Cucumber Gazpacho

Why You’ll Love This Recipe

You’ll want to make this creamy cucumber gazpacho on repeat all summer long. It’s super light and incredibly easy to make. It’s become my new favorite summer recipe.

I love gazpacho and could eat it as an appetizer, meal, or snack. A cool soup is super refreshing, especially on hot days. 

There’s nothing better than enjoying a meal on the patio once the warm weather hits. For those days when you want a no-cook recipe, this cucumber soup is for you. Toss all the ingredients into a blender, then chill for a few hours.

Before serving, load it up with all your favorite garnishes. And don’t forget the crusty bread for dipping!

Are you looking for more soup recipes? We have plenty to choose from! And for more no-cook summer recipes, try this Greek Yogurt Cucumber Salad!

What is Gazpacho

Gazpacho is a Spanish soup made by blending raw vegetables. It’s typically made with tomato as the base. It also usually includes peppers, onion, garlic, olive oil, and vinegar. It’s thickened with bread and is served cold.

This cucumber gazpacho is a delicious twist on the classic, using cucumber, spinach, avocado, fresh herbs, and Greek yogurt.

Ingredients

• Cucumber: You’ll need 1 large English cucumber, also known as a hot house cucumber. These have a thinner skin and less seeds than a typical garden cucumber. You can substitute it for a few Persian cucumbers, which have a similar taste and texture. Read more about different cucumber varieties.
• Baby Spinach: A handful of baby spinach adds a bright green color and more nutrients to this soup.
• Garlic: A clove of minced garlic for added zing.
• Avocado: Half a large avocado, sliced. This adds to the creamy texture.
• Greek Yogurt: Use plain Greek yogurt for extra creaminess. I like to use nonfat, but any kind will work. Just be sure it’s plain. To make it dairy-free, swap out the yogurt for a dairy-free yogurt alternative. If you don’t have any yogurt on hand, sour cream will work, too!
• Fresh Herbs: Fresh cilantro, mint leaves, and green onion. Using fresh herbs in this recipe is a must! Don’t like cilantro? Try basil!
• Lime Juice:  The juice of 1/2 lime.
• Olive Oil:  Extra virgin olive oil adds richness to the gazpacho.
• Red Wine Vinegar:  For some tang. If you’re sensitive to acid, you can leave it out.
• Sea Salt:  Salt is a must to round out the flavors and make them pop.

*The full ingredient list with amounts is in the recipe card below.

How to Make Cucumber Gazpacho

This gazpacho recipe comes together in just 2 simple steps.

1. Place all the ingredients in a high-speed blender and blend until smooth. Taste and adjust the seasoning as needed.
2. Refrigerate in an airtight container for at least 2 hours to chill. Serve cold, topped with your favorite garnishes.

Variations

• Lemon and basil. Not a fan of cilantro? Swap it out for fresh basil leaves. Swap the lime juice for lemon juice to complement it nicely.
• Give it a kick. Want to make it spicy? Add in a jalapeño or habanero.
• Make it vegan. To make this soup vegan and dairy-free, use a plain yogurt alternative instead of Greek Yogurt.
• Double or triple the recipe. You can easily double or triple the recipe. Make sure you use a large blender so everything will fit, or plan to blend in batches using a smaller blender.

Serving Suggestions

My favorite way to serve cucumber gazpacho is as a starter to a meal or with tapas. It also makes a great snack or side dish. Serve it with fresh crusty bread for dipping and your favorite main dish. It pairs well with chicken or shrimp skewers.

Load it up with your favorite toppings like roasted chickpeas, diced cucumber, and a drizzle of yogurt. I like to take a tablespoon of Greek yogurt and add a few splashes of water, stirring, until it has a drizzling consistency.

Make Ahead and Storage

Make Ahead: This is the perfect make-ahead recipe since it needs to chill for 2 hours before serving. It’s great for prepping for a get-together or meal prepping for the week.

To Store: Refrigerate in an airtight container for up to 3 days.

To Freeze: It is best served fresh, but you can freeze this cucumber gazpacho in an airtight container for up to 2 months. The consistency may change and become a little grainy.

Frequently Asked Questions (FAQ’s)

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