If you’re craving a dish that instantly conjures up sun-drenched Mediterranean afternoons, look no further than Cucumber Gazpacho. This chilled soup isn’t just a refreshing answer to summer’s heat, it’s a vibrant symphony of creamy avocado, crisp cucumber, tangy yogurt, hints of citrus, and garden-fresh herbs — all blended to velvety smooth perfection. Whether you’re hosting a backyard gathering or simply spoiling yourself with a light lunch, Cucumber Gazpacho is your go-to green, spoonable cool-down.

Ingredients You’ll Need

Gathering a few simple ingredients is all it takes to make magic happen in your blender. Each one plays a starring role: from the cucumbers, which lend a cooling crunch, to the avocado’s luxurious texture and the punch of lemony brightness.

Cucumbers: The essential base of this dish, providing both fresh flavor and a delightfully hydrating crunch.
Avocado: Adds a creamy richness and subtle, buttery taste that sets this gazpacho apart.
Plain Greek Yogurt: Brings a cool tang plus extra silkiness—the key to a luscious spoonful.
Fresh Cilantro or Parsley: For a zesty, herbal finish and a splash of green color; choose your favorite!
Green Onion: Offers gentle sharpness and depth, balancing the other fresh flavors.
Lemon Juice: Infuses brightness that makes each bite sing.
Olive Oil: Adds a bit of fruity fat and smooths out the texture beautifully.
Garlic Clove: A touch of garlic turns up the aromatic complexity—don’t skip it!
Salt: Pulls all the flavors together, making each ingredient shine.
Black Pepper: Brings subtle warmth and just the right hint of bite.
Cold Water (as needed): Adjusts the consistency so the soup is perfectly sippable or spoonable, just how you like it.
Diced Cucumber and Herbs (optional garnish): For that extra pop of color and freshness right before serving.

How to Make Cucumber Gazpacho

Step 1: Prep the Veggies

Start by peeling and chopping your cucumbers and prepping the avocado. Make sure your cucumbers are cool, crisp, and seedless if possible for the smoothest texture. The avocado should be ripe and creamy, but not overly soft. Assemble all your other ingredients so everything is ready to go into the blender at once.

Step 2: Blend to Creamy Perfection

Add the cucumbers, avocado, Greek yogurt, cilantro (or parsley), green onion, lemon juice, olive oil, garlic clove, salt, and black pepper straight into your blender or food processor. Blitz everything together until you get a smooth, dreamy consistency. If the mixture seems too thick, drizzle in cold water a little at a time, blending after each addition, until it’s just right for your liking.

Step 3: Chill for Ultimate Refreshment

Pour the blended Cucumber Gazpacho into a bowl or pitcher, cover, and let it chill in the refrigerator for at least one hour. This step isn’t just about temperature—the flavors deepen and meld beautifully as it sits, transforming into a truly harmonious dish.

Step 4: Stir and Garnish

Before serving, give your Cucumber Gazpacho a good stir. Pour into bowls or glasses, then top with a sprinkle of diced cucumber, fresh herbs, or even a little crack of black pepper for that irresistible finishing touch. If you like, add a tiny drizzle of good olive oil for extra richness and shine.

How to Serve Cucumber Gazpacho

Garnishes

A generous spoonful of diced cucumber and chopped fresh herbs not only looks gorgeous but adds textural contrast that makes every bite exciting. For a special touch, try edible flowers, a sprinkle of flaky salt, or freshly ground pepper on top. A swirl of yogurt or a drizzle of quality olive oil also brings a restaurant-level polish to your bowl.

Side Dishes

Even though this Cucumber Gazpacho is a star all on its own, it shines even brighter alongside crusty sourdough bread, crisp seeded crackers, or a light summer salad. Try it with a plate of grilled shrimp, a simple caprese, or roasted chickpeas for a heartier meal.

Creative Ways to Present

Serve Cucumber Gazpacho in chilled shot glasses as a party appetizer for a fun and unexpected twist, or pour it into jars for elegant picnic fare. If you’re hosting friends, try pouring it into beautiful bowls with a striking swirl of herbed oil on top—guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Gazpacho keeps beautifully in an airtight container in the refrigerator for up to two days. The flavors continue to meld and intensify, making day-two spoonfuls just as delicious as the first.

Freezing

While it’s best enjoyed fresh, you can freeze this gazpacho if needed. Pour it into airtight containers, leaving a little space for expansion, and thaw overnight in the fridge. Give it a quick blend or whisk before serving to restore its creamy consistency.

Reheating

No reheating needed—Cucumber Gazpacho is meant to be served icy cold! If it’s been in the fridge for a while, give it a good stir and, if necessary, a quick blend to bring it back to silky smoothness.

FAQs

Can I make Cucumber Gazpacho vegan?

Absolutely! Swap out the Greek yogurt for your favorite plain dairy-free yogurt (almond, coconut, or soy based all work well) and follow the rest of the recipe as written. The avocado keeps things just as creamy and lush.

What type Soup

English or Persian cucumbers are ideal because they have tender skins and little to no seeds, which translates to a smoother final soup. However, any fresh, firm cucumber will do in a pinch—just peel and deseed as necessary.

How do I add more heat?

If you want a spicy kick in your Cucumber Gazpacho, add a small pinch of cayenne pepper or a few slices of fresh jalapeño to the blender. Start small—you can always add more to taste!

Can I prepare this gazpacho ahead of time?

Yes, Cucumber Gazpacho is actually even better after chilling for several hours or overnight. The flavors develop and mellow, so making it ahead is a great idea for entertaining or meal prepping.

What if my gazpacho turns out too runny or too thick?

If your soup is too thin, blend in a little extra avocado or Greek yogurt until you reach the desired texture. If it’s too thick, just add more cold water or a splash of chilled vegetable broth and blend until perfectly velvety again.

Final Thoughts

There’s something truly magical about the fresh, simple perfection of Cucumber Gazpacho. It’s the ultimate quick fix for steamy weather and always impresses whether you’re serving family, friends, or just yourself on a hot afternoon. Grab your blender and give this summery classic a try—you’ll be whisked away to green, garden-fresh bliss with every spoonful.

Cucumber Gazpacho Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 10 minutes (plus chilling time)
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This refreshing Cucumber Gazpacho is a perfect chilled soup for hot summer days. With the crispness of cucumbers, creaminess of avocado, and zing of lemon and herbs, it’s a delightful blend of flavors in a bowl.

Ingredients

Scale

For the gazpacho:

2 large cucumbers, peeled and chopped
1/2 avocado, peeled and pitted
1/2 cup plain Greek yogurt
1/4 cup fresh cilantro or parsley
2 tablespoons chopped green onion
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cold water (as needed)

For garnish:

Diced cucumber
Herbs

Cook Mode Prevent your screen from going dark

Instructions

Blend the ingredients: In a blender or food processor, combine cucumbers, avocado, Greek yogurt, cilantro, green onion, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
Adjust consistency: If the gazpacho is too thick, add cold water gradually until desired consistency is reached.
Chill and serve: Refrigerate the gazpacho for at least 1 hour. Before serving, stir well and garnish with diced cucumber and herbs.