This cold cucumber gazpacho is one of my favorite summer recipes. It’s quick, easy and no cooking required. All you need is a handful of fresh ingredients, a blender and it will be ready in 10 minutes.
Chilled cucumber soup is a lighter, greener take on the classic Spanish gazpacho, made with crisp cucumber, creamy Greek yogurt, a hint of garlic, olive oil and a squeeze of fresh lemon juice. The result is a creamy, smooth, refreshing cold soup that’s perfect for warm days. Serve it chilled in a bowl as a starter or light lunch, or pour it into a glass as a cooling appetizer.
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Chilled cucumber gazpacho soup
Gazpacho is a cold Spanish soup originating from Andalusia in Southern Spain. The classic version is made with raw summer vegetables like tomatoes, peppers, cucumber and onion, all blended together and served well chilled.
This cucumber gazpacho soup is a fun variation on the traditional recipe. Cucumber and Greek yogurt are the key ingredients giving the soup its characteristic fresh flavor and vibrant green color. Ever since I lived in Madrid, Spain, gazpacho has been my favorite soup during summer time and this cucumber version has quickly become a firm favorite too. It’s lighter, creamier and just as easy to make as the original.
Which ingredients to use
This recipe only needs a few simple ingredients, but each one plays an important role in the flavor and texture of the soup.
- Cucumber: I use an English cucumber for this recipe as it has a mild, slightly sweet flavor and doesn’t need to be peeled. The skin also gives the soup its vibrant green color. If you use a Persian or Spanish cucumber, the skin can be a bit bitter so it’s better to peel it first.
- Greek yogurt: Full-fat Greek yogurt gives the best creamy result. A natural unsweetened yogurt works just as well.
- Garlic: I use half a clove, but start with less if you’re not a big garlic fan. Raw garlic can be quite intense and its flavor becomes stronger the longer the soup sits in the fridge, so it’s always better to add a little more after chilling than too much at the start.
- Lemon juice: A squeeze of fresh lemon juice lifts all the flavors and adds a nice brightness to the soup. You can substitute with lime juice or white wine vinegar if that’s what you have on hand. When using lime juice or vinegar, just add half the quantity of lemon juice.
- Olive oil: A drizzle of good quality extra virgin olive oil adds a subtle richness to the soup. When blended, it also helps create a smoother, creamier texture.
- Salt and pepper: Season to taste, and always taste again before serving as the seasoning can change after chilling.
Tips & tricks
A few simple tips to make sure your cucumber gazpacho soup turns out perfectly every time.
- To peel the cucumber or not: If you’re using an English cucumber, don’t bother peeling it. The skin blends in completely and gives the soup that beautiful bright green color. For Persian or Spanish cucumbers though, I’d peel it first as the skin tends to be thicker and a bit bitter.
- Use a powerful blender: The better your blender, the creamier the result. Blend on high for at least 2 minutes. If the soup feels too thick, add a small splash of water and blend again. A little extra yogurt works wonders if you want it creamier.
- Go easy on the fresh garlic: Raw garlic is stronger than you think, and it gets more intense the longer the soup chills. Start with half a clove, then taste after chilling and add a little more if needed. It’s much easier to add than to fix an overpowering soup.
- Don’t rush the chilling: At least 30 minutes in the fridge, but if you can wait an hour or two, even better. The flavors really come together the longer it sits.
- Make it ahead: This soup keeps well in the fridge for up to 3 days in a sealed container. Just give it a good blend before serving as it may have separated a little.
How to serve
This chilled cucumber soup is best served straight from the fridge, so take it out just before serving. Pour it into a small bowl or glass and garnish with thin slices of cucumber, a wedge of lemon, a drizzle of olive oil and some freshly chopped parsley or dill.
It works well as a light starter or appetizer, especially at a summer dinner party since you can prepare it well in advance and just take it out of the fridge when your guests arrive. I also love serving it in a small glass as a cooling drink on a hot day in which case no bowl or spoon is needed.
If you want to make it a bit more substantial, serve it with some crusty bread on the side.
More cold soup recipes to try
- Classic Spanish gazpacho: The original and always a summer favorite.
- Watermelon gazpacho soup: A refreshing and slightly sweet twist on the classic.
- Salmorejo: A thicker, creamier Spanish cold tomato soup from Córdoba.
Cold Cucumber Gazpacho
Ingredients
- 1 large English cucumber (about 1 pound) roughly chopped
- ⅓ cup Greek yogurt (85 grams)
- ½ clove garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Optional garnish
- fresh parsley chopped
- dill fresh or dried
- lemon thinly sliced
- cucumber thinly sliced or finely chopped
Instructions
- Add the chopped cucumber, garlic, Greek yogurt, lemon juice and olive oil in a blender and blend 2 minutes on high until smooth.
- Season with salt and pepper to taste.
- Add a bit of water if the mixture is too thick. Add more yogurt if the soup is not creamy enough. Blend until you reach the desired consistency.
- Chill in the fridge for at least 30 minutes. Before serving, adjust seasoning. Add a little more salt, pepper or lemon juice if needed. Give it one final blend and serve straight away.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
