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Home » Recipes » Summer Recipes

Cucumber Gazpacho – Chilled Cucumber Soup

Last Modified: April 6, 2021

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Cucumber gazpacho is a refreshing creamy chilled soup that is just perfect for lunch on a hot day.

cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background

What is this Cucumber Gazpacho?

Gazpacho has its origins from Spain. They make gazpacho with tomatoes traditionally. But this cucumber gazpacho is a spin-off of the traditional tomato gazpacho. Like any gazpacho, this is a no-cook recipe that comes together in less than 10 mins. If you add chilled ingredients to make this, then you can even skip the chilling part.

Jump to:
  • Ingredients
  • Recipe Notes
  • Vegan Cucumber Gazpacho
  • Meal Planning and Prep Work
  • Chilled Cucumber Gazpacho- Method
  • More Summer Recipes
  • 📖 Recipe

Ingredients

ingredient line up for cucumber gazpacho

This recipe uses a lot of herbs. They are the most important elements when it comes to making a great cucumber gazpacho. 

Cucumbers- Japanese or Persian cucumbers work best for this chilled soup. Any cucumber will work but these varieties have a nice crunch and a delightful deep green skin. Both these add texture and color to our gazpacho. I have tried making this gazpacho with English cucumbers, Japanese cucumbers and Persian cucumbers. All three work remarkably well. While choosing your cukes, make sure they are not thick skinned and are crunchy.

Yogurt- While I have used regular yogurt in this recipe, you can always use chilled greek yogurt to make this. There really is no need to add any water to our gazpacho as the cucumber itself has plenty of water. This is enough to dilute our soup to the right consistency.

Olive oil- It is not necessary that you use extra virgin olive oil in this soup. But it gives an amazing flavor. I have made this with both regular olive oil and the extra virgin olive oil. While the former works well, adding extra virgin olive oil really takes the flavor up a notch.

Pickled shallots- If you do not have pickled shallots, I recommend skipping them altogether. The problem with adding raw shallots is that they are too pungent and give the gazpacho a slight bitter taste.

Garlic- Go very easy on the garlic. We are looking for a subtle hint of garlic. I have just used a small clove of garlic here. 

Green chili and white pepper- In my opinion, the heat from these two complements each other so well. And black pepper is more pungent than white. So I won’t recommend substituting white pepper with black pepper.

Herbs – As I mentioned in the beginning, herbs are what make this soup. I recommend a combination of basil, mint, dill, and parsley. While you can skip basil, mint, or parsley, dill is an absolute must. 

Recipe Notes

  1. I highly recommend using chilled fresh yogurt to make this creamy chilled soup. Low fat yogurt works well too.
  2. Using a high-powered blender will give you the best results. Make sure to blend on high speed until all of the cucumber pieces have blended really well. Somehow, chunky cucumber gazpacho did not work well for us. 
  3. Use good quality extra virgin olive oil for an amazing flavor.
  4. This is a naturally gluten-free recipe. You can always serve this with a light salad to make it a complete meal.

Vegan Cucumber Gazpacho

If we look at all the ingredients for our gazpacho, all but one are dairy-free. To make this a completely vegan cucumber gazpacho, I recommend using Cashew yogurt. Coconut yogurt is your next best bet. Just make sure both are chilled and whisked smooth.

Meal Planning and Prep Work

Meal Planning

If you are planning to serve this at a party, you can easily make this ahead and let it chill in the fridge for up to 2 days. I have not tried freezing this gazpacho. I will definitely keep you guys updated in case I try this.

Prep Work

 The most time consuming prep work for this soup is probably cleaning and sorting the herbs. Once you deal with this, you are literally 2 mins away from making and enjoying some chilled cucumber gazpacho.

Chilled Cucumber Gazpacho- Method

Combine all the ingredients in a blender.

Blend to a smooth puree. 

Pour into bowls. Garnish with cucumber slices. 

Drizzle olive oil. 

cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background

Serve chilled with toasted bread. 

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    Zucchini Spaghetti – Vegan & GF
  • easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it
    Fresh Strawberry Lemonade
  • Easy strawberry jam without pectin in glass jars placed on a metal serving tray
    Strawberry Jam – No Pectin
  • Three glasses of Iced peach oolong tea served with lemon wedges and peach slices as garnish.
    Iced Peach Oolong Tea

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Cucumber Gazpacho ? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

📖 Recipe

cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
Print Recipe
5 from 2 votes

Cucumber Gazpacho

A quick and easy chilled summer soup with crunchy cucumbers and herbs.
Prep Time10 mins
Chilling Time4 hrs
Course: entree, Mains, soups
Cuisine: Fusion, International, Spanish
Servings: 3

Equipment

  • Blender

Ingredients

  • 300 g Japanese cucumbers peeled and chopped
  • 1 tablespoon sweet basil
  • 1 tablespoon Italian parsley
  • 1 tablespoon Dill leaves
  • 1 tablespoon Mint leaves
  • 1 Green chili
  • 1 small clove garlic
  • 1 small pickled shallot
  • 3 tablespoon Olive oil
  • ¾ c Fresh yogurt
  • ½ teaspoon White pepper
  • 1 tablespoon Lemon juice
  • 1 teaspoon Salt or to taste

Garnish

  • 10 to 12 slices cucumber
  • 1 tablespoon olive oil

To Serve

  • 2 slices toasted bread Optional

Instructions

  • Place all the ingredients with th eyogurt in a blender and pulse to break down the mixture to a coarse mixture.
  • Now blend on high speed till you have a smooth puree. Make sure there are no chunks of cucumber left.
  • Chill for atleast 4 hours.
  • Drizzle the olive oil over the soup and top with sliced cucumbers.
    cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
  • Serve with toasted bread.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

This post was originally published in April, 2015. This has now been updated with fresh process shots, pictures and recipe card.

 
 
 

 

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Reader Interactions

Comments

  1. foodie@foodieportal.com says

    April 06, 2013 at 10:18 pm

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    Reply
  2. Veena Theagarajan says

    April 06, 2013 at 4:13 pm

    love this soup.. very refreshing

    Reply
  3. Priya Sreeram says

    April 06, 2013 at 7:31 am

    aah the summer bliss; refreshing it looks anu 🙂

    Reply
  4. Swathi Iyer says

    April 06, 2013 at 4:41 am

    Delicious cucumber gazpacho. Love the color.

    Reply
  5. Priya Suresh says

    April 05, 2013 at 1:36 pm

    Very impressive and gorgeous soup.

    Reply
  6. Roshni says

    April 05, 2013 at 9:13 am

    Looks very refreshing… Interestingly I am not a big fan of Gazpacho. This spanish soup is usually made of Tomato and I am not a big fan of raw tomato… but this sounds different.. something that i might like

    Reply
  7. Beena.stephy says

    April 05, 2013 at 6:51 am

    Healthy refreshing soup

    Reply
  8. Radhika Subramanian says

    April 05, 2013 at 2:24 pm

    Perfect and bliss to have this soup in this hot weather Anu.

    Reply
  9. Sona S says

    April 05, 2013 at 5:18 am

    nice color, refreshing cool soup.

    Reply
  10. Hema says

    April 05, 2013 at 3:04 am

    Very refreshing soup, ideal for the hot summer and nice lovely green color..

    Reply
  11. Charul @ Tadka Masala says

    April 05, 2013 at 6:27 am

    Ohh what a relief this would be from the scorching heat!!

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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