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A spoonful of creamy green soup is lifted above a clear bowl filled with the same soup, garnished with herbs and a swirl of cream.

Cool & Creamy Cucumber Gazpacho

Chef Jenn
This chilled cucumber gazpacho blends fresh herbs, creamy Greek yogurt, and a touch of jalapeño for the ultimate refreshing summer soup—no cooking required!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Soup
Cuisine Mediterranean, Spanish-Inspired
Servings 4 servings
Calories 87 kcal

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.

Nutrition

Serving: 1cupCalories: 87kcalCarbohydrates: 6gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 3mgSodium: 339mgPotassium: 252mgFiber: 1gSugar: 3gVitamin A: 435IUVitamin C: 7mgCalcium: 98mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cold soup, cucumber gazpacho, refreshing cucumber soup, summer soup
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