Cool & Creamy Cucumber Gazpacho
Add Preferred SourceWhen the temperature climbs and you don’t want to even think about using the stove, this cucumber gazpacho is my go-to. It’s cold, creamy, a little tangy, and has just the right hint of spice. The herbs make it fresh, and the yogurt gives it body without making it heavy.
The first time I threw this together, I was trying to use up what was in the fridge and avoid turning on any heat. I had a cucumber, some Greek yogurt, and a few herbs. I blended them all up, and it turned out way better than expected. I’ve been making it every summer since. It’s easy to prep ahead and works great for lunch or as a starter for guests.
Here’s how to make it. Nothing complicated—just blend everything up, let it chill, and top it off however you like.
Ingredients:
- Jalapeño – Seeds removed. Use a whole jalapeño or a serrano if you want more heat.
- Onion – both white and green parts, trimmed.
- Garlic – Fresh garlic works best.
- English cucumber – Trim the ends, no need to peel unless using waxy cucumbers.
- Fresh cilantro – Use the stems too—just trim the bottom inch.
- Fresh dill – Even if you’re not a big fan, give it a try—it balances the flavors.
- Lime juice – Adds brightness.
- Greek yogurt – Divided—Greek yogurt makes this soup extra creamy.
- Salt – Adjust to taste.
- White pepper – So your soup looks smooth.
- Cumin
- Olive oil
Optional Garnishes:
- Diced avocado
- Diced cucumber
- Shallots – Very finely diced.
- Chives – Finely chopped.
- Cilantro or dill – Finely chopped.
- Lime zest
- Swirl of yogurt
How to Make Cool &Creamy Cucumber Gazpacho
- Toss the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil into a blender.
- Blend until the soup is creamy and has a smooth consistency. Add a little water or more yogurt if you need to thin it out.
- Taste the blend and tweak the salt, lime, or jalapeño to match your flavor preference.
- Chill the soup in the fridge for an hour or more so it can fully cool.
- Dice your garnishes while the soup is chilling—prep the avocado, cucumber, shallots, and herbs.
- Mix the remaining yogurt with a tablespoon of water to make a drizzle for topping.
- Pour the cold soup into bowls and top each one with a swirl of the thinned yogurt.
- Finish with your favorite garnishes—try diced avocado, chopped chives, or lime zest.
- Serve immediately and enjoy it while it’s cold and full of flavor.
Step-By-Step Process
Chef Jenn’s Tips
- Pick English cucumbers if you want fewer seeds and a cleaner, brighter color.
- Adjust the amount of jalapeño to match how spicy you like your food.
- If your blender isn’t powerful, start by blending the herbs and liquids first, then add the cucumber. A food processor will work too, but the texture won’t be as smooth.
Recommended
Make It A Meal
This cucumber gazpacho makes a great starter for any summer meal. I usually serve it with a slice of toasted baguette or a few grilled shrimp skewers. It also pairs really well with a Mediterranean-style spread—think hummus, olives, and stuffed peppers with feta. It’s simple, fresh, and satisfying.
Storage
Keep the soup in a sealed container in the fridge for up to three days. Stir it before serving, as it may separate a little while sitting. Freezing isn’t ideal—it tastes best cold and fresh. If you’re making it ahead, store the garnishes separately and add them just before serving.
Cool & Creamy Cucumber Gazpacho
Ingredients
- ⅓ 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
- 1 ¼ 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 chopped
- cilantro or dill finely chopped
- lime zest
- swirl of yogurt
Instructions
- Toss the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil into a blender.
- Blend until the soup is creamy and has a smooth consistency. Add a little water or more yogurt if you need to thin it out.
- Taste the blend and tweak the salt, lime, or jalapeño to match your flavor preference.
- Chill the soup in the fridge for an hour or more so it can fully cool.
- Dice your garnishes while it’s cooling—prep the avocado, cucumber, shallots, and herbs.
- Mix the remaining yogurt with a tablespoon of water to make a drizzle for topping.
- Pour the cold soup into bowls and top each one with a swirl of the thinned yogurt.
- Finish with your favorite garnishes—try diced avocado, chopped chives, or lime zest.
- Serve immediately and enjoy it while it’s cold and full of flavor.
Notes
Chef Jenn’s Tips
- Pick English cucumbers if you want fewer seeds and a cleaner, brighter color.
- Adjust the amount of jalapeño to match how spicy you like your food.
- If your blender isn’t powerful, start by blending the herbs and liquids first, then add the cucumber. A food processor will work too, but the texture won’t be as smooth.
Nutrition
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.
