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Cucumber Gazpacho

5 from 40 votes

I love gazpacho, especially during the summer months. It’s a cool, refreshing soup that’s perfect for hot weather. While traditional gazpacho is made with tomatoes, cucumber gazpacho is a delicious alternative that’s just as tasty.

What is Gazpacho?

Gazpacho is a cold soup that originated in Spain and is typically served during the hot summer months. It is known for its refreshing and vibrant flavors.

Traditional gazpacho is made with a base of ripe tomatoes, cucumbers, bell peppers, onions, garlic, and olive oil. These ingredients are blended together to create a smooth and chilled soup.

Gazpacho is often seasoned with vinegar (typically sherry vinegar) and salt, and it can be customized with various herbs and spices based on personal preference.

Some variations may include ingredients like bread, almonds, watermelon, or even strawberries to add different textures and flavors.

The soup is usually served cold, straight from the refrigerator, and can be garnished with additional chopped vegetables, fresh herbs, croutons, or a drizzle of olive oil.

It is a popular dish in Spain and has gained popularity worldwide as a refreshing and healthy option during hot weather.


The key ingredients for cucumber gazpacho are as follows:

  1. Cucumbers: Fresh, crisp, and peeled cucumbers are the star ingredient in cucumber gazpacho. They provide a refreshing and cooling base for the soup.
  2. Olive oil: Extra virgin olive oil is an essential ingredient in gazpacho. It adds richness, smoothness, and a pleasant fruity note to the soup.
  3. Vinegar: Traditionally, sherry vinegar is used in gazpacho. Its tanginess and acidity help balance the flavors and add brightness to the soup. You can use other types of vinegar, such as red wine vinegar or apple cider vinegar.
  4. Seasonings: Salt and freshly ground black pepper are commonly used to season cucumber gazpacho. You can also add herbs like cilantro, parsley, or dill to enhance the flavors.

How to Make Cucumber Gazpacho

In a blender, combine the cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill. Blend the mixture until it becomes completely smooth and creamy.

Now it’s time to add a pinch of salt and pepper to taste. Seasoning is key to enhancing the flavors and achieving the perfect balance.

Transfer the gazpacho to a container and refrigerate it for a minimum of 2-3 hours. This cooling period will allow the flavors to meld together and create a refreshing chilled soup.

Once the gazpacho is fully chilled, give it a taste and adjust the seasoning as needed. You might find that a bit more salt, pepper, or lemon juice will bring out the flavors even more.

When you’re ready to serve, garnish the gazpacho with sliced scallions and a drizzle of olive oil. For an extra touch, sprinkle some additional chopped cucumber on top. These garnishes will add visual appeal and a burst of freshness to each serving.

Enjoy your homemade cucumber gazpacho as a light and flavorful appetizer or a refreshing summer meal. The coolness and vibrant flavors will surely impress your guests or satisfy your own craving for a delightful chilled soup.

Serving suggestions for Cucumber Gazpacho

Cucumber gazpacho is a refreshing and light soup that is perfect for hot summer days. Here are some serving suggestions to enhance the flavor and presentation of your cucumber gazpacho:

Toppings and Garnishes:

Diced cucumber: Finely chop some cucumber and sprinkle it over the soup for added texture and freshness.

Fresh herbs: Garnish with a few sprigs of fresh dill or basil to add a pop of color and herbaceous flavor.

Croutons: Serve the gazpacho with homemade or store-bought croutons for a delightful crunch.

Greek yogurt or sour cream: Add a dollop of creamy Greek yogurt or sour cream on top of each serving to balance the flavors and add richness.

Drizzles and Swirls:

Extra virgin olive oil: Drizzle a high-quality olive oil over the soup just before serving to add richness and depth of flavor.

Balsamic glaze: Create beautiful patterns by drizzling balsamic glaze on the surface of the soup. It adds a touch of sweetness and tanginess.

Pesto: Swirl a spoonful of basil or cilantro pesto into the gazpacho to add an herby kick and vibrant color.

Sides and Accompaniments:

Grilled shrimp or chicken: Serve the cucumber gazpacho alongside grilled shrimp or chicken skewers for a complete and satisfying meal.

Fresh salads: Pair the gazpacho with a crisp and refreshing salad, such as a simple green salad, cucumber and tomato salad, or watermelon feta salad.

Crusty bread: Serve the gazpacho with slices of crusty bread or garlic bread for dipping or toasts.

Frequently Asked Questions

What are some tips for making gazpacho?

When making gazpacho, it’s important to use fresh and high-quality ingredients. Choose crisp cucumbers for the best flavor. Be sure to remove the seeds and membranes from the vegetables to avoid a bitter taste.

To get a smooth and creamy texture, blend the ingredients in a high-speed blender for a few minutes. Add water or vegetable broth if the soup is too thick. You can also add some bread crumbs to thicken it up.

Don’t forget to chill the gazpacho for at least 2 hours before serving. This will allow the flavors to meld together and make it more refreshing.

How long can gazpacho be stored in the fridge?

Gazpacho can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from absorbing any other flavors.

Before serving, give it a good stir as the ingredients may have separated. If the soup has thickened up, you can add a little bit of water or vegetable broth to thin it out.

Cucumber Gazpacho

Cucumber Gazpacho

Recipe by Adore Foods
5 from 40 votes

Easy Tangy, creamy, cool & refreshing. Fresh and delicious and no cooking required! Serve well chilled.

Course: SoupsCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time


Chilling Time


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  • 4 medium 4 English cucumbers, sliced

  • 1 cup 1 Greek yogurt

  • 3 tbsp 3 extra-virgin olive oil, plus extra for drizzling

  • 2 tbsp 2 fresh lemon juice

  • 1 tbsp 1 red wine vinegar

  • 1/4 cup 1/4 fresh dill

  • 2 2 scallions, thinly sliced

  • salt and pepper


  • Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.
  • Blend until completely smooth and creamy. Season with salt and pepper to taste.
  • Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.
  • Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.
  • Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish.


  • For best flavor, taste again once soup is fully chilled and adjust seasonings with additional salt, pepper & lemon juice as needed.