make this:

6-8 servings

  • 2 large cucumbers 
  • 30ml Extra virgin olive oil
  • 180g Boursin cheese with herbs
  • 120g Greek yoghurt
  • Fresh mint leaves, about 15-20 leaves 
  • Juice of 1/2 a lemon
  • Salt and freshly ground black pepper, to taste
  • Additional for serving/garnishing - Boursin, yoghurt, olive oil and mint leaves
  • Equipment - blender or food processor
  1. Peel off some but not all of cucumber skins with a peeler, to create a greener and more textured effect
  2. Cut cucumbers lengthwise, remove seeds and dice into small pieces to be blender-ready
  3. Blend together diced cucumber, Boursin, yoghurt, olive oil and mint leaves until smooth
  4. Add the lemon juice, salt and pepper. Pulse blender to mix well. 
  5. Pour into serving bowls or glasses and chill in fridge for at least 1 hour till very cold
  6. To serve, top off with a dollop of yoghurt and Boursin, a few golden drops of extra virgin olive oil and garnish with a sprig of mint leaves. 


Serve as accompaniment to grilled fish or shrimps. Make sure it's served very cold for best flavours. Also check out our rendition of the Andalusian classic cold soup, Salmorejo, especially if you love the delicious marriage of fresh tomatoes and great EVOO. 

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