Refreshing Cucumber Gazpacho Recipes

If there’s a definition of chill in a bowl, it’s this. Cucumber gazpacho is summer’s answer to “I’m hungry but turning on the stove sounds illegal.” It’s icy-green, tangy, herby, and weirdly luxurious for something you blitz in a blender. Think spa water but with flavor. Bright cucumber, a little yogurt for creaminess, lemony zip, olive oil gloss, and a pile of mint and dill to make it sing. It’s 10 minutes of work and you look like the person who totally has it together.

The first time I made this, my husband wandered into the kitchen mid-blend and said, “Are we drinking salad now?” Fast forward to now and he literally keeps the bowls in the freezer like a sports fan with rally towels. The kids dunk crackers, I drizzle extra olive oil like I’m auditioning for a cooking show, and we fight over the crunchy toppings. It’s become our pre-dinner thing on hot nights—slurp, crunch, clink, calm. Zero heat. Maximum smug.

How to Make It

Grab two big English cucumbers (or a handful of Persian ones), peel if the skins are tough, scoop out seeds if they’re shouty, and chunk them up. They don’t need to be cute—your blender is doing the heavy lifting.

Into the blender: cucumbers, a small clove of garlic (seriously small—raw garlic is bossy), a scoop of plain Greek yogurt or coconut yogurt, a glug of good olive oil, a splash of rice vinegar and lemon or lime, a handful of dill and mint, salt, pepper, and a few ice cubes or cold water so it blends smooth and frosty. Optional but dreamy: half an avocado for extra creaminess or a slice of soaked bread for body.

Blend until it’s silky. Taste. If it’s falling flat, add another pinch of salt or a splash more acid. If it’s too thick, add a little water. If it’s too thin, toss in more cucumber or that soaked bread trick.

Now chill it. Even 30–60 minutes in the fridge takes it from “nice” to “wow.” Serve cold with a drizzle of olive oil, crack of pepper, chopped cukes, croutons, or crushed almonds for crunch. Eat outside if you can. It just tastes like patio.

✔Ingredient Notes

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– Cucumbers: English or Persian are best—thin skins, fewer seeds. If you’ve got regular cukes, peel and seed so it doesn’t go watery and bitter.
– Greek Yogurt (or Coconut Yogurt): Makes it creamy without cooking. Don’t add too much or it can taste tangy-milky instead of fresh.
– Garlic: Tiny clove. I once used two and tasted like a vampire slayer for 48 hours.
– Fresh Herbs (Dill + Mint): The combo is the whole vibe. Basil works too. Brown herbs mean you blended too long or used sad greens.
– Rice Vinegar + Lemon/Lime: Acid brightens everything. If it tastes flat, it needs another splash.
– Olive Oil: Adds body and that glossy finish. Cheap oil tastes…cheap. Use the nicer stuff here.
– Bread (Optional): A small slice soaked in water gives that classic gazpacho body. Skip for gluten-free.
– Avocado (Optional): Makes it plush. I’ve overdone it and turned it into a smoothie—half is plenty.
– Jalapeño or Serrano (Optional): For heat. Start with a little. Seeds = chaos.
– Honey or Pinch of Sugar (Optional): A tiny bit can balance aggressive acidity. Don’t make dessert soup.

✔Recipe Steps

1. Peel and chop 2 large English cucumbers; seed if watery.
2. Soak 1 small slice of bread in water for 2 minutes, then squeeze dry (optional).
3. Add to blender: cucumbers, bread (if using), 1 small garlic clove, 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons rice vinegar, 1 tablespoon lemon/lime juice, 1/2 cup cold water or a few ice cubes, 1/4 cup mixed dill and mint, 1/2 teaspoon kosher salt, pepper.
4. Blend until very smooth, 30–60 seconds; adjust thickness with water and seasoning with salt/acid.
5. Chill 30–60 minutes to let flavors settle and soup get frosty-cold.
6. Serve cold with olive oil, diced cucumber, herbs, croutons, crushed almonds, and pepper.

What to Serve It With

– Grilled shrimp or salmon skewers for a light, beachy dinner.
– Garlicky croutons or crusty bread, because crunch is mandatory.
– A big tomato salad or watermelon-feta situation.
– Chickpea salad or a simple grilled cheese if you’re leaning cozy.

✔Tips & Mistakes

– Salt your cucumbers a pinch before blending if they’re super watery—let sit 5 minutes, then dump the liquid.
– Go easy on the garlic. Raw garlic blooms over time; it gets stronger after chilling.
– If it’s dull, it needs acid or salt, not more herbs.
– Blend just until smooth. Over-blending herbs can turn it drab green-brown.
– Chill it. Warm gazpacho tastes like cucumber tea. Hard pass.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop leftovers in a jar or airtight container and keep in the fridge up to 3 days. It might separate—normal. Shake or stir and it’s back to silky. Do not freeze unless you enjoy weird textures. And yes, it’s 100% a valid breakfast, straight from the jar, standing in front of the fridge. Been there. Happy there.

✔Variations and Substitutions

– Dairy-free: Use coconut yogurt or skip yogurt and blend in 1/3 cup soaked blanched almonds for creaminess.
– Spicy: Add jalapeño or a pinch of red pepper flakes. Keep seeds if you’re brave.
– Herby swap: Basil and chives are lovely if dill/mint is MIA.
– Extra luxe: Half an avocado in the blender, plus toasted almonds on top.
– Sweet-tart balance: If your vinegar is punchy, a tiny drizzle of honey or a pinch of sugar smooths it out.
– Savory-umami curveball: A micro-splash of tamari or soy sauce can be surprisingly good; use tamari if gluten-free.
– Citrus twist: Lime makes it zippy, lemon is softer—both work.

Frequently Asked Questions

Refreshing Cucumber Gazpacho Recipes

A cool, creamy cucumber gazpacho brightened with lemon, dill, and mint. Blend it in minutes and chill for a refreshing summer starter or light lunch.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large English cucumber peeled if waxy; seeds removed if large
• ▢ 0.75 cup plain Greek yogurt 2% or whole milk
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 3 tablespoon fresh lemon juice
• ▢ 1 tablespoon sherry vinegar or rice vinegar
• ▢ 1 clove garlic minced
• ▢ 0.25 cup fresh dill chopped
• ▢ 0.25 cup fresh mint leaves packed, chopped
• ▢ 2 medium scallion white and light green parts, sliced
• ▢ 0.5 medium jalapeño seeded for less heat
• ▢ 0.5 cup cold water as needed to thin
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.5 cup diced cucumber for garnish
• ▢ 0.5 cup cherry tomato halved, for garnish
• ▢ 0.5 cup croutons for garnish (optional)
• ▢ 1 teaspoon extra-virgin olive oil for drizzling, optional

Instructions

Preparation Steps

• Prep produce: Peel cucumbers if needed and roughly chop. Slice scallions, seed and chop jalapeño, mince garlic, and chop dill and mint.
• Blend the base: Add cucumbers, yogurt, lemon juice, sherry vinegar, garlic, dill, mint, jalapeño, scallions, olive oil, salt, and pepper to a blender.
• Thin and puree: Pour in the cold water and blend on high until very smooth and silky. Add more water a splash at a time if you prefer a looser texture.
• Season to taste: Adjust salt, pepper, and acidity with more lemon juice or vinegar as desired.
• Chill: Transfer to a covered container and refrigerate at least 30 minutes for flavors to meld.
• Serve: Stir, ladle into bowls, and garnish with diced cucumber, cherry tomatoes, croutons, and a light drizzle of olive oil.

Notes

Make it vegan by swapping Greek yogurt for a ripe avocado or vegan yogurt. For extra chill, blend in a few ice cubes. Gazpacho thickens as it rests—thin with cold water as needed. Keeps refrigerated for up to 2 days.