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Creamy cucumber gazpacho 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.

Cucumber Gazpacho

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.
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Servings: 4 servings
Calories: 106kcal
Author: Sandra

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

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

  1. English cucumbers give the smoothest flavor and texture. If using a standard cucumber, peeling is recommended.
  2. Use a ripe avocado for the creamiest consistency. An underripe avocado can create a grainy texture.
  3. Raw garlic becomes stronger as the soup chills. For a milder flavor, start with half a small clove.
  4. Fresh ginger can vary in strength. Start with less if you prefer a milder ginger flavor.
  5. 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.
  6. 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

Calories: 106kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 157mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 0.3mg