Cucumber Gazpacho (Cold Cucumber Soup)

This chilled cucumber gazpacho is cool, creamy, and refreshing with fresh cucumber, avocado, basil, lime, and Greek yogurt. It’s an easy cold cucumber soup that comes together quickly in the blender and is perfect for hot summer days.

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Soup in a beige bowl with a spoon lifting the soup, topped with crunchy crackers, olive oil, and basil, with cucumber slices and crackers in the background.

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This creamy cucumber gazpacho is the perfect cold soup for hot summer days. Made with fresh cucumbers, creamy avocado, Greek yogurt, basil, lime, and ginger, it comes together quickly in the blender for a refreshing no-cook meal or appetizer that feels light, cooling, and surprisingly satisfying.

What I love most about this summer soup is how smooth and velvety it turns out while still tasting incredibly fresh and vibrant. The cucumber keeps it crisp and refreshing, while the avocado and yogurt create a creamy texture without making the soup feel heavy.

Why You’ll Love This Creamy Cucumber Gazpacho

Cool and refreshing. This gazpacho is the perfect chilled soup for hot summer days when you want something light, fresh, and satisfying.
No cooking required. Everything comes together right in the blender, making this an easy no-cook recipe that’s ideal for busy days.
Smooth and creamy texture. Avocado and Greek yogurt give this soup a silky, velvety consistency without making it feel too heavy.
Fresh flavor in every bite. Cucumbers, basil, lime, and ginger create a bright, vibrant flavor that tastes crisp and refreshing.
Ready in minutes. This soup takes just a few minutes to prepare and can be made ahead for an effortless summer appetizer or light lunch.
Perfect for entertaining. Its vibrant green color and elegant presentation make this chilled cucumber soup feel special enough for gatherings, brunches, and summer dinners.

Ingredients at a Glance

Overhead view of ingredients for cucumber gazpacho, including cucumbers, avocado, Greek yogurt, basil, garlic, ginger, lime, apple cider vinegar, maple syrup, sea salt, and black pepper on a marble surface.

Cucumbers. Cucumbers are the star of this recipe, giving the soup its cool, fresh flavor and vibrant green color. English cucumbers work especially well because they have thin skin and fewer seeds, but regular cucumbers can also be used if peeled and seeded first.
Avocado. Avocado adds richness and creates the silky smooth texture that makes this dish so satisfying. Use a ripe avocado for the creamiest consistency.
Greek yogurt. Greek yogurt gives the gazpacho a creamy, tangy flavor without making it heavy. Plain whole milk Greek yogurt works best for richness, but low-fat Greek yogurt can also be used. For a dairy-free version, substitute a thick unsweetened dairy-free yogurt.
Fresh basil. Basil adds a bright, herby flavor that pairs well with the cucumber and lime. Fresh mint can be substituted for a different flavor profile, but basil gives the soup a slightly more savory, balanced flavor.
Fresh ginger. Ginger adds subtle warmth and freshness that keeps the flavor from tasting flat. A small amount goes a long way here.
Garlic. Garlic gives the soup depth and savory flavor. Since this is a no-cook recipe, one small clove is usually enough to avoid overpowering the soup.
Lime juice. Fresh lime juice brightens the entire dish and enhances the fresh cucumber flavor. Fresh lemon juice can work in a pinch, though lime pairs especially well with the basil and avocado.
Apple cider vinegar. A splash of apple cider vinegar adds acidity and balance. White wine vinegar or champagne vinegar are good substitutes if needed.
Maple syrup. Just a small amount balances the acidity and rounds out the flavor. Honey can be substituted if you prefer.
Sea salt and black pepper. These simple seasonings bring all of the flavors together and help the fresh ingredients shine.

How to Make It (Photo Tutorial)

Overhead view of blender filled with ingredients including cucumber, avocado, basil, Greek yogurt, garlic, and ginger before blending. — **Step 1:** Add the cucumber, avocado, Greek yogurt, garlic, ginger, lime juice, maple syrup, basil, apple cider vinegar, sea salt, and black pepper to a high-speed blender.

Overhead view of blended gazpacho soup in a blender with a smooth, creamy pale green texture. — **Step 2:** Blend until the gazpacho is completely smooth and creamy, about 45–60 seconds.

Overhead view of plain cucumber gazpacho in a beige bowl before adding toppings. — **Step 3:** Transfer the chilled cucumber soup to a bowl or airtight container, then refrigerate for at least 2 hours before serving.

Creamy gazpacho topped with yogurt, olive oil, basil, and crunchy crackers in a beige bowl with cucumber slices and lime on the side. — **Step 4:** Stir well, garnish as desired, and serve cold.

Tips for Success

Use cold ingredients when possible. Starting with chilled cucumber and Greek yogurt helps keep the soup refreshing without needing extra ice.
Peel the cucumber for the smoothest texture. Even though English cucumbers have thin skins, peeling them creates a silkier finish and brighter color.
Blend thoroughly. Let the blender run long enough for everything to become completely smooth and creamy.
Chill before serving. Refrigerating the soup for at least 2 hours gives the flavors time to meld.
Adjust the consistency if needed. If it thickens too much after chilling, blend in a splash of cold water.
Taste before serving. A final squeeze of lime juice or pinch of salt can really brighten the flavors.

Suggested Variations

Make it spicy. Add a few slices of jalapeño or a pinch of red pepper flakes before blending for a subtle kick.
Try fresh mint. Swap the basil for fresh mint for an even cooler, more refreshing flavor.
Make it dairy-free. Substitute the Greek yogurt with a thick plain dairy-free yogurt.
Add extra herbs. Fresh dill pairs beautifully with the cucumber and adds another layer of fresh flavor.
Thin it out. For a lighter consistency, blend in a few tablespoons of cold water until the soup reaches your preferred texture.

Close-up side view of creamy cucumber gazpacho in a beige bowl topped with crunchy crackers and olive oil with fresh cucumber slices in the foreground.

Ways to Serve It

Serve it with crusty bread or crostini for a light summer lunch.
Pair it with grilled chicken, shrimp skewers, or salmon for an easy warm weather dinner.
Top it with extra cucumber slices, microgreens, or pumpkin seeds for added texture and freshness.
Serve it in small bowls or glasses as a refreshing appetizer for brunches, cookouts, or summer gatherings.
Pair it with fresh summer recipes like this chicken macaroni salad, chicken pesto quesadilla, or chicken pesto flatbread for a simple but satisfying meal.
Serve it with sandwiches and wraps like this chicken pesto quesadilla, caprese panini, or thai-inspired chicken wrap for an easy summer meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because this soup contains avocado, the color may darken slightly over time, but the flavor will still be delicious.

Give the soup a good stir before serving, as some separation is natural after chilling. If it thickens too much in the refrigerator, blend or whisk in a small splash of cold water until it reaches the consistency you want.

This recipe is not recommended for freezing, as the texture can become watery and grainy once thawed.

More Seasonal Soup Recipes to Make Next

Close-up of creamy cucumber gazpacho topped with crunchy crackers, olive oil, and basil in a beige bowl with a spoon dipping into the soup.

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Prep Time:10

Chill Time:2

Total Time:2 10

Equipment

Ingredients

1 medium-large English cucumber about 12 ounces, peeled and roughly chopped (Note 1)
1 medium avocado peeled and pitted (Note 2)
⅓ cup plain Greek yogurt
1 small clove garlic (Note 3)
1 1-inch piece fresh ginger peeled and grated (about 2 teaspoons) (Note 4)
1 tablespoon fresh lime juice
2 teaspoons maple syrup
5 leaves fresh basil
2 teaspoons apple cider vinegar
¼ teaspoon fine sea salt plus more to taste
Pinch black pepper
Optional Garnishes
Greek yogurt drizzle
Olive oil
Crushed croutons
Pumpkin seeds
Thin cucumber slices
Microgreens
Fresh basil

US Customary – Metric

Instructions

Add the 1 medium-large English cucumber, 1 medium avocado, ⅓ cup plain Greek yogurt, 1 small clove garlic, 1 1-inch piece fresh ginger, 1 tablespoon fresh lime juice, 2 teaspoons maple syrup, 5 leaves fresh basil, 2 teaspoons apple cider vinegar, ¼ teaspoon fine sea salt, and Pinch black pepper to a high-speed blender.
Blend until completely smooth and creamy, about 45-60 seconds. The soup should be silky and pourable, similar to a thin smoothie. (Note 5)
Taste and adjust seasoning if needed.
Transfer to an airtight container or cover the blender pitcher and refrigerate for at least 2 hours. (Note 6)
Stir well before serving, then garnish as desired with Greek yogurt, olive oil, croutons, seeds, cucumber slices, basil, or microgreens.

Notes

English cucumbers give the smoothest flavor and texture. If using a standard cucumber, peeling is recommended.
Use a ripe avocado for the creamiest consistency. An underripe avocado can create a grainy texture.
Raw garlic becomes stronger as the soup chills. For a milder flavor, start with half a small clove.
Fresh ginger can vary in strength. Start with less if you prefer a milder ginger flavor.
If the soup is too thick, blend in 1-2 tablespoons cold water until it reaches your desired consistency. Avoid overblending, which can slightly warm the soup.
Chill thoroughly before serving for the best flavor and texture.

Storage
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving. Best served very cold.

Nutrition

Servings: servings

Calories: 106kcal

Author: Sandra

FAQs

This chilled soup tastes cool, creamy, fresh, and lightly tangy. The cucumber gives it a refreshing flavor, while the avocado and Greek yogurt create a smooth, velvety texture. The basil, lime, and ginger add brightness and depth without overpowering the soup.

Cucumber gazpacho is meant to be served cold. Chilling the soup before serving helps the flavors blend together and gives it its refreshing texture and flavor.

Yes. This recipe is perfect for making ahead because the flavor improves as it chills. You can prepare it several hours in advance and keep it refrigerated until ready to serve.

Freezing is not recommended. Because the soup contains cucumber, avocado, and Greek yogurt, the texture can become watery and grainy after thawing.

English cucumbers work especially well because they have thinner skin, fewer seeds, and a milder flavor. Regular cucumbers can also be used, but peeling and removing large seeds is recommended for the smoothest texture.

Yes. Simply replace the Greek yogurt with a thick plain dairy-free yogurt alternative.

The consistency can vary depending on the cucumber and yogurt used. If the soup becomes too thick after chilling, blend in a small splash of cold water until it reaches your desired consistency.

Cucumber Gazpacho