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.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Cold asparagus soup
• Cherry gazpacho
• Fruit gazpacho

Background of the Dish

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 gazpacho de pepino. 

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

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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.

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

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. 

2. 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.

3. 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.

4. 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. 

5. As an optional step serve it with chopped nuts and one slice of serrano ham on top.

Substitution of Ingredients

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.

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, Gazpacho with canned tomatoes, and the asparagus gazpacho.

Tips on Serving Cucumber Gazpacho Recipe

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 gazpacho verde, 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

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.

If you love cold soups, make sure you read our article on the 15 Best Spanish Cold Soups for Summer, and make yourself a real Spanish treat.

Recipe Card: Cucumber Gazpacho Recipe

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