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Overhead shot of a bowl of creamy cucumber soup with herbs and a swirl of cream.

Cool & Creamy Cucumber Gazpacho

Chef Jenn
This Cool & Creamy Cucumber Gazpacho is a refreshing chilled soup made with crisp cucumbers, herbs, and a splash of tangy lemon. Light, healthy, and dairy-free, it's the perfect way to cool down on warm days—ideal for lunch, as a light appetizer, or a make-ahead dish for entertaining.
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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
  

  • 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.

Nutrition

Serving: 1cupCalories: 87kcalCarbohydrates: 6gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 3mgSodium: 319mgPotassium: 253mgFiber: 1gSugar: 4gVitamin A: 426IUVitamin C: 8mgCalcium: 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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