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Cucumber Gazpacho Recipe from Spain

There is nothing better than opening the refrigerator on a hot summer day and seeing that there is a delicious cold soup inside ready to eat. 

If you aren’t familiar with cold soups or want to learn more, then you are in the right place!

The cucumber gazpacho recipe is one of the favorites for all Andalusians to make during the summer. 

If you are looking for an Andalusian food to refresh yourself, then continue reading the article where I will teach you how to make gazpacho, in this case with cucumber.

Cucumber Gazpacho Recipe from Spain
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Background of the Dish

cucumber gazpacho

Gazpacho was created in Andalusia by ancient peasants and day laborers in the 8th century, who manually squeezed the ingredients.

They would use tomatoes which they’d crushed them manually in a mortar with garlic, salt, oil, and vinegar. 

Years later, different variants emerged, including fruit gazpachos, and what I will talk about here is the cucumber gazpacho. 

Today cold cucumber soup is extremely popular and is served in most restaurants or bars during the Andalusian summer.

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Are you searching for a Cucumber Gazpacho Recipe from Spain? We have for you a summer gazpacho that is present during summertime in all Spain's restaurants. This cucumber gazpacho is an easy cold cucumber soup that is the perfect choice if you just want to eat something revigorating after a long day in the sun. You can make this chilled cucumber soup for your friends and family and they won't forget this cucumber gazpacho soup very soon. #cucumbergazpacho #spanishcoldsoup #cucumbersoup #coldsoup
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Things You’ll Need for Cucumber Gazpacho Recipe

To make this cold cucumber soup recipe you’ll need pretty basic kitchen equipment. Any type of food processor or blender will work to blend every ingredient together. 

Besides that, as well as it happens with other cucumber soup recipes, the main ingredient is cucumber so as long as you have them you can make this recipe. 

Later I’ll give you tips on the different substitutions that you can make in the other ingredients.

easy cold cucumber soup

Ingredients

  • 4 cucumbers
  • 1 cup (250 gr) Greek yogurt
  • 1 garlic clove
  • 3 tablespoons extra virgin olive oil
  • A little bit of salt
  • Optional: Walnuts, cashews, and chopped almonds for garnish
  • Optional: 4 slices serrano ham for garnish

How to Make Cucumber Gazpacho Recipe- Step by Step Guide

summer gazpacho
  1. To start with this recipe for cucumber soup all you have to do is to wash the cucumbers and partially peel them. I recommend leaving some green, this way the gazpacho gets a brighter green color. Chop them up and put them in a blender or food processor. 
  1. Up next add greek yogurt, peeled garlic clove, extra virgin olive oil, and salt to taste. There’s no need to chop or mince the garlic because the blender will take care of that.
  1. Then blend at full power for about two to three minutes, or until it reaches liquid texture. If you think it is too thick, then you can add 1 tablespoon of milk until it reaches the desired consistency.
  1. For the final step store the cucumber soup in the fridge to keep it cool. I recommend storing it in the fridge for at least 30 minutes, but you can also do it for less time in the freezer and you’ll get a chilled cucumber soup. 
  1. As an optional step serve it with chopped nuts and one slice of serrano ham on top.

Substitution of Ingredients

recipe for cucumber soup

The best part about making gazpacho recipes is that there is a world of possibilities when it comes to the replacements in the ingredients. 

My favorite thing about this is that you can play with the vegetables (or even fruits!) that you add to this recipe, which is something really great if you have to feed someone who’s a picky eater. 

For example, you can make something like a cucumber avocado gazpacho, by adding one peeled and chopped avocado. 

You can also turn this into a vegan gazpacho recipe since the avocado already adds the creaminess that the recipe needs. On that note, we encourage you to try our Spanish vegan gazpacho recipe.

Besides that, as it happens with other recipes for cucumber soup, you can add a lot of different fruits since they go really well with the vegetable. 

To give you some ideas, you can add apples and pears since their sweetness goes really well with the cucumber flavor.

Finally, if you are a fan of gazpachos or you’re looking for new summer recipes, then you should definitely try the Chunky Gazpacho Recipe and the Gazpacho with canned tomatoes.

Tips on Serving Cucumber Gazpacho Recipe

spanish soup

As you can see in the optional step in the recipe for this summer gazpacho, I recommend you to serve it with chopped nuts and serrano ham as a topping, since they add more flavor and textures to the soup.

If you want them to combine with the green gazpacho, you can add some toasted and peeled pistachios as a garnish.

Besides that, you can serve it for lunch or dinner. Now, if you want gazpacho as an afternoon snack or even as a dessert then I recommend you to try mango gazpacho from Axarquia or the famous watermelon gazpacho recipe.

How to Store Cucumber Gazpacho Recipe

How to Store Cucumber Gazpacho Recipe

There are different ways to store this Spanish soup, so you can easily choose which one is better for you.

At first, since this is a cold soup, it should obviously be stored in the fridge. It can last up to 4 days in the fridge and all you have to do is to store it in a covered container or bowl. 

Besides that, this is probably the best gazpacho recipe since you can also store it in the freezer.

Just pour the cucumber soup into a bowl or Tupperware and cover it, then freeze it for up to one month. 

When you’re ready to eat it, just unfreeze the cucumber gazpacho and run it through the blender or food processor so it doesn’t have any ice “crystals”.

Of course, the gazpacho is naturally a pretty fast and easy-to-make recipe, so I always recommend not freezing it.

I personally enjoy eating it fresh and just right after making it, but it’s completely up to you.

Recipe Card: Cucumber Gazpacho Recipe

Yield: 4

Cucumber Gazpacho Recipe

cold cucumber soup recipe

There is nothing better than opening the refrigerator on a hot summer day and seeing that there is a delicious cold soup inside ready to eat. 

If you aren't familiar with cold soups or want to learn more, then you are in the right place!

The cucumber gazpacho recipe is one of the favorites for all Andalusians to make during the summer.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 4 cucumbers
  • 1 cup (250 gr) Greek yogurt
  • 1 garlic clove
  • 3 tablespoons extra virgin olive oil
  • A little bit of salt
  • Optional: Walnuts, cashews, and chopped almonds for garnish
  • Optional: 4 slices serrano ham for garnish

Instructions

  1. To make this easy cold cucumber soup wash the cucumbers and partially peel them, leave some green to give the gazpacho color. Chop them up and put them in a blender or food processor. 
  2. Add greek yogurt, peeled garlic clove, extra virgin olive oil, and salt to taste.
  3. Blend at full power for two to three minutes or until it reaches liquid texture. If you think it is too thick, then you can add 1 tablespoon of milk until it reaches the desired texture.
  4. Store it in the fridge to keep it cool. As an optional step serve it with chopped nuts and one slice of serrano ham on top.

Notes

If you want to make a more traditional cucumber gazpacho recipe then you can skip the greek yogurt, but I always use it because it gives a nice and rich creamy texture. 

The best garnishes for this cucumber soup are chopped nuts, but you can avoid them without any problem.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 60Total Fat 3.5gSaturated Fat 0.4gSodium 293mgCarbohydrates 7.3gFiber 1.3gSugar 4.7gProtein 0.9g

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