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Cucumber Gazpacho Recipe

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As the temperatures rise, there’s nothing quite like a bowl of chilled cucumber gazpacho to cool you down. My cucumber gazpacho recipe is not only refreshing, bright, and probably something you haven’t had before, but also incredibly easy to make. Come with me to craft the perfect summer soup!

Fresh cucumber gazpacho served in a bowl with dill and chives.

There’s something incredibly satisfying about a cold soup on a hot day. This cucumber gazpacho is light, refreshing, and packed with flavor- a great choice for a poolside appetizer that is a little classy.

The creamy texture from the lemon yogurt and chickpeas combined with the freshness of cucumbers and herbs, makes it a standout dish for summer and reminds me so much of the the vegan resort Chris and I just visited last month.

Ingredients

  • 4 cucumbers, sliced
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 2 containers (5.3 oz each) lemon Greek yogurt
  • 1/4 cup fresh dill, plus more for serving
  • 1 tablespoon chives, chopped, plus more for serving
Ingredients for cucumber gazpacho being loaded into a blender.

How to make Cucumber Gazpacho

This cold cucumber soup recipe makes about 6 cups of cucumber gazpacho. Here’s my step-by-step recipe, complete with tips and tricks to ensure you get the best recipe results!

Prepare Your Cucumbers: Reserve 12-18 thin slices of cucumbers for garnish and set them aside.

Blend the Base: In your blender (mine is a Ninja and holds 6 cups, so make sure yours is big enough), add as many cucumber slices as will fit. Pour in the olive oil, lemon juice, and red wine vinegar. Blend until smooth.

Add Chickpeas: Add the drained and rinsed chickpeas to the blender and blend until the mixture is smooth and creamy.

Blending cucumber gazpacho ingredients in a blender.

Incorporate Yogurt and Herbs: Add the Chobani Lemon Greek yogurt, fresh dill, and chopped chives to the blender. Blend again until everything is fully combined and smooth.

Chill the Soup: Cover the gazpacho and refrigerate it until you’re ready to serve. This helps the flavors meld together beautifully.

Serve and Garnish: When ready to serve, pour the gazpacho into bowls. Top with the reserved cucumber slices, additional chopped dill, a drizzle of olive oil, and a sprinkle of chopped chives. Season with salt and pepper to taste. Let me say that again— to taste. I often get accused of too little or too much salt (in the same recipe even) by different people. This is because how seasoned you like things is super personal to the tongue.

Blending cucumber gazpacho ingredients in a blender.

Common Recipe Questions

What is Gazpacho Made Of?

Gazpacho is a cold soup traditionally made from blended vegetables, originating from Spain. In this recipe, although typical recipes of this type really focus on the cucumbers (which I also love) I added chickpeas to create a creamy version that’s perfect for a hot day.

Is Gazpacho Really Healthy for You?

Absolutely! Gazpacho is packed with vitamins, minerals, and antioxidants from fresh vegetables. This cucumber chickpea gazpacho also includes protein-rich chickpeas and probiotic-rich yogurt, making it a healthy choice. Its at least a healthy choice compared to the mojito skewers I made this week.

Toppings for Gazpacho

Toppings can add a some crunch and extra flavor to your gazpacho. I love adding thin slices of cucumber, chopped fresh dill, a drizzle of olive oil, and a sprinkle of chopped chives. These simple additions make the soup a lot prettier (if that is a thing) and also give it more of an upscale feel.

Cucumber gazpacho garnished with fresh dill and olive oil.
This soup is great with lots of toppings!
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Cucumber Gazpacho Recipe


Prep Time 15 minutes
This easy cucumber gazpacho is perfect for a hot summer day. Fresh cucumbers, chickpeas, and yogurt make this cold soup delicious and nutritious.

Equipment

  • Blender or Food processer

Ingredients
 

  • 4 cucumbers sliced thin
  • 3 tablespoons olive oil plus more for serving
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 15.5 oz. canned chickpeas drained and rinsed
  • 5.3 oz. lemon Greek yogurt I use Chobani
  • 1/4 cup fresh dill plus more for serving
  • 1 tablespoon chives chopped, plus more for serving
  • salt & pepper to taste

Instructions

  • Reserve 12-18 thin slices of cucumbers for garnish and set them aside.
  • In your blender (mine is a Ninja and holds 6 cups, so make sure yours is big enough), add as many cucumber slices as will fit. Pour in the olive oil, lemon juice, and red wine vinegar. Blend until smooth.
  • Add the drained and rinsed chickpeas to the blender and blend until the mixture is smooth and creamy.
  • Add the lemon Greek yogurt, fresh dill, and chopped chives to the blender. Blend again until everything is fully combined and smooth.
  • Cover the gazpacho and refrigerate it until you're ready to serve. We suggest at least 1 hour if possible. This helps the flavors work together as well as chill the soup.
  • When ready to serve, pour the gazpacho into bowls. Top with the reserved cucumber slices, additional chopped dill, a drizzle of olive oil, and a sprinkle of chopped chives. Season with salt and pepper to taste.

Notes

Toppings are wonderful with cold soups like this. I love adding thin slices of cucumber, chopped fresh dill, a drizzle of olive oil, and a sprinkle of chopped chives. 
Store in fridge for up to 3 days.

Nutrition

Serving: 1cup | Calories: 178kcal

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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