This cucumber gazpacho is a twist on the Spanish classic, and it's unbelievably refreshing. Made with fresh cucumber, herbs, and a mixture of sour cream and yogurt, it is as simple as it is delicious.
A cold cucumber soup is one of my favorite summer meals. On a hot day, it's the perfect refreshing recipe to make and cool you down! This easy cucumber gazpacho recipe is ready in minutes and has only a few ingredients. You don't need a mile-long list of ingredients to make good food if you use what nature gave you, and cucumber and mint are one of the best pairings there is. This chilled soup recipe is also remarkably filling, despite the cucumber being mainly composed of water.
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If you love gazpacho, try my classic gazpacho recipe, which is another super refreshing cold soup recipe for hot summer days! This chilled cucumber soup is perfect for an elegant summer lunch party, perhaps served alongside a peach Panzanella salad and with Limoncello Crème Brûlée for dessert.
Ingredient notes
I use fresh English cucumbers for their mild flavor and thin skin. If you don't have English cucumbers, you can use other varieties, but be sure to peel them to remove the tough skin and deseed them by slicing lengthwise and scooping out the central channel with a teaspoon.
I use plain natural yogurt, sour cream, and a splash of whole milk to get the right consistency, richness, and acidity level. Avoid buying yogurt with added flavors or sweeteners.
To add a delicate acidity and subtle sweetness, I use both fresh lemon juice and white wine vinegar. If you don't have white wine vinegar, you can substitute it with apple cider vinegar, but don't use balsamic or red wine vinegar.
To give the cucumber gazpacho a refreshing twist, I add fresh mint leaves. You can try using fresh basil or fresh dill for a different herbaceous flavor, but always use fresh herbs, not dried. I also add fresh chives.
See the recipe card at the bottom of this post for full quantities and directions.
How to make cucumber gazpacho
Peel the cucumber and remove the seeds. Cut it into chunks and add it to a food processor. Blend with the yogurt, sour cream, fresh herbs, and garlic.
Once smooth, add the lemon and vinegar and season with salt and ground black pepper. Add a splash of milk if it seems too thick.
Chill the cucumber gazpacho thoroughly before serving and garnish with more fresh mint, chives, and perhaps some edible flowers.
Tip: You could sprinkle some edible flowers on top, as I have, or even chili and red pepper flakes over the top to give this chilled soup some unexpected and delicious heat!
Wine pairing for cucumber soup
A light and refreshing Pinot Grigio is the ideal wine pairing for cucumber gazpacho. It will double down on the cool refreshment without overpowering the mild flavors.
Equipment
You will need a food processor to really blend the Chilled cucumber soup ingredients together and get a smooth, creamy soup.
Storage
This cucumber gazpacho can be stored in the fridge for 2-3 days.
These ingredients don't stand up well to freezing.
📖 Recipe
Cucumber Gazpacho
Equipment
Ingredients
- 1 cucumber Use English cucumbers
- 150 ml natural yogurt
- 65 ml sour cream
- 20 ml milk
- 1 clove garlic
- ½ lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon mint
- Salt and pepper
Instructions
- Peel and deseed the cucumber and cut into chunks
- Place all the ingredients into a blender, and blend until smooth
- Add a splash more milk if you want to slacken it further
- Season with salt and pepper to taste
- Chill in the fridge for an hour, then serve with more fresh mint as a garnish
Fleur says
I never thought about making gazpacho with cucumber before! It was so refreshing, I loved it. Thanks for the recipe!
Pat Frank says
Why does my soup taste a little bitter?
Rosanna Stevens says
Hi there, it sounds like perhaps the cucumbers you used were a little bitter which can happen if weather conditions have been variable. A shame though! I’d recommend using English cucumbers for the best taste