This easy cucumber gazpacho is the perfect no-cook recipe you need to try this summer.
Crafted with yogurt, fresh herbs, seasonings and of course- the star ingredient- cucumber, this chilled soup is a great appetizer to have on your table.
This one’s a unique take on the classic tomato gazpacho, and once you give it a try, you’ll realize how it is the next best thing.
Hot summer months call for cold, refreshing foods, and I always find myself turning to fresh, juicy produce to use when the temperatures soar.
My watermelon Tajin salad and mango con Tajin are all time favorites, but I really wanted to find a way to use some of the cool, fresh yogurt I had at hand.
And that’s when I thought of this chilled cucumber soup recipe.
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What's So Great About the Recipe?
My favorite part about this refreshing cucumber gazpacho is the fact that it is ridiculously easy to put together.
It truly is the perfect recipe for hot summer days thanks to its high water content.
Plus, you’ll barely need any prep time to put this together.
Ingredients For the Cucumber Gazpacho Recipe
You’ll need just a few simple ingredients to make this creamy cucumber gazpacho.
Cucumbers: You’ll need to start off with fresh cucumbers. Choose ones that have a vibrant green color and are firm to touch. I used Persian cucumbers, because that’s what I had at hand.
Greek yogurt: I used unflavored, unsweetened Greek yogurt for the recipe. You could also use regular yogurt if you want to.
Garlic: Fresh garlic, or even just garlic powder for that matter, can add so much flavor to most cold soups, not just this recipe.
Onions: I used green onions to bring a nice bit of aroma and flavor to this no-cook soup.
Olive oil: I used extra virgin olive oil, because the flavor it has is truly unmatched. You could use regular olive oil too.
Herbs: I used fresh mint leaves and dill to bring some zesty flavors into the cold soup. You can use what you have at hand.
Jalapeño: Jalapenos add a nice kick of heat to this refreshing, light soup. You can use as much as you prefer- just taste and adjust.
Lime juice: I also ended up adding a little squeeze of fresh lime juice to bring some tanginess into the soup.
Seasonings: I kept the seasonings simple and used just some kosher salt and crushed black pepper. You could also use some red pepper flakes if you want to.
See recipe card for quantities.
How to Make Cucumber Gazpacho
Once you have all the ingredients ready, here’s what you’ll need to do to make this light and refreshing soup.
Roughly chop the cucumbers, jalapenos and herbs.
Add them to a blender jar
Add all the remaining ingredients into the blender and blend until smooth.
Refrigerate for an hour and serve chilled.
Substitutions & Variations
- To make a vegan version of this recipe, you could swap the Greek yogurt with a plant based yogurt of your choice. I would recommend choosing coconut yogurt or cashew yogurt, as they both have flavors that could work well with the other ingredients of this recipe.
- If you don’t have the dill and mint that I used, you can try using pretty much any other herb of your choice. Fresh basil, parsley and cilantro are some good options.
💭Top Tip
Make sure you taste the cucumber for bitterness before you use it for the recipe.
Tips & Tricks to Nail the Recipe
- Remember to use full fat yogurt for the recipe- regardless of whether you’re using Greek or regular yogurt. This will ensure that the soup is thick and creamy, just as you want it to be.
- If you don’t get Persian cucumbers, you can use regular cucumbers instead. Just remember to peel the cucumbers before you add them into the blender.
- To give the gazpacho a bit of heat, you can add a pinch or two of cayenne into the mix.
- For some extra flavor into this summer soup, you could also add some red onion into the mix while blending everything together.
- I also love adding some avocado into the mix to lend some creaminess into the soup and to make it super healthy.
- If you don’t have the lime juice but still want to give the soup a bit of a tangy flavor, add some sour cream into the mix.
How to Serve Cucumber Gazpacho
This cool and refreshing gazpacho can be enjoyed in a lot of ways.
You can serve it as a refreshing chilled soup, served in a bowl and topped with your favorite toppings and garnishes like croutons and microgreens.
It also makes for a great light lunch on hot days. You can pour the creamy soup into small shot glasses and tuck in a chilled shrimp with its tail hanging out. This can be a great appetizer that you can serve at your summer BBQ parties and get-togethers.
The subtle cucumber flavor works perfectly with lots of other summer recipes.
I love teaming this cold soup with some Mexican street corn salad and my favorite Elote casserole.
If you want to keep things simple, you could just serve it with some grilled corn on the cob and turn it into a nice light meal.
You can also team it up with some refreshing summer sides like avocado Pico de Gallo, cucumber Pico de Gallo or even just a simple strawberry pineapple salsa.
Topping Ideas
Like most soups, you might want to bring a bit of texture and fun into this green cucumber gazpacho.
Lightly toasted pine nuts, edible flowers, lemon zest, fresh basil leaves and other herbs, red pepper flakes, Italian seasoning and a light drizzle of extra virgin olive oil can be great options.
FAQs
What Can I Do With Extra Yogurt and Cucumber?
A great way to use up some of your extra cucumber and yogurt is to make some masala chaas aka buttermilk or some cucumber and mint raita.
Related Recipes
Looking for other recipes like this? Try these:
Cucumber Gazpacho
Ingredients
- 1 cucumbers skin on and seeds removed (I use a sharp spoon or edge of a peeler to remove the seeds)
- 1 cup Greek yogurt plain
- 1 green onions cut into 2 inch chunks
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon mint leaves
- 2 tablespoon dill fresh
- 1 tablespoon lime juice
- 1 jalapeno chopped
Instructions
- Roughly chop the cucumbers, jalapenos and herbs.
- Add them to a blender jar
- Add all the remaining ingredients into the blender and blend until smooth.
- Refrigerate for an hour and serve chilled.
