Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So simple and tasty.
In the heat of summer, nothing is as refreshing as Cucumber Gazpacho. Traditionally gazpacho is made with juicy ripe summer tomatoes, but here it is made with cooling cucumbers, straight from the farmers market.
The gazpacho is blended into a silky creamy soup with greek yogurt, coriander, lime and cilantro and then it’s chilled. It is wonderfully refreshing and hydrating during the hot months.
When ready to serve, sprinkle the Cucumber Gazpacho with finely chopped shallot, diced cucumber, cilantro and scallions for delicious texture and beautiful color.
It always amazes me how something so simple and ordinary can be turned into a thing of beauty.
To turn this into a light meal, feel free to add chilled shrimp which of course is totally optional.
This can also be served as a refreshing little appetizer, poured into tall shot glasses like we do when catering. You could tuck the shrimp into the shot glass to, with the tail hanging out.
It can easily be made the day before and stored in the fridge until ready to serve.
Cucumber Gazpacho is so refreshing on hot days. Also very hydrating. I love having a batch of this in the fridge over the weekend.
Enjoy making this Cucumber Gazpacho. Have fun with it, be creative! Make it your own. Just play. 😉
A refreshing recipe for Cucumber Gazpach0 (aka Chilled Cucumber Soup) with yogurt, lime and cilantro. Keep it vegetarian or serve with shrimp for a light lunch.
- 1/3 of a jalapeno, sliced (optional)
- 1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)
- 1 small garlic clove
- 1 large English cucumber (12 ounces) sliced (or sub-Turkish cucs, or any thin-skinned cucs- see notes)
- 1/4– 1/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
- 1–2 tablespoons lime juice (or lemon)
- 1 cup plain greek yogurt
- 1/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper or white pepper
- 1 teaspoon coriander
- 1 tablespoon olive oil
- poached shrimp ( optional) drizzled with lime, olive oil, salt
- diced avocado
- diced cucumber
- 1 –2 tablespoons shallots- very finely diced
- 2 scallions ( or chives) – thinly sliced at a diagonal
- cilantro, finely chopped
- Lime zest
- microgreens or edible flowers (coriander flowers, borage, nasturtiums)
- swirl of yogurt or 3 tablespoons sour cream, thinned with 1 tablespoon water
- Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.
- Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
- Mix sour cream and water in a small bowl (if making the swirl).
To serve: divide chilled soup among bowls and garnish beautifully.
- Spoon a large circle or “crescent” of thinned sour cream, then top with garnishes (see photos) cucumber, shallots, scallions, cilantro and microgreens, cooked shrimp, or edible flowers.
- Serve immediately!
Be sure the soup is really cold- so best to make it a little ahead of time so it has time to chill.✌️
Cucumbers: If wanting to use thick-skinned or waxy cucumbers, fine, but make sure to peel them first. Also taste for bitterness level before using. 😉 Thin-skinned work best here and give the soup a vibrant green color because the skin is blended up too. UP to you. If using peeled cucumbers, you could add a handful of fresh spinach or even arugula to bump up the color.
Keywords: chilled cucumber soup, cucumber gazpacho