My easy cucumber gazpacho recipe is light and refreshing. It's made with cucumbers, yellow tomatoes, and fresh cilantro for a cool soup that's perfect for hot summer days. This no-cook soup is simple and easy to make in 5 minutes!
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If you have an abundance of garden vegetables this summer, making delicious cold soups like gazpacho is the perfect way to use them. Try my tomato gazpacho and cold cucumber soup for refreshing chilled soup options.
📖Why My Recipe Works
- Mild Spice- This recipe isn't meant to be blazing hot, but adding red onion and jalapenos gives it a nice subtle heat.
- A Better Green Gazpacho- Traditional gazpacho is very acidic and green gazpachos tend to have fresh greens like spinach, which gives a grassy taste that is more green smoothie than soup. My version is the perfect balance,
🧾Ingredient Notes
- Cucumber- You can use Persian cucumbers, English, or garden cucumbers.
- Yellow Tomatoes- Adds a nice acidic flavor. Use the yellow tomatoes to keep the bright green color of the soup.
- Red Onion- Start with ¼ onion, then taste and add more if needed. You can also use shallot as a substitute.
- Olive Oil- This is a simple recipe so be sure to use extra virgin olive oil for the best results.
- Jalapeno- Adjust the amount according to your preference. Start small and add more as desired.
- Fresh Cilantro- You can also use other fresh herbs like basil, mint, or parsley.
- Lime Juice- Lemon juice is also an option.
- Sour Cream- Substitute with Greek yogurt or skip to make the recipe vegan.
⏲️How to Make Cucumber Gazpacho
Puree the ingredients until you reach a smooth consistency. For a chunkier texture, pulse the blender until you reach your desired texture.
If the gazpacho is too thick, you can thin it with a little cold water or vegetable broth. If it's too thin, add more diced cucumber or tomato to thicken. Add salt, black pepper, and jalapenos to taste. Chill the soup for at least two hours to allow the flavors to meld together.
🥗What to Serve with Gazpacho
This refreshing gazpacho can be served as a light lunch or appetizer. Garnish it with sour cream and cilantro before serving. I like to add chopped cucumber and yellow tomato on top for a nice crunch.
You can also add chilled shrimp or lump crab meat to make it more filling.
For sides, it goes well with my homemade flatbread, gluten-free garlic bread, and zucchini bread. You can also serve it as a summer side dish with a simple Meditteranean salad, stuffed peppers, or grilled shrimp tacos.
Expert Tips
- If you have a small blender. Blend the vegetables in batches to ensure a smooth puree.
- For a lighter onion taste, soak the chopped onion in water for 10 minutes. This will make the flavor milder.
- Chill the soup overnight in the fridge to enhance the flavors.
More Summer Soup Recipes to Try
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Green Cucumber Gazpacho
Ingredients
- 2 English cucumbers
- 1 pound yellow tomatoes
- ½ small red onion
- 1 jalapeno destemmed and seeded
- ½ cup loosely packed cilantro leaves plus more for garnish
- 1 clove garlic
- ⅓ cup olive oil
- 2 Tablespoons lime juice
- ½ teaspoon kosher salt
- ¼ cup sour cream
Instructions
- Roughly chop the cucumbers, tomatoes, and red onion. Place in the blender with the half of the jalapeno, cilantro, garlic, oil, lime juice, and salt. Puree until smooth. Chill for two hours.2 English cucumbers, 1 pound yellow tomatoes, ½ small red onion, 1 jalapeno, ½ cup loosely packed cilantro leaves, 1 clove garlic, ⅓ cup olive oil, 2 Tablespoons lime juice, ½ teaspoon kosher salt
- Season to taste with salt and pepper, add more jalapeno as needed. Garnish with a dollop of sour cream and cilantro leaves.¼ cup sour cream
Notes
- You need approximately 2 pounds of cucumber. You can use Persian cucumbers, English, or garden cucumbers. Just peel and deseed, if needed.
- If your red onion is large start with ¼ of the onion and add more as needed.
- Adjust the jalapeno as needed. This gazpacho soup isn't meant to be firey hot but lightly spicy so adjust as needed.
Storing Leftovers
Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation may occur.Equipment
- High Speed Blender
Jen Wooster says
Quick and easy.