Refreshing Cucumber Gazpacho with Fresh Herbs

Last Updated April 25th, 2024 at 11:31 am by Lisa

A chilled cucumber gazpacho recipe is delightfully refreshing in summer. This version features Greek yogurt, green grapes, and green apple, finished with sliced almonds and lump crab meat. It’s a cool, light soup that makes a lovely lunch or an elegant starter for an alfresco dinner. The pale green color comes from fresh cucumbers and herbs, and this white gazpacho is an excellent way to use cucumbers from the garden.

Cold soups are perfect when you want something light, cool, and nourishing on a hot day. This creamy cucumber gazpacho is quick to blend and can be made ahead, improving in flavor after a few hours chilling.

Serve this soup outside in pre-chilled bowls. Place bowls in the freezer a couple of hours before serving, or use glass bowls set over crushed ice for a pretty presentation at a summer gathering.

Cold Cucumber Soup Recipe

Travel and dining out often inspire new recipes. One warm evening on a restaurant patio in Austin, I tasted a simplified Spanish-style gazpacho that paired beautifully with a chilled glass of white wine. I set out to create a version I could make at home, lighter and with a creamy finish from yogurt.

• 6 slices white bread, crusts removed and torn into pieces
• 2 tablespoons olive oil, divided (1 tbsp for leeks, 1 tbsp for the soup)
• 1 cup leeks, white and light-green parts thinly sliced
• 2 English cucumbers, peeled, quartered, and chopped
• 8 green grapes
• 1 small green apple, cored and chopped
• 1/4 cup sliced blanched almonds
• 1 cup Greek yogurt (or crème fraîche)
• 2 tablespoons white wine vinegar
• 1 1/2 cups cold water, or more as needed
• 1/2 teaspoon sea salt
• A tiny pinch cayenne pepper
• 1/2 teaspoon minced garlic

Cucumber Gazpacho Soup Garnishes

• 1/2 cup lump crab meat
• 1/4 cup sliced almonds
• 1/4 cup thinly sliced grapes
• 1 tablespoon extra-virgin olive oil to drizzle (try lemon-infused olive oil for brightness)

1. Chill serving bowls or glasses in the freezer for a couple of hours, or prepare crushed ice to place under the bowls when serving.
2. Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook the leeks, stirring occasionally, until very soft, about 10–15 minutes. Remove and let cool.
3. In a high-powered blender, food processor, or with an immersion blender, combine the cooled leeks, cucumbers, grapes, green apple, almonds, Greek yogurt (or crème fraîche), white wine vinegar, cold water, sea salt, cayenne, minced garlic, and the bread pieces. Puree until smooth, about 1 minute. For an extra silky texture, pass the soup through a fine-mesh sieve. Cover and chill for 1–2 hours.
4. To serve, garnish bowls with small pieces of lump crab meat, sliced almonds, thinly sliced grapes, and a light drizzle of lemon olive oil. Serve very cold.
5. Store leftovers in an airtight container in the refrigerator and consume within four days.

Tip on cucumber varieties: Persian cucumbers, regular slicing cucumbers, or seedless cucumbers all work well for this soup. Choose firm, fresh cucumbers for the best flavor.

Vinegar options: While white wine vinegar is bright and mild, red wine vinegar or sherry vinegar can also be used for a slightly different, deeper flavor profile.

Leek substitute: If you prefer, swap leeks for sliced green onions. When using leeks, trim and clean them well so no grit remains; use only the white and pale green parts for the mildest flavor.

More Garnish and Topping Ideas

• Avocado slices
• Diced tomato
• Cooked lobster chunks or other shellfish
• Buttery Parmesan croutons
• Yogurt drizzle
• Crispy bacon pieces
• Chopped cooked shrimp

How To Serve Cold Soup

1. Make sure the soup is thoroughly chilled. Refrigerate for a couple of hours before serving.
2. Serve in individual iced bowls or chilled soup bowls to keep the soup cold and refreshing.

PRO TIP: Cover and chill the cucumber soup for 1–2 hours; it often tastes even better the next day after the flavors have melded.

These glass iced servers are family heirlooms in my home and are perfect for serving chilled soups, salads, or chilled appetizers. They keep the dish cool and make an attractive presentation.

More Cool Summer Recipes

Try other cooling summer dishes such as an icy wedge salad with pistachio-avocado dressing, a watermelon-mint-feta salad with citrus dressing, a mango and jicama slaw with lime vinaigrette, or a bright broccoli salad with crunchy apples, grapes, and pistachios. These dishes pair beautifully with grilled meats or stand alone as refreshing sides for picnics and barbecues.