There’s something magical about chilled soups in the heart of summer. When the sun is high and the days stretch long into golden evenings, few things feel as refreshing and uplifting as a bowl of cucumber gazpacho. This light, hydrating dish has roots in Spanish cuisine, where cold soups are a treasured way to cool down during the intense Mediterranean heat. Traditionally made with ripe tomatoes, gazpacho has evolved in many regions and homes to include crisp cucumbers, fragrant herbs, and creamy additions like yogurt or avocado.
I remember the first time I had cucumber gazpacho on a sweltering August afternoon. It was served in a simple white bowl at a shaded garden table, the soup almost glowing pale green in the sunlight. The chill hit first, followed by a bright burst of cucumber and herbs, and then a soothing creaminess that lingered. It felt like eating a garden in full bloom. Ever since then, it’s been a go-to recipe in my summer kitchen — easy, quick, and always satisfying.
This version is a vibrant twist on the classic, keeping things simple while allowing fresh ingredients to shine. Whether you’re entertaining guests or just need something light for lunch, this cucumber gazpacho is a bowl of pure seasonal comfort.
Why You’ll Love This Recipe:
- Refreshing & Healthy: Made with raw veggies, herbs, and yogurt for a nourishing and hydrating meal.
- Quick & Easy: No cooking required. Everything blends together in minutes.
- Perfect for Summer: Light, cool, and satisfying — ideal for hot weather.
- Make-Ahead Friendly: Tastes even better after chilling for a few hours or overnight.
INGREDIENTS YOU’LL NEED:
- 2 large cucumbers, peeled and chopped
- 1 small avocado, peeled and pitted
- 1 garlic clove, minced
- 1 green onion, chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 cup plain Greek yogurt
- Salt and pepper to taste
- 1/4 cup cold water (adjust to desired consistency)
How to Make Cucumber Gazpacho
Making cucumber gazpacho is as easy as blending, chilling, and serving. It’s a low-effort, high-reward recipe that delivers crisp, creamy flavor every time.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep Your Ingredients
Start by peeling the cucumbers and chopping them into chunks. Slice the green onion, mince the garlic, and get your avocado peeled and pitted. This is the perfect time to pause and enjoy the fresh aroma of dill—it will bring so much brightness to the finished soup.
Step 2: Blend Everything Together
Add the cucumbers, avocado, garlic, green onion, dill, lemon juice, olive oil, yogurt, and a pinch of salt and pepper into a high-powered blender. Add a bit of cold water to help with the blending process.
Step 3: Adjust the Texture
Blend until completely smooth. If it’s too thick, add more cold water a little at a time until it reaches your desired consistency. The soup should be silky and pourable, but not watery.
Step 4: Chill Thoroughly
Transfer the soup to a bowl or airtight container and refrigerate for at least one hour. The flavors deepen beautifully as it chills, and the texture becomes even more luscious.
Step 5: Serve Cold
Pour the cucumber gazpacho into bowls and garnish with a drizzle of olive oil, a few fresh dill sprigs, or a scattering of finely diced cucumber or avocado for texture.
HELPFUL TIPS:
- For a vegan version, use a plant-based yogurt alternative.
- Use English cucumbers for a less bitter, seedless option.
- Chill your serving bowls in the fridge for an extra cooling touch.
- This gazpacho is even better the next day—great for meal prep.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (+ chilling time)
- Yield: 4 servings
- Category: Soup
- Method: Blended
- Cuisine: Spanish-Inspired
- Diet: Vegetarian, Gluten-Free
NOTES:
This cucumber gazpacho is a fantastic make-ahead option and a wonderful starter for summer dinners. Pair it with crusty bread or a simple grilled protein to make it a complete meal.
NUTRITIONAL INFORMATION:
(Per serving; approximate)
- Calories: 120
- Protein: 4g
- Fat: 8g
- Carbohydrates: 9g
- Fiber: 3g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I freeze cucumber gazpacho?
Freezing is not recommended as the texture of cucumbers and yogurt changes when thawed.
How long does it last in the fridge?
Store it in an airtight container for up to 3 days. Stir before serving.
Can I make it without yogurt?
Yes! You can substitute with a dairy-free yogurt or even a splash of coconut milk for creaminess.
STORAGE INSTRUCTIONS:
Store cucumber gazpacho in the refrigerator in an airtight container. Best enjoyed within 2–3 days. Stir well before serving as natural separation may occur.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Traditional Gazpacho
- Olive Garden Vegetable Soup
- Cool and Creamy Cucumber Gazpacho: A Chilled Summer Classic
- Cozy Olive Garden Vegetable Soup (Copycat)
CONCLUSION:
Cucumber gazpacho is more than just a summer soup — it’s a celebration of fresh produce, vibrant herbs, and the joy of eating something light, cool, and satisfying. Whether you’re serving it at a garden party or sipping it solo on the patio, this recipe brings the spirit of summer to your table with every spoonful.
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Cucumber Gazpacho
Description
There’s something magical about chilled soups in the heart of summer. When the sun is high and the days stretch long into golden evenings, few things feel as refreshing and uplifting as a bowl of cucumber gazpacho. This light, hydrating dish has roots in Spanish cuisine, where cold soups are a treasured way to cool down during the intense Mediterranean heat. Traditionally made with ripe tomatoes, gazpacho has evolved in many regions and homes to include crisp cucumbers, fragrant herbs, and creamy additions like yogurt or avocado.
I remember the first time I had cucumber gazpacho on a sweltering August afternoon. It was served in a simple white bowl at a shaded garden table, the soup almost glowing pale green in the sunlight. The chill hit first, followed by a bright burst of cucumber and herbs, and then a soothing creaminess that lingered. It felt like eating a garden in full bloom. Ever since then, it’s been a go-to recipe in my summer kitchen — easy, quick, and always satisfying.
This version is a vibrant twist on the classic, keeping things simple while allowing fresh ingredients to shine. Whether you’re entertaining guests or just need something light for lunch, this cucumber gazpacho is a bowl of pure seasonal comfort.
Ingredients
2 large cucumbers, peeled and chopped
1 small avocado, peeled and pitted
1 garlic clove, minced
1 green onion, chopped
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup plain Greek yogurt
Salt and pepper to taste
1/4 cup cold water (adjust to desired consistency)
Instructions
Step 1: Prep Your Ingredients
Start by peeling the cucumbers and chopping them into chunks. Slice the green onion, mince the garlic, and get your avocado peeled and pitted. This is the perfect time to pause and enjoy the fresh aroma of dill—it will bring so much brightness to the finished soup.
Step 2: Blend Everything Together
Add the cucumbers, avocado, garlic, green onion, dill, lemon juice, olive oil, yogurt, and a pinch of salt and pepper into a high-powered blender. Add a bit of cold water to help with the blending process.
Step 3: Adjust the Texture
Blend until completely smooth. If it’s too thick, add more cold water a little at a time until it reaches your desired consistency. The soup should be silky and pourable, but not watery.
Step 4: Chill Thoroughly
Transfer the soup to a bowl or airtight container and refrigerate for at least one hour. The flavors deepen beautifully as it chills, and the texture becomes even more luscious.
Step 5: Serve Cold
Pour the cucumber gazpacho into bowls and garnish with a drizzle of olive oil, a few fresh dill sprigs, or a scattering of finely diced cucumber or avocado for texture.
Notes
This cucumber gazpacho is a fantastic make-ahead option and a wonderful starter for summer dinners. Pair it with crusty bread or a simple grilled protein to make it a complete meal.