Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So simple and tasty. With a Video! 

Looking for more? Check out our 20+ Cool & Refreshing Cucumber Recipes!

 Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. | www.feasingathome.com

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.

Cucumber Gazpacho | 60-sec video 

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. #gazpacho #cucumbergazpacho #cucumbersoup #coldsoup #chilledsoup

To turn this into a light meal,  feel free to add chilled shrimp which of course is totally optional.

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. #gazpacho #cucumbergazpacho #cucumbersoup #coldsoup #chilledsoup

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.

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. #gazpacho #cucumbergazpacho #cucumbersoup #coldsoup #chilledsoup

Cucumber Gazpacho is so refreshing on hot days. Also very hydrating. I love having a batch of this in the fridge over the weekend.

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. #gazpacho #cucumbergazpacho #cucumbersoup #coldsoup #chilledsoup

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. #gazpacho #cucumbergazpacho #cucumbersoup #coldsoup #chilledsoup

Enjoy making this Cucumber Gazpacho. Have fun with it, be creative!  Make it your own. Just play. 😉

ok, xoxoxo.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A refreshing flavorful recipe for Chilled Cucumber Soup with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! So tasty. | www.feasingathome.com

Cucumber Gazpacho


Description

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.


Ingredients

Units Scale
  1. 1/3 of a jalapeno, sliced (optional)
  2. 1 tablespoon shallot, plus more for garnish ( or sub 1 green onion)
  3. 1 small garlic clove
  4. 1 large English cucumber (12 ounces) sliced (or sub-Turkish cucs, or any thin-skinned cucs- see notes)
  5. 1/41/2 cup cilantro (or sub fresh dill, Italian parsley or even basil)
  6. 12 tablespoons lime juice (or lemon)
  7. 1 cup plain greek yogurt
  8. 1/4 cup sour cream ( or use more yogurt, but I prefer the sour cream)
  9. 1/23/4 teaspoon salt
  10. 1/4 teaspoon pepper or white pepper
  11. 1 teaspoon coriander
  12. 1 tablespoon olive oil

Optional Garnishes:

  • poached shrimp (optional) drizzled with lime, olive oil, salt
  • diced avocado
  • diced cucumber
  • 12 tablespoons red onion or shallots- very finely diced
  • 2 scallions (or chives) – thinly sliced at a diagonal
  • cilantro or dill, 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

Instructions

  1. 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.
  2. Prep any garnishes you are using, finely dicing cucumber and shallot, slicing scallions, etc.
  3. Mix sour cream and water in a small bowl (if making the swirl).

To serve: divide chilled soup among bowls and garnish beautifully.

  1. 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.
  2. Serve immediately!

Notes

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.

Nutrition

  • Serving Size: 1 cup without garnishes
  • Calories: 143
  • Sugar: 4.7 g
  • Sodium: 473.8 mg
  • Fat: 9.2 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 8.2 g
  • Fiber: 0.8 g
  • Protein: 8.1 g
  • Cholesterol: 14.3 mg

Keywords: chilled cucumber soup, cucumber gazpacho

 

SaveSave

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. My older brother learned to make this in culinary school and it was the only dish he made for me before he passed. This recipe was almost perfectly matched to his! The only exception is that I actually weighed out my cucumber but it was an unusually large English cucumber, girth wise, and so had too much liquid. I would recommend adding a detail to the cucumber ingredient stating the longer, skinnier cucumbers are much more suited for this recipe to reach the proper consistency.

    1. Thanks for sharing Jasmi, and sorry to hear about your brother. I am glad you found something similar to what he made for you.

  2. Was fabulous!🤩 I also added a little rice wine vinegar, and one avocado, left over goat cheese, 2 TBS to make it creamier, and no sour cream. Was a TOTAL HIT! 🥰 Did for a party, everyone loves it.

  3. This is an all-time favorite. I use kefir instead of yogurt. Everyone loves it. I make it regularly during cucumber season.

  4. Easy to make and love it! I made it for a supper party and it was a hit and very unique,

  5. Great recipe. Definitely needs to chill for hours to meld flavors. I kept tasting it and getting a chalky flavor from the dairy which did dissipate somewhat as time went by. I did use quality VT yogurt and sour cream. I didn’t have overnight so I wonder if it would have totally dissipated by then. With the toppings, it pretty much disappears. I did add some cayenne and white balsamic to taste. Adds a nice little kick. Used dill instead of cilantro. I don’t mind cilantro but prefer dill and it’s perfect in this gazpacho. Also added some goat cheese to the toppings as well. I wonder if goat cheese might be a good alternative sub for the sour cream.

  6. Tried it with the silken tofu and it’s good! Even though the ingredients are minute, they pack a punch and I can’t taste the tofu at all. I did not add any vinegar , the lime did a great job keeping it sharp. I tagged a picture of it on Instagram 😁

  7. Have you heard of anyone trying silken tofu in place of dairy? Maybe a bit of vinegar to get the air from the sour cream? Any other suggestions for the lactose intolerant?

    1. Hi Amy, I think that is a great idea, but I haven’t tried it. I really want to now, though! If you do, let me know. 😉

    2. I used non-dairy kefir for my vegan friends and it was good. Not as good to me as I like dairy, but really good all the same.

  8. Thanks for another amazing recipe! Used Persian cucumbers and a combination of fresh cilantro, mint and parsley with a spoon of zhoug sauce for some heat! Sooooo easy and so refreshing. A staple in our house now on hot summer days!

  9. Excellent recipe! Adjustable with in-season herbs…or for cooks with little patience for measuring! Took it to a party & everyone asked for the recipe!!

  10. What a treat on a hot summer night!
    Simply Delicious!
    Thanks Sylvia for sharing another wonderful recipe!

  11. I doubled the recipe, and only used dill as not everyone likes corriander & cilantro. The soup turned out well but too much salt for us. Next time I’ll use less salt

    1. Thanks Donna- yes is adjustable- you can even just add a little more cucumber or yogurt. 🙂

    2. Thanks Donna- yes salt is adjustable- you can even just add a little more cucumber or yogurt. 🙂

  12. Hi I live in Spain and sour cream is hard to get ahold of…. any alternatives? Could I leave out?

  13. I’ve been making my own gazpacho for quite some time. Decided to try someone else’s recipe. Suffice it to say, I will no longer be using my own recipe. This is phenomenal and my lunch quests thought so also. Thank you very much.

    1. I have frozen it. You need to blend it again to get the consistency better. It’s not as good as fresh-made made but it’s still pretty nice. It’s a nice treat after summer is gone.

  14. Tried this recipe and it takes amazing! It took 10 minutes to make and was very delicious and satiating. 10/10

  15. This is our new summer favorite! It’s refreshing, substantial and variety is easy to attain by changing up the herbs. I just made a double batch today using cilantro and tarragon. Thanks for this one!!

Our Latest Recipes