Creamy Cucumber Gazpacho
On hot days when the kitchen feels like a sauna, this chilled cucumber gazpacho is the answer. It’s refreshing, has a bit of heat, and the creamy base makes it filling without being too rich. The herbs and lime keep it bright and balanced.
This recipe came out of a “what can I make without cooking?” moment. I had a lone cucumber, some yogurt, and fresh herbs. I tossed them in the blender, and it turned into a cool, green soup I’ve been hooked on ever since. Now it’s a regular summer dish—quick to make and great for warm-weather meals.
You don’t need anything fancy here. Just blend, chill, and top with whatever garnishes sound good.
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Ingredients:
- Jalapeño – Seeds removed. Use a whole jalapeño or a serrano if you want more heat.
- Onion – 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 Creamy Cucumber Gazpacho
- Combine jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil in a blender.
- Blend everything together until the texture is completely smooth and creamy.
- Add a splash of water or a bit more yogurt if the mixture is too thick.
Taste the soup and adjust the seasoning—more salt, lime, or jalapeño if needed. - Refrigerate for at least one hour so the flavors can develop; longer is even better.
- Prepare your toppings while it chills—dice cucumber, avocado, and shallots; chop fresh herbs.
- Stir a tablespoon of water into the leftover ¼ cup of yogurt to make it easier to drizzle.
- Pour the chilled soup into serving bowls and swirl the thinned yogurt on top.
- Sprinkle on any garnishes you like—avocado, cucumber, chives, and lime zest all work great.
- Serve right away and enjoy a cold, refreshing bowl.
Step-by-Step Process
Chef Jenn’s Tips
- Stick with English cucumbers—they have fewer seeds and give the soup a better color.
- Change the amount of jalapeño based on your spice preference.
- If blending is tough, process the herbs and liquids first, then toss in the cucumber. You can use a food processor, though the texture will be a bit chunkier.
Make It A Meal
Cucumber gazpacho is a great first course on hot days. I like it with a piece of crusty bread or some grilled shrimp on the side. It also fits right in with Mediterranean snacks like hummus, olives, and feta-stuffed mini peppers. It’s light but still satisfying.
Storage
Store any leftovers in an airtight container in the fridge and use within three days. Stir well before serving, since it can separate a bit over time. I don’t suggest freezing it—the texture doesn’t hold up. For make-ahead prep, keep the toppings in a separate container until you’re ready to eat.
Creamy Cucumber Gazpacho
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
- 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
- Combine jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil in a blender.
- Blend everything together until the texture is completely smooth and creamy.
- Add a splash of water or a bit more yogurt if the mixture is too thick. Taste the soup and adjust the seasoning—more salt, lime, or jalapeño if needed.
- Refrigerate for at least one hour so the flavors can develop; longer is even better.
- Prepare your toppings while it chills—dice cucumber, avocado, and shallots; chop fresh herbs.
- Stir a tablespoon of water into the leftover ¼ cup of yogurt to make it easier to drizzle.
- Pour the chilled soup into serving bowls and swirl the thinned yogurt on top.
- Sprinkle on any garnishes you like—avocado, cucumber, chives, and lime zest all work great.
- Serve right away and enjoy a cold, refreshing bowl.
Notes
Chef Jenn’s Tips
- Stick with English cucumbers—they have fewer seeds and give the soup a better color.
- Change the amount of jalapeño based on your spice preference.
- If blending is tough, process the herbs and liquids first, then toss in the cucumber. You can use a food processor, though the texture will be a bit chunkier.
