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!
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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.
More Recipes you may enjoy
- Green Gazpacho
- Tomato Peach Gazpacho
- Watermelon Gazpacho
- Ajo Blanco
- Simple Delicious Beet Gazpacho
- Gazpacho
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.
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Cucumber Gazpacho
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 3-4
- 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
You certainly knocked it out of the park with this recipe! It is a perfectly balanced and refreshing soup, and so easy to make. I made it as written, garnished it with shrimp, and served it with your Man’ouche Lebanese bread. Both recipes are fabulous. My husband said this Cucumber Gazpacho is officially his new favorite summer soup! And in his words, referring to you, he said, “that girl can cook!”. 😀
Aww..thanks! So glad you are enjoying!
Made this plant based.
Subbed Unsweetened coconut yogurt and kitehill cream cheese.
Added a few sprigs of basil to the cilantro cuz I had it in the garden.
It was refreshing and delicious.
It’s now in summer rotation!
Great to hear Beth! Sounds perfect.
I garnished with mint leaves and tiny cubes of watermelon. The mint added a nice flavor and diced watermelon provided a sweet crunch to the otherwise smooth texture. The only complaints from the family was “not enough watermelon. It should have a piece in every spoon.” I’d say it was a success!
That is brilliant Dan! I am going to do that, yum. Glad you all enjoyed!!
Scrumptious. Perfect for a hot muggy evening supper. I omitted the chili as my husband is not a fan. He doesn’t particularly like yogurt either. A great way to get him to eat yogurt!A definite keeper.
Glad you gave it a go!
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.
Thanks for sharing Jasmi, and sorry to hear about your brother. I am glad you found something similar to what he made for you.
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.
Glad this worked for you Marika!
This is an all-time favorite. I use kefir instead of yogurt. Everyone loves it. I make it regularly during cucumber season.
Kefir sounds great! Thanks Frances!
Easy to make and love it! I made it for a supper party and it was a hit and very unique,
Wonderful Victoria!
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.
I love dill in this recipe too! Glad you enjoyed. 🙂
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 😁
Thanks Amy and good to know!
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?
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. 😉
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.
Made this plant based. Subbed Unsweetened coconut yogurt and kitehill cream cheese.
It was delicious.
Nice, glad you enjoyed!
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!
Perfect Sharon!
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!!
Awesome- glad everyone enjoyed!
What a treat on a hot summer night!
Simply Delicious!
Thanks Sylvia for sharing another wonderful recipe!
Thanks Susan! Hope you are having a great summer. ♥️
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
Thanks Donna- yes is adjustable- you can even just add a little more cucumber or yogurt. 🙂
Thanks Donna- yes salt is adjustable- you can even just add a little more cucumber or yogurt. 🙂
Hi I live in Spain and sour cream is hard to get ahold of…. any alternatives? Could I leave out?
How about a full-fat plain Greek yogurt?
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.
Thanks so much Theo!
Can cucumber soup br frozen?
Hi Evie! I don’t recommend freezing in this case. 😉
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.
Tried this recipe and it takes amazing! It took 10 minutes to make and was very delicious and satiating. 10/10
Yay Alisa! Glad you enjoyed this!
Tried this and came out delicious. And so easy to make! Thanks Sylvia.
Thanks Janani, happy you enjoyed this!
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!!
Glad you like this!