Name: Cucumber Gazpacho Recipe
Prep time: 10 min
Total time: 2 h 10 min
Ingredients: 4 medium English cucumbers, peeled and sliced; 1 cup Greek yogurt; 3 tbsp extra-virgin olive oil, plus extra for drizzling; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1⁄4 cup fresh dill; 2 scallions, thinly sliced; salt and pepper

Jump to Recipe· 4.8 from 115 reviews

If you’re searching for the most refreshing remedy to a sweltering summer day, Cucumber Gazpacho is your new best friend. This chilled soup is impossibly creamy, delightfully tangy, and bursting with garden-fresh flavor in every silky spoonful—it’s like edible air conditioning in a bowl!

Why You’ll Love This Recipe

Ultra Refreshing: Cool cucumber and a hit of zesty lemon chill you out instantly—perfect for hot days.
Creamy, Yet Light: Greek yogurt gives the gazpacho its luscious body, but keeps every spoonful light, not heavy.
Ridiculously Easy: Everything goes straight into the blender—no cooking, no stress, just a five-minute prep!
Versatile & Customizable: There are endless ways to garnish, tweak, and make this recipe your own.

Ingredients You’ll Need

The beauty of Cucumber Gazpacho is in its simplicity—each ingredient shines and plays a key part. Here’s a quick rundown on why every element matters and how they team up to create that delicate, cool flavor profile.

English Cucumbers: These are the star—mild, crisp, and nearly seedless, they yield that signature light green color and smooth texture.
Greek Yogurt: Adds creamy richness and a dose of tang, balancing the soup’s freshness and making it oh-so-satisfying.
Extra-Virgin Olive Oil: For a silky mouthfeel and subtle fruity depth—plus that gorgeous, glossy finish when drizzled on top.
Fresh Lemon Juice: Bright and zingy! Lemon lifts all the flavors, ensuring every spoonful pops.
Red Wine Vinegar: Offers gentle acidity and a tiny hint of sweetness, elevating the cucumbers even more.
Fresh Dill: Earthy, aromatic, and just a little sweet—dill makes this gazpacho unmistakably summery.
Scallions: They provide a mild onion flavor that doesn’t overpower but rounds out the taste beautifully, especially as a garnish.
Salt and Pepper: The classic finishing touches; be generous! Seasoning brings the whole bowl to life.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to riff on this classic! Cucumber Gazpacho is all about embracing what’s in season and your favorite flavors. Here are some fun ways to make it your own, whether you’re going for extra veggies, a dairy-free twist, or an adventurous garnish.

Add Avocado: For extra creaminess and a boost of healthy fats, blend in half a ripe avocado.
Dairy-Free Version: Swap Greek yogurt for plant-based yogurt or coconut cream for a vegan-friendly bowl.
Make it Spicy: Toss in a bit of fresh jalapeño or a tiny splash of hot sauce for subtle heat and intrigue.
Herb Swap: Use fresh mint or basil instead of dill—both give the gazpacho a fresh dimension.
Add Crunch: Stir in diced radishes, bell pepper, or even watermelon cubes for beautiful color and texture.

How to Make Cucumber Gazpacho

Step 1: Prep and Blend

Start by peeling and slicing your English cucumbers. Place them straight into your blender, then add the Greek yogurt, olive oil, lemon juice, red wine vinegar, and dill. Blend everything together until the mixture is silky-smooth—aim for a beautifully pale green, pourable soup. Scrape the sides down as needed to catch any stray specks of dill or cucumber.

Step 2: Season and Chill

Once blended, give your Cucumber Gazpacho a taste and add salt and pepper to suit your palate—the seasoning makes all the flavors sing! Pour into a container, cover, and chill in the refrigerator for 2–3 hours. This cooling time is crucial: it lets all those bright notes meld together and transforms the soup from tasty to irresistible.

Step 3: Garnish and Serve

Right before serving, give the chilled gazpacho another quick taste to see if you’d like to adjust the salt, pepper, or add a squeeze more lemon juice. Serve in bowls or cups, topped with thinly sliced scallions, a drizzle of olive oil, and—if you wish—a pinch of extra chopped cucumber for crunch. Beautiful, easy, and ready to cool you down in style!

Pro Tips for Making Cucumber Gazpacho

Chill for Maximum Flavor: Don’t rush the chilling step! A few hours in the fridge allows the flavors to meld, and the soup tastes far more vibrant cold.
Peel for Creaminess: Always peel your cucumbers before blending—they’ll yield a silkier, less fibrous texture, especially if your blender isn’t super high-powered.
Balance the Acidity: If you prefer a milder tang, start with less lemon juice and add more to taste after chilling—the acid intensifies as it sits.
Garnish Generously: Scallions, dill, a swirl of yogurt, or even edible flowers can make your Cucumber Gazpacho look (and taste) extra special!

How to Serve Cucumber Gazpacho

Garnishes

There’s so much creativity in the garnishes for Cucumber Gazpacho! Go classic with sliced scallions and a swirl of olive oil, or add minced fresh dill, a sprinkle of flaky salt, diced cucumber, or microgreens for stylish flair. If you want to get fancy, try a dollop of Greek yogurt or a twist of lemon zest.

Side Dishes

This soup is tailor-made for light lunches or festive starters. Pair it with crispy crostini, herby flatbreads, or a simple tomato salad. For something heartier, offer it alongside a Spanish omelet or slices of smoked salmon for a brunch that feels like a cool breeze.

Creative Ways to Present

Want to wow your guests? Serve Cucumber Gazpacho in shot glasses as a party appetizer, pour into mason jars for picnics, or chill in pretty bowls topped with edible flowers for a garden lunch. Layer the garnishes for a pop of color and texture—let your inner artist play!

Make Ahead and Storage

Storing Leftovers

Store any leftover gazpacho in a tightly sealed container in the refrigerator—it stays fresh and delicious for up to 3 days. Stir well before serving again, since the soup can separate a little as it sits.

Freezing

You can freeze Cucumber Gazpacho, but be aware the texture may change once thawed due to the yogurt. Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge and stir thoroughly; you can re-blend to restore creaminess if needed.

Reheating

Reheating isn’t needed here! Cucumber Gazpacho is meant to be served ice-cold. Just chill, stir, and enjoy straight from the fridge for the most refreshing experience.

FAQs

Can I make Cucumber Gazpacho ahead of time?

Absolutely! In fact, Cucumber Gazpacho tastes best after several hours in the fridge. The flavors meld and intensify—just give it a good stir (or a quick blend) before serving if any separation has occurred.
Is it possible to make this recipe dairy-free?

You can turn Cucumber Gazpacho vegan in a snap! Use an unsweetened plant-based yogurt or even coconut cream as a swap for Greek yogurt; the texture stays lovely and the soup remains vibrant.
What type of cucumber is best for this recipe?

English cucumbers are my go-to—they’re crisp, tender-skinned, and nearly seedless, making the gazpacho silky. If you’re using regular cucumbers, peel and seed them for the smoothest finish.
Can I add other vegetables or herbs?

Definitely! This soup is a blank canvas: bell peppers, avocado, fresh mint, or basil are all fantastic additions. Just blend them in and adjust seasoning as needed.

Final Thoughts

I can’t recommend this Cucumber Gazpacho enough—it’s bright, beautiful, and as soothing as a gentle summer breeze. Whenever you need a cooling treat or want to serve something special with minimal effort, this is the recipe to try. Grab those cucumbers and let the chill begin!