Summer days give us the perfect excuse to try and make new Spanish soup recipes that celebrate the availability of fresh produce and vibrant flavors of the season.
Among the Andalusian ones, you will find the Spanish cucumber soup recipe, which offers a delightful way to cool off on hot summer days while savoring the crispness of cucumbers and the tanginess of tomatoes.
Keep reading this article and you will learn how to make it from scratch, with more information on storing, serving, and adapting this recipe to your preferences.
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Background of the Dish
The classic gazpacho was created centuries ago in southern Spain, where it was traditionally made with a base of stale bread, olive oil, vinegar, garlic, and water, all pounded together in a mortar and pestle.
Over time, different cold Spanish soups emerged, and with that, the gazpacho de pepino was born, blending cucumber with other green veggies and Greek yogurt for extra creaminess.
Alongside Ensalada de pepino, this is one of the most popular and delicious cucumber dishes that you can find, offering a refreshing and satisfying option for warm-weather dining.
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Things You’ll Need for Spanish Cucumber Soup Recipe
To make this recipe for Spanish soup you will need cucumber, green tomatoes, green bell pepper, red onion, garlic cloves, Greek yogurt, and olive oil as the main ingredients.
Similar to other fresh cucumber soup recipes, you will need a blender, food processor, or immersion blender so that your soup reaches the perfect consistency.
Ingredients
- 2 large cucumbers
- 3 green tomatoes
- 1 green bell pepper
- 1 small red onion
- 2 garlic cloves
- 2 cups (480ml) plain Greek yogurt
- 1 cup (240ml) cold water
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
How to Make Spanish Cucumber Soup Recipe – Step by Step Guide
- To start, peel and cut the cucumbers, you can save some small squares to top the soup later. Chop the green tomatoes, bell pepper, and red onion into small pieces. Peel and mince the garlic cloves. The pieces don’t have to be neat, as everything will be blended later.
- To continue with this chilled cucumber soup recipe, grab a blender or food processor and combine the chopped cucumbers, green tomatoes, bell pepper, red onion, and minced garlic. Blend until smooth.
- Then, add the plain Greek yogurt, extra virgin olive oil, and white wine vinegar to the blender. Blend until the mixture is creamy and well combined. Add the water little by little, blending until you achieve the desired consistency for your Spanish soup.
- After that, season the Spanish cucumber soup with salt and pepper to taste. Blend again briefly to incorporate the seasoning. To add an extra kick to this old cucumber soup recipe, you can include spices like paprika, chili flakes, or hot sauce.
- As a key step in this cucumber gazpacho recipe, transfer it to a large bowl or pitcher and refrigerate for at least 2 hours, or until well chilled.
- For the next step in this cold cucumber soup recipe, taste it and adjust the seasoning if necessary.
- To serve, pour the chilled cucumber soup into bowls. You can also put a little extra virgin olive oil on top for extra flavor, with the saved cucumber pieces for a crunch. Your Spanish cold soup recipe is now ready, serve cold and enjoy.
Substitution of Ingredients
This is truly one of the best cucumber soup recipes that you can find, because it only calls for ingredients that are easily available all around the world, and you can change some of them.
For example, you can turn this Spanish cucumber soup recipe into a vegan one by using vegan neutral yogurt, or add creaminess to the dish by using one avocado.
You can also prepare this recipe for cucumber gazpacho with regular red tomatoes, cherry tomatoes, or tomato juice in case you don’t have good-quality fresh tomatoes on hand.
Other vegetables that you can include in this cold Spanish soup are spinach, kale, or zucchini to stay in the green color, or corn, carrots, and radishes to provide an extra crunch and a different pop of color.
Do you want to make something sweeter and completely innovative? Then we have the perfect Spanish soup recipes for you: you must try our refreshing strawberry gazpacho or our fantastic peach gazpacho.
Tips on Serving Spanish Cucumber Soup Recipe
With this Spanish cucumber soup recipe, you will have a fantastic main dish or appetizer ready to be enjoyed on any occasion.
If you want to serve it as a main dish, we recommend that you plate it in a regular-sized soup bowl, and consider including toppings such as grilled chicken, shrimp, tofu, or hard-boiled eggs to incorporate protein.
Similar to other cucumber gazpacho recipes, it goes really well topped with toasted nuts, some crunchy croutons, or a garnish of diced cucumber and bell pepper for texture.
In case you have guests coming over, then you can prepare a table filled with shots of Spanish cold soups as appetizers, including others to add more colors and flavors such as the spicy gazpacho, the cherry gazpacho, and the beet gazpacho.
How to Store Spanish Cucumber Soup Recipe
This Spanish cucumber soup recipe can be enjoyed or stored for up to 2 days in the fridge due to its freshness.
To store, place the gazpacho in an airtight container and cover with plastic wrap to prevent a thick crust. Before serving, taste the soup and adjust the seasoning by stirring or blending it.
If the consistency seems off, avoid consumption.
Other chilled soup recipes that you can make and store in the fridge are the delicious gazpacho without tomatoes, the super fresh cold vegetable soup, and the easy tomato juice gazpacho.
Recipe Card: Spanish Cucumber Soup Recipe
Spanish Cucumber Soup Recipe
Summer days give us the perfect excuse to try and make new Spanish recipes that celebrate the availability of fresh produce and vibrant flavors of the season.
Among the Andalusian ones, you will find the Spanish cucumber soup recipe, which offers a delightful way to cool off on hot summer days while savoring the crispness of cucumbers and the tanginess of tomatoes.
Keep reading this article and you will learn how to make it from scratch, with more information on storing, serving, and adapting this recipe to your preferences.
Ingredients
- 2 large cucumbers
- 3 green tomatoes
- 1 green bell pepper
- 1 small red onion
- 2 garlic cloves
- 2 cups (480ml) plain Greek yogurt
- 1 cup (240ml) cold water
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
Instructions
- Peel and cut the cucumbers, you can save some small squares to top the soup later. Chop the green tomatoes, bell pepper, and red onion into small pieces. Peel and mince the garlic cloves. You don't need to cut them into neat pieces, as everything will be crushed in the blender.
- In a blender or food processor, combine the chopped cucumbers, green tomatoes, bell pepper, red onion, and minced garlic. Blend until smooth.
- Add the plain Greek yogurt, extra virgin olive oil, and white wine vinegar to the blender. Blend until the mixture is creamy and well combined. Add the water little by little, blending until you achieve the desired texture.
- Season the cucumber gazpacho soup with salt and pepper to taste. Blend again briefly to incorporate the seasoning.
- Transfer the cucumber gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours, or until well chilled.
- Before finishing the cucumber soup recipe, taste it and adjust the seasoning if necessary.
- To serve, pour the chilled soup into bowls. You can also add a little extra virgin olive oil on top for extra flavor. Your Spanish soup recipe is now ready, serve cold and enjoy.
Notes
You can spice things up in this Spanish cucumber soup recipe by adding a dash of hot sauce or a sprinkle of cayenne pepper and paprika for a kick of heat
If you follow a vegan diet, then we have some delicious cucumber soup recipes for you, such as the creamy cucumber avocado gazpacho.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 256Total Fat 7.9gSaturated Fat 1.9gCholesterol 10mgSodium 107mgCarbohydrates 30.8gFiber 3.1gSugar 9.6gProtein 16g
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