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Two bowls of cucumber gazpacho garnished with chopped cucumber, yellow tomatoes, fresh herbs, and a drizzle of olive oil, surrounded by cucumbers, lemon, fresh dill, and mint on a wooden surface.

Creamy Cucumber Gazpacho Recipe

Stacy Ling
The perfect no-cook recipe for summer! This creamy cucumber gazpacho is a refreshing blend of fresh veggies, herbs, and tangy Greek yogurt.
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Prep Time 20 minutes
Total Time 8 minutes
Course Soup
Cuisine American
Servings 4 Servings
Calories 170 kcal

Equipment

Ingredients
  

  • 2 large cucumbers peeled, seeded, and roughly chopped (about 4 cups)
  • 1 medium bell pepper cored, seeded, and roughly chopped
  • ½ small red onion roughly chopped
  • ¼ cup dill fresh, packed
  • ¼ cup mint fresh, packed
  • 1 clove garlic minced
  • 2 tbsp lemon juice fresh
  • ½ cup greek yogurt plain, full or low-fat
  • ¼ cup extra virgin olive oil
  • 1 tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • 2-4 tbsp water cold

Instructions
 

  • In a high-speed blender or food processor, combine the chopped cucumbers, green bell pepper, red onion, and garlic.
    A blender on a granite countertop is filled with chopped green cucumbers, red onions, and other vegetables to make cucumber soup. The blender lid is placed nearby. The background shows part of a kitchen and living room.
  • Add the fresh dill, mint leaves, lemon juice, Greek yogurt, salt, and pepper to the blender.
    A close-up of a blender containing frothy green liquid to make cucumber soup, with a measuring cup holding fresh dill being added. Sunlight streams through windows in the background.
  • Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed.
    A blender filled with a frothy, light green mixture sits on a kitchen countertop. Some of the mixture is splattered along the sides of the container. The background shows a glimpse of a kitchen area.
  • While the blender is running on a low speed, slowly stream in the extra virgin olive oil. This will emulsify the soup, making it even more silky and rich.
  • Check the consistency. If you prefer a thinner soup, add cold water a tablespoon at a time until you reach your desired texture. Taste and adjust the salt and pepper as needed.
  • Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld beautifully.
  • Pour the chilled gazpacho into bowls. Garnish with a sprinkle of finely diced cucumber, a fresh dill sprig, and a final drizzle of high-quality extra virgin olive oil.
    A bowl of creamy green soup garnished with chopped cucumber, herbs, a drizzle of oil, and a mint leaf, set on a wooden board with a spoon, lemon half, and cucumber in the background.

Nutrition

Calories: 170kcalCarbohydrates: 8gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 1mgSodium: 744mgPotassium: 354mgFiber: 2gSugar: 5gVitamin A: 1380IUVitamin C: 50mgCalcium: 67mgIron: 1mg
Keyword cucumber gazpacho
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