Easy Mint and Cucumber Gazpacho Recipe: Chilled Soup
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Beat the heat with our refreshing Cucumber Gazpacho Recipe! It’s the perfect dish for a hot day when you don’t want to cook.
This gazpacho combines English cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh mint in a symphony of fresh flavors that is simply irresistible.
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Cucumber Gazpacho Recipe
Experience the tangy, creamy coolness of cucumber gazpacho—a refreshing and delicious concoction requiring no cooking!
Our cold cucumber soup recipe offers an uplifting break on hot summer days*, rejuvenating your palate with a medley of fresh ingredients.
Whipped up in a high-powered blender or food processor until velvety smooth, this chilled soup has a bright and creamy texture.
The cucumber soup is garnished with thinly sliced scallions, fresh herbs, and a swirl of olive oil, adding the final flourish.
Whether you’re hosting a dinner party, planning a picnic, or simply seeking a cool retreat from the heat, this cucumber gazpacho serves as the perfect appetizer or side dish.
Consider pairing it with slices of crusty bread and salad for a complete meal at dinner parties or in small glasses on a buffet table.
*And if you’re looking for more recipes for those “can’t be bothered to cook because it’s too hot days,” try our quick and easy Fresh Homemade Tomato Salsa, Cream Cheese Canapés 2 Ways, Watermelon & Cantaloupe Melon Pico de Gallo, and of course, the classic, Spanish Gazpacho.
What Can I Serve With Cucumber Gazpacho?
- Smoked Salmon Bites: The smoky fish flavor complements the freshness of the gazpacho.
- Rotisserie Chicken Salad: A light, protein-rich dish that goes well with the soup.
- Spanish Tapas: Gazpacho originates from Spain, so Spanish tapas like patatas bravas, albondigas (meatballs), or gambas al ajillo (garlic shrimp) are perfect partners.
- Pita with Hummus: The earthiness of hummus and the chewy texture of bread provide a great contrast to the gazpacho.
Ingredients & Equipment Used In This Recipe
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Ingredients Needed For Cucumber Gazpacho
- Fresh Produce – English Cucumbers, Lemons, Dill, Mint, Scallions (Spring Onions/Green Onions)
- Chilled & Dairy – Plain Greek Yogurt
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Red Wine Vinegar
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Food Processor or Blender – for making the soup.
- Rubber/Silicone Spatula – or you could use a Wooden Spoon.
- Airtight Food Storage Container
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Reasons Why You’ll Love Cucumber Gazpacho
- It’s a refreshing escape from hot days.
- The blend of fresh vegetables and herbs makes it a healthy choice.
- It’s an easy and quick recipe with no cooking required.
Dinner Party Menu Suggestions
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Cucumber Smoked Salmon Roll Ups
- Salad: Roasted Pear and Blue Cheese Salad With Balsamic Glaze
- Main Dish: Grilled Lamb Loin Chops
- Side Dish: Greek-Style Lemon Potatoes
- Cocktail: White Wine Sangria with Mixed Berries & Mint
- Dessert: Lemon and Fig Olive Oil Cakes
How Do I Make Cucumber Gazpacho?
The printable recipe card with the ingredients list and instructions can be found at the end of this post.
Number of Servings: 4
Prep Time: 10 minutes | Chilling Time: 3 hours | Total Time: 3 hours 10 minutes
Step 1 – Blend Ingredients: Place the cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh mint and dill into a blender.
Blend until completely smooth and creamy. Season with salt and pepper to taste.
Step 2 – Chill Gazpacho: Transfer the cucumber mixture to an airtight container and place it in the refrigerator to cool for a minimum of 2-3 hours.
Step 3 – Season & Serve: Once the gazpacho is fully chilled, taste and adjust the seasoning, adding additional salt, pepper, and lemon juice, as needed.
Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber, mint leaves, or dill fronds as garnish. Enjoy!
More Recipes Using Cucumber
One of the hero ingredients in this recipe is cucumber, so here are some more cucumber recipes to try:
Recipe Tips
- Use seedless cucumbers for a smoother texture and fresh herbs for the best flavor.
- The ratio of mint and dill in this recipe will be down to personal preference; adjust as required.
- Taste the soup again after it is fully chilled, and adjust seasonings as needed.
- Serve well chilled.
Storing Leftovers & Freezing
- Storing Leftovers:
- Store leftover gazpacho in an airtight container in the fridge for up to 3 days.
- Freezing Instructions:
- This cucumber gazpacho soup recipe is not suitable for freezing.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Cucumber Gazpacho Recipe Card
Below is the printable recipe card. To save ink, any demonstration photos on the recipe card are not printed out.
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Cucumber Gazpacho
Get ready to cool off with this delightful Cucumber Gazpacho recipe! Perfectly balanced with crisp cucumbers, creamy Greek yogurt, fresh mint, and a tangy mix of lemon juice and red wine vinegar.
Ingredients
- 4 medium English cucumbers, sliced
- 1 cups Greek yogurt
- 3 Tbsp extra-virgin olive oil, plus extra for drizzling
- 2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- ¼ cup fresh mint and dill
- 2 scallions, thinly sliced
- Sea salt and black pepper to taste
- Mint leaves or dill fronds for garnish
Instructions
- Place the cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh mint into a blender. Blend until completely smooth and creamy. Season with salt and pepper to taste.
- Transfer the cucumber mixture to an airtight container and place it in the refrigerator to cool for a minimum of 2-3 hours.
- Once the gazpacho is fully chilled, taste and adjust the seasoning, adding additional salt, pepper, and lemon juice as needed.
- Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber, mint leaves, or dill fronds as garnish. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 101mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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FAQs About Gazpacho
Here are some questions people often ask about making gazpacho.
Click the question to read the answer. If you have one of your own, please comment on this post!
Not necessarily. While the most traditional gazpacho recipes from Spain do include tomatoes, many variations of gazpacho use different ingredients. In this recipe, for example, we’re making a creamy cucumber gazpacho, highlighting the refreshing taste of cucumber.
The traditional Spanish soup is loved for its refreshing, light, and nutritious qualities. It’s a wonderful way to use fresh, ripe summer produce, and it can be served as a starter, a palate cleanser, or a light meal on a hot day. Plus, it’s a convenient make-ahead dish.
Gazpacho is generally a healthy dish packed with vegetables, but like any food, it should be consumed in moderation. It can be high in sodium, especially if canned or pre-made and its acid content might be problematic for people with certain digestive issues.
Gazpacho is a raw, blended soup served cold, unlike most soups cooked and served hot. It originates from Spain and is made primarily with fresh vegetables.
Gazpacho is eaten cold because it is designed to be a refreshing dish, often enjoyed in the summer heat. The cold temperature helps highlight the fresh flavors of the vegetables used.
Yes, gazpacho often tastes better the next day as this allows the flavors to meld together, much like a stew or chili. However, it’s still delicious if eaten immediately after preparation.
In Spain, gazpacho is typically served chilled in a glass or a bowl, drunk straight from the glass, or eaten with a spoon. It’s often consumed as a midday meal or an appetizer before dinner, especially during the hot summer months.
Both gazpacho and salmorejo originate from Spain and are cold, blended soups. The key difference lies in the ingredients: gazpacho usually includes a variety of vegetables like tomatoes, cucumbers, and bell peppers, while salmorejo is primarily made with tomatoes, garlic, and bread, resulting in a thicker, creamier soup. Also, salmorejo is usually garnished with chopped hard-boiled eggs and bits of jamon (cured ham).
You can do a few things if your gazpacho turns out too watery. You can add more vegetables or bread (if your recipe calls for it) and blend again. Alternatively, you could let it chill in the fridge for a few hours or overnight to let it thicken up. Just remember that gazpacho is meant to be a bit thinner than most soups.
Gazpacho Variations To Try
The best gazpacho recipes make the most of the fresh summer produce and are a great way to enjoy raw vegetables (and even fruit!).
There are numerous twists you can make on this Spanish soup, and here are some ideas you can experiment with:
Cucumber Chili Gazpacho: Combine Persian cucumbers, garlic cloves, green chili, and lime juice in a blender until smooth. Chill for a couple of hours for the best results. For a beautiful color and extra crunch, garnish with cucumber slices and sprinkle some hemp seeds before serving in small glasses.
White Gazpacho: The actual name for this more unusual gazpacho is Ajo Blanco. It is traditionally made with bread, cucumber, grapes, almonds, garlic, and sherry vinegar. Because of the bread, it is a thicker soup, which you can remedy by blending one cup ice for a thinner consistency.
Avocado Gazpacho: This creamy gazpacho offers a smooth, rich texture thanks to sour cream and vegetable stock (or chicken stock). Blend cucumbers, avocado, garlic cloves, and lime juice in a high speed blender. Chill, then top with a dollop of sour cream and a few pine nuts.
Pineapple and Yellow Bell Pepper Gazpacho: This is a fruity twist on the classic gazpacho. The sweetness of fresh pineapple, the crunch of the yellow bell pepper, and the freshness of the cucumber make this a perfect way to beat the heat of summer. Add a few fresh mint leaves for an aromatic touch. Or make it pretty with a few edible flowers like nasturtium, violas, marigolds or calendulas.
Tomato-Based Gazpacho: Place ripe tomatoes like Roma tomatoes, cucumbers, sweet onion, red onion, green bell peppers, garlic cloves, and white wine vinegar in a large bowl and use an immersion blender to blend everything to a smooth consistency. Let it chill, and serve with fresh tomatoes and diced cucumber for that extra crunch.
Green Apple and Cucumber Gazpacho: Blend together green apples and regular cucumbers with sweet onion, a garlic clove, fresh mint leaves, and lemon juice. Adjust the consistency with cold water and season to taste. Chill for a few hours. Top with some creme fraiche, olive oil, cucumber slices, and extra mint leaves to serve. A refreshing and tangy take on the cucumber version in this post.
Remember, the best part about making gazpacho is how flexible it is. Feel free to experiment with new recipes and add your own twist.
Gazpacho (including our Gluten-Free Gazpacho Recipe with Chickpea “Croutons”) makes a great light lunch or a delicious starter for dinner parties.