Cool & Creamy Cucumber Gazpacho
Forget tomatoes, the best gazpacho is made with cucumbers! This cool and creamy Cucumber Gazpacho is a no-cook soup recipe that’s perfect when it’s hot outside or whenever you need a taste of summer.
The first time I made this, I was trying to clean out the fridge and avoid cooking anything. One cucumber, a little Greek yogurt, and a handful of herbs later—I ended up with a chilled green soup that disappeared in seconds. It’s become one of my go-to summer recipes ever since. Whether you’re prepping ahead for a dinner party or just need something light and bright for lunch, this one’s a winner.
Here is the recipe, including the ingredient list and the instructions. You don’t need to be fancy or fussy—just blend, chill, and garnish your way to flavor.
Ingredients
- Jalapeño – Seeds removed. If you like it spicy, use a whole jalapeno or try a serrano chili. Just remove the seeds – they don’t blend well and can make your soup texture gritty.
- Onion – white and green parts, trimmed
- Garlic – Please use fresh garlic, it makes all the difference!
- English cucumber – Trim the ends but don’t peel it. If you use waxy cucumbers, you’ll need to peel them and scoop out the seeds.
- Fresh cilantro – You can use the stems and all. I just snip off the bottom inch of the stems and then the rest is totally fine to use.
- Fresh dill – Dill haters, give it a try! The dill just balances the flavor, you may not even taste it.
- Lime juice – A bit of acidity really brightens up this soup.
- Greek yogurt – Divided. For the creamiest soup, use Greek yogurt. I’ve tried this recipe with regular plain yogurt and it was OK but it just wasn’t as creamy as it is with Greek yogurt.
- Salt
- White pepper – Use white pepper so you don’t have ugly black flecks of pepper in your soup.
- Cumin
- Olive oil
Optional Garnishes
- Diced avocado
- Diced cucumber
- Shallots – Very finely diced.
- Chives – Finely chopped.
- Cilantro or dill – Finely chopped.
- Lime zest
- Swirl of yogurt
How To Make Cool & Creamy Cucumber Gazpacho
- Add the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil to a blender.
- Blend until the mixture is smooth and creamy. If it’s too thick, add a splash of water or extra yogurt to loosen it up.
- Taste the gazpacho and adjust salt, lime juice, or jalapeño for extra flavor. I like mine with a bit of a kick and lots of tang.
- Chill the soup in the fridge for at least an hour—longer if you can. It gets better as it rests. You can also make it a day ahead.
- Prep your garnishes while the soup chills: dice cucumber, avocado, and shallots, and chop your herbs.
- Thin the remaining ¼ cup yogurt with a tablespoon of water if you want to make a swirl on top of the soup bowls.
- Pour the chilled soup into bowls and drizzle a swirl of yogurt on top.
- Top with any garnishes you like—I go for avocado, cucumber, chives, and a sprinkle of lime zest if I’m feeling extra.
- Serve immediately and enjoy that cooling, creamy, zippy bite!
Step-By-Step Process
Chef Jenn’s Tips
- Use English cucumbers for fewer seeds and the best color.
- Add more or less jalapeño depending on your heat tolerance
- If your blender struggles, blend the greens and liquid first, then add the cucumber. You can make this in a food processor but it won’t be quite so smooth.
Recommended
Make It A Meal
Cucumber Gazpacho is the perfect start to a summer meal. I like to pair it with a crusty piece of baguette or some grilled chicken on the side. It also works beautifully with Mediterranean mezze like hummus, olives, and feta-stuffed peppers. Light, easy, and refreshing!
Storage
Store the gazpacho in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, since the mixture may separate slightly. I don’t recommend freezing this soup—it’s best enjoyed fresh and chilled. If you want to prep ahead, just keep the soup and garnishes separate until serving.
Cool & Creamy Cucumber Gazpacho
Ingredients
- 1/3 jalapeño seeds removed
- 1 green onion trimmed
- 1 garlic clove
- 1 large English cucumber
- ¼ cup fresh cilantro
- ¼ cup fresh dill
- 1-2 tablespoons lime juice
- 1¼ cups plain Greek yogurt divided
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon cumin
- 1 tablespoon olive oil
Instructions
- Add the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil to a blender.
- Blend until the mixture is smooth and creamy. If it’s too thick, add a splash of water or extra yogurt to loosen it up.
- Taste the gazpacho and adjust salt, lime juice, or jalapeño for extra flavor. I like mine with a bit of a kick and lots of tang.
- Chill the soup in the fridge for at least an hour—longer if you can. It gets better as it rests. You can also make it a day ahead.
- Prep your garnishes while the soup chills: dice cucumber, avocado, and shallots, and chop your herbs.
- Thin the remaining ¼ cup yogurt with a tablespoon of water if you want to make a swirl on top of the soup bowls.
- Pour the chilled soup into bowls and drizzle a swirl of yogurt on top.
- Top with any garnishes you like—I go for avocado, cucumber, chives, and a sprinkle of lime zest if I’m feeling extra.
- Serve immediately and enjoy that cooling, creamy, zippy bite!
Notes
Chef Jenn’s Tips
- Use English cucumbers for fewer seeds and the best color.
- Add more or less jalapeño depending on your heat tolerance
- If your blender struggles, blend the greens and liquid first, then add the cucumber. You can make this in a food processor but it won’t be quite so smooth.
