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!
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
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. 😉
ok, xoxoxo.
Print
Cucumber Gazpacho
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 3-4 1x
- Category: Soup, chilled soup
- Method: blended
- Cuisine: Mexican
- Diet: Vegetarian
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
- 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 ( or use more yogurt, but I prefer the sour cream)
- 1/2– 3/4 teaspoon salt
- 1/4 teaspoon pepper or white pepper
- 1 teaspoon coriander
- 1 tablespoon olive oil
Optional Garnishes:
- poached shrimp (optional) drizzled with lime, olive oil, salt
- diced avocado
- diced cucumber
- 1 –2 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
- 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!
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
We really enjoyed this! The yogurt/sour cream give it a nice feel while still being light and fresh. I served it alongside the Southwest Black Bean Quinoa Salad from this website. Delicious summer dinner! Thank you, Sylvia, for all of your wonderful recipes.
Awesome Sherie! Glad you enjoyed!
Made this and it was DELICIOUS
Oh yay! Good to hear!
Hi Sylvia,
I made this gazpacho for my passengers on a private aircraft this weekend. They absolutely loved it!
Thank you for all your delicious recipes and inspiration. Your website is the place I go when planning a meal service for a flight. Your salads are always on point never and disappoint. Thanks for making me look like a rock star 😀
Thanks so much! Very appreciated.
Is it ok to do step 1 and finish the recipe the next day?
Yes, absolutely!
This is in the fridge chilling! I was low on cilantro so I added some basil and mint from our garden. The cucumbers came from our garden too! I also toasted whole coriader seeds then ground them before adding. Can’t wait to eat this later with a cucumber, tomato, olive, and mozzarella salad with more garden herbs! Summertime is for gardening and meals like these!
Made it ! ❤️It !
Skipped shrimp.
Perfect Anne- thanks!
Absolutely delicious summer gazpacho!
Thanks Deborah!
We LOOOOOVE this soup! We made it last year and I forgot to post a review. We just made it again – a double batch – and served it with sides of grilled shrimp with lime, toasted baguette, grilled shishito peppers, and a beautiful burrata. Wow.
Sounds Divine!!!
What could be a substitute for sour cream ?
Yogurt!
If you have yogurt you can make a sour cream out of it. You’ll have to tie up the yogurt in a clean piece of cloth and hang it. Once the water drains out the yogurt will become sour cream.
Can this be made ahead of time frozen and thawed before serving?
I don’t think this would freeze well. Best served fresh.
Double recipe! Only served 3 and all wanted seconds!
I just prepared this summer soup, leaving out the jalapeno and adding a bit of celery.
This was soooooooo incredibly good!!!
Friday I have guests and will definitely serve this jewel again!!!
I absolutely love this cucumber soup and can’t wait to try it! Perfect for summer! ?
Really easy and sooo cooling on such a hot day .
How many starter servings would this recipe allow for?
DUDE, you gotta take the prickles off of the borage, otherwise it looks good
But they are so cute! 😉
Late to the party on this one but could you use coconut milk yogurt and omit the sour cream for this? I’m nursing and baby is intolerant of dairy
I think so but it would add a sweetness, that you may need to mitigate with more acid. Try it! Let me know how it goes!:)
Do you use the rib & seeds of the jalapeño also?
I do. But you don’t have to. 🙂
This is a freaking work of art. Almost too beautiful to eat!
Do you peel the cucumber? Thanks!
Not if you have this thin skinned cucumber like English or Turkish. If you have the waxy thick skinned kind, yes, better to peel!
thanks!
Amazing pictures!! Grate recipe!!
Thanks so much!
I’m on a huge cold soup kick right now, this looks amazing!
oh great…you will love this…also try this beet gazpacho!
Just gorgeous!
thanks Julie- give it a try and see what you think!
What a beautiful summery soup!