This Cucumber Gazpacho is a refreshing, chilled soup that's light, creamy, and flavorful. Inspired by traditional Spanish gazpacho, this version substitutes tomatoes with cooling cucumber, fresh dill, and avocado. This no-cook soup is ready to chill in 5 minutes and is perfect for hot summer days or light lunches.
While creamy cucumber gazpacho isn't exactly traditional Spanish gazpacho, it's a fresh, modern spin on the classic cold Spanish soup that usually stars ripe tomatoes.
Instead of tomatoes, we're going all in on refreshing cucumber, crisp apple for a touch of sweetness, and fresh dill, making this a light and cooling summer soup that's ideal for hot days.
Unlike my Easy Watermelon Gazpacho, which leans more rustic and chunky, this green gazpacho recipe is ultra-smooth, closer in texture to a chilled veggie smoothie.
If you enjoy this, you'll love other Spanish-inspired recipes on the blog, like my Vegan Spanish Paella or the rich and flavorful Mojo Picón, both of which bring that vibrant Spanish Mediterranean flair to the table.
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Why I Love This Recipe
- It's a cold soup perfect for hot summer days.
- Ready in just 5 minutes!
- Made using just a blender, making cleanup easy.
- It uses easy-to-find whole foods, plus a little oil for smoothness, and is naturally vegan.
- I also use it as a sauce to top grain bowls!
Ingredients
- Cucumber: Any variety of cucumber is fine for this soup.
- Apple: I add the whole apple, but adjust to half the apple if you desire less sweetness. The apple helps balance the acidity, so go with something crisp and sweet like Gala or Fuji.
- Vinegar: I use what I have on hand, like rice vinegar, white vinegar, or apple cider vinegar. Sherry also works well.
See the recipe card for quantities and a full list of ingredients.
Variations
Try fresh basil, parsley, or mint instead of dill for a different herbal note.
Classic Andalusian gazpacho often includes stale bread like a baguette blended into the soup for a thicker consistency. You can add a slice of day-old bread (soaked in water and then squeezed out before blending) for a rustic texture.
How To Make Cucumber Gazpacho
Here are two easy steps. See the recipe card for details.
Step 1: Wash and chop your cucumber, apple, jalapeño (remove seeds for less heat), and avocado. No need for perfect cuts-they're heading to the blender. Just make sure everything's roughly chopped so it blends easily.
Step 2: Toss all the chopped ingredients into a blender along with the remaining ingredients. Blend on high until silky smooth. Chill before serving for the most refreshing flavor.
Top Tip
- Gazpacho tastes best when served chilled. The flavors blend together, and it becomes even more refreshing!
Serving Suggestions
- You have to dip some delicious, crusty bread into this gazpacho - it's so good.
- Traditionally, gazpacho is served in shallow bowls or elegant cups. Still, you can also pour it into jars for a drinkable cold soup or into shot glasses for a fun, party-ready appetizer.
- Garnishes enhance both texture and presentation. My favorite way of serving is as pictured - with microgreens, slivered almonds, and a drizzle of olive oil.
- You can also top with diced cucumbers, apples, or croutons.
- Serve with a delicious side salad like Strawberry Avocado Salad.
Cucumber Gazpacho FAQS
Yes! It tastes even better after a few hours in the fridge. Chill it for at least 1-2 hours before serving for the best flavor.
Store cucumber gazpacho in an airtight container in the fridge for up to 3 days. Stir it before serving, as it may separate a bit.
No need to peel the cucumber.
Got a minute? I'd love for you to comment and rate Cucumber Gazpacho. Your feedback is invaluable. Did you love it? Did you make any fun twists? Please let me know how my directions worked, so I can continue to improve my recipes.
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Recipe Card
Creamy Cucumber Gazpacho
Equipment
- Tamper optional; This link is just for reference-it fits my blender model. Use the tamper that comes with your specific make and model.
Ingredients
- 1 large cucumber
- 1 jalapeno deseeded if desired for less spice
- 1 apple like gala, honeycrips, or fuji
- ½ Hass avocado
- 1 clove garlic
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 2 tablespoons white wine vinegar or apple cider vinegar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill
Optional Garnishes
- microgreens
- slivered almonds
- drizzle of olive oil
Instructions
- Blend Everything: Add all the ingredients in the blender. Blend until smooth and creamy. You may need to use a tamper to get the ingredients down to the blades. If you don't have a tamper, just stop and scrape down the sides as needed.
- Adjust flavor: Adjust any of the flavors until desired flavor is acheived.
- Chill & Serve: Transfer to a bowl or container and refrigerate for 1 hour for the flavors to meld.
- Garnish & Enjoy: Serve cold in chilled bowls, topped with microgreens, slivered almonds, and drizzled with olive oil, accompanied by a side of crusty bread.
Regi Pearce says
Proof that soup season isn’t just for fall, this one’s cool, creamy, and very green in the best way. Bonus: no sweating over a stove. Just a blender and 5 minutes.