There’s something almost magical about a bowl of cucumber gazpacho on a sweltering summer day. It’s the kind of chilled cucumber soup that tastes like vacation—cool, creamy, and oh-so-refreshing. Whether you’re trying to beat the heat or just want a light, no-cook meal, this dish is your new best friend.
I discovered this gem during a Mediterranean getaway where every meal was a masterclass in simplicity and flavour. One sip of this creamy, cold soup, and I was hooked. I had to recreate it, and now it’s a summer staple in my kitchen.
Why You’ll Fall for This Cucumber Gazpacho
It’s refreshing, elegant, and effortlessly healthy. This Mediterranean summer soup brings together crisp cucumbers, tangy yoghurt, and bright herbs in a velvety blend that feels both indulgent and light. Bonus: it takes less than 10 minutes to whip up.
What You’ll Need
- 4 medium English cucumbers, sliced (approx. 800g)
- 1 cup (240g) Greek yoghurt
- 3 tbsp (45ml) extra-virgin olive oil, plus extra for drizzling
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (15ml) red wine vinegar
- ¼ cup (15g) fresh dill
- 2 scallions, thinly sliced
- Salt and pepper, to taste
How to Make It
- Add cucumbers, yogurt, olive oil, lemon juice, vinegar, dill, and a pinch of salt and pepper to a blender.
- Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
- Transfer to a container and chill for at least 2 hours.
- Before serving, taste again and adjust flavours if needed.
- Serve cold, garnished with scallions, a drizzle of olive oil, and chopped cucumber if desired.
Tips for a Silky Smooth Chilled Cucumber Soup
- Use English cucumbers for fewer seeds and a sweeter taste.
- For ultra-smooth texture, strain through a fine mesh sieve after blending.
- Chill thoroughly—this soup is best icy cold.
- Add a pinch of cayenne for a hint of heat.
A Creamy Cold Soup That Hits the Spot
I remember whipping this up for a brunch with friends on a particularly hot weekend. We sipped it in the backyard, shaded by a maple tree, and one friend said, “This tastes like a spa in a bowl.” It was a hit. Since then, I keep a jar of it in the fridge all summer long. It’s great for when you want something light but still crave flavour.
What to Serve with Cucumber Gazpacho
Pair it with a crusty baguette, a simple green salad, or grilled shrimp skewers. It also makes a stunning starter for any summer dinner party. I love serving it in chilled glasses as a pre-dinner refresher.
How to Store Leftovers
Store your cucumber gazpacho in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as separation is normal. Avoid freezing—the texture doesn’t hold up well.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel and de-seed them for a smoother texture.
What if I don’t have Greek yoghurt?
Use plain whole milk yoghurt for a similar creaminess. You can also try dairy-free alternatives.
Can I make this ahead of time?
Definitely, it’s even better the next day after the flavours meld.
Is this creamy cold soup good for meal prep?
Absolutely. Portion into jars or containers for easy grab-and-go lunches.
A Chill Way to Savour Summer
This cucumber gazpacho is the culinary equivalent of slipping into fresh sheets after a long day. It’s cool, comforting, and just what your summer menu needs. Whether you’re serving it for brunch, lunch, or a breezy dinner on the patio, this chilled cucumber soup will have everyone asking for seconds—and the recipe.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Cool Off with Creamy Cucumber Gazpacho: A Mediterranean Summer Soup You’ll Love
- Total Time: 10 minutes (plus 2 hours chilling)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Cucumber Gazpacho is the perfect Mediterranean summer soup—refreshing, tangy, and herbaceous. Made with cucumbers, Greek yoghurt, and dill, it’s a no-cook chilled dish ideal for hot weather. Ready in minutes and bursting with cool, velvety flavour.
Ingredients
-
4 medium English cucumbers, sliced (approx. 800g)
-
1 cup (240g) Greek yogurt
-
3 tbsp (45ml) extra-virgin olive oil, plus more for drizzling
-
2 tbsp (30ml) fresh lemon juice
-
1 tbsp (15ml) red wine vinegar
-
¼ cup (15g) fresh dill
-
2 scallions, thinly sliced
-
Salt and pepper, to taste
Instructions
-
Add cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, dill, salt, and pepper to a blender.
-
Blend until smooth and creamy.
-
Taste and adjust seasoning as needed.
-
Transfer to a sealed container and refrigerate for at least 2 hours until well chilled.
-
Stir before serving. Garnish with sliced scallions, olive oil drizzle, or extra chopped cucumber.
Notes
For best results, use English cucumbers—sweeter and less seedy.
Strain the soup after blending for a smoother finish.
Optional: Add a small garlic clove or pinch of cayenne for depth.
Keeps well for 2–3 days in the fridge; do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean