When it’s hot and you don’t want to turn on the stove, this chilled cucumber gazpacho is a simple, refreshing option. Cool, tangy, herby, and slightly spicy, it’s creamy enough to be satisfying without feeling heavy.
The first time I made it, I was using up ingredients in the fridge—one cucumber, a scoop of Greek yogurt, and a few herbs turned into a green, cold soup that was gone in minutes. It’s now a regular in my summer rotation.
Whether you’re prepping ahead or just need something light and fast, this one’s easy to throw together and full of flavor.
History
Cucumber gazpacho is a modern variation of the traditional Spanish gazpacho, which dates back to the Andalusian region of Spain as early as the 8th century, when it was made with bread, olive oil, garlic, vinegar, and sometimes almonds. The addition of cucumbers as a base ingredient emerged in the late 20th century as chefs began experimenting with lighter, more refreshing versions of classic gazpacho. Cucumber gazpacho gained popularity in the 1990s and early 2000s, especially in upscale restaurants and food magazines, where its cool, crisp flavor and vibrant green color made it a popular summer dish.
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
- Chives
- Cilantro or dill
- Lime zest
- Swirl of yogurt
How To Make Cool & Creamy Cucumber Gazpacho
- Combine the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of the Greek yogurt, salt, white pepper, cumin, and olive oil.
- Blend everything until the soup is smooth. If the consistency is too thick, stir in a bit of water or more yogurt.
- Taste and adjust the flavor—add more salt, lime juice, or jalapeño depending on what it needs.
- Transfer the soup to the fridge and chill for at least one hour, or longer if you have time. The flavors get better as it rests. You can make it the day before.
- Prep your toppings: dice the avocado, cucumber, and shallots, and chop your herbs.
- Thin the remaining ¼ cup yogurt with about a tablespoon of water.
- Pour the soup into bowls and add a swirl of yogurt on top.
- Finish with any toppings you like. I usually go with avocado, cucumber, chives, and a pinch of lime zest.
- Serve right away while it’s cold and fresh.
Step-By-Step Process
Chef Jenn’s Tips
- English cucumbers have fewer seeds and make the soup smoother and brighter.
- Adjust the amount of jalapeño depending on how spicy you like it.
- If your blender has trouble with the mix, start by blending the herbs, garlic, lime juice, and oil first, then add the cucumber.
Make It A Meal
This gazpacho is great as a starter or a light lunch. I like it with a piece of crusty bread or grilled shrimp. It also pairs well with mezze-style sides like hummus, olives, or feta-stuffed peppers.
Storage
Store leftovers in a sealed container in the fridge for up to three days. Stir well before serving, as it may separate. Don’t freeze this—it’s best served fresh. If you’re prepping ahead, keep the soup and garnishes separate until ready to serve.
Cool & Creamy Cucumber Gazpacho
Ingredients
- ⅓ jalapeño seeds removed
- 1 green onion trimmed
- 1 clove garlic
- 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
Optional garnishes
- avocado diced
- cucumber diced
- 1 tablespoon shallots very finely diced
- 2 tablespoons chives finely diced
- cilantro or dill finely chopped
- lime zest
- swirl of yogurt
Instructions
- Combine the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of the Greek yogurt, salt, white pepper, cumin, and olive oil.
- Blend everything until the soup is smooth. If the consistency is too thick, stir in a bit of water or more yogurt.
- Taste and adjust the flavor—add more salt, lime juice, or jalapeño depending on what it needs.
- Transfer the soup to the fridge and chill for at least one hour, or longer if you have time. The flavors get better as it rests. You can make it the day before.
- Prep your toppings: dice the avocado, cucumber, and shallots, and chop your herbs.
- Thin the remaining ¼ cup yogurt with about a tablespoon of water.
- Pour the soup into bowls and add a swirl of yogurt on top.
- Finish with any toppings you like. I usually go with avocado, cucumber, chives, and a pinch of lime zest.
- Serve right away while it’s cold and fresh.
Notes
Chef Jenn’s Tips
- English cucumbers have fewer seeds and make the soup smoother and brighter.
- Adjust the amount of jalapeño depending on how spicy you like it.
- If your blender has trouble with the mix, start by blending the herbs, garlic, lime juice, and oil first, then add the cucumber.