Cucumber Gazpacho
Jul 06, 2025, Updated Aug 20, 2025
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When the heat wave hits in the summer, there’s nothing more refreshing than a chilled soup to start your meal. This Cucumber Gazpacho is light, herbaceous and incredible easy to prepare. I’ve made and tweaked this recipe over the years, and I love to serve it as an amuse bouche to kick off any summer party.
With bright notes of lemon, fresh herbs like basil, dill and mint, and a creamy smooth texture, this gazpacho is the kind of dish that feels both elegant and effortless. It truly comes together in less than 10 minutes and can be made a day ahead if you’re hosting a backyard dinner party or planning a multi-course tasting menu.
Why You’ll Love This Cucumber Gazpacho
- No cooking required: Everything comes together in a blender in about 60 seconds!
- Make-ahead friendly: You can make it the morning of a dinner or even the day before. It’s best served after it’s chilled for at least 4 hours.
- Naturally gluten-free: This vegetarian soup also packs a little shot of protein, thanks to the Greek yogurt.
This chilled soup is not only visually stunning when served in shot glasses, but it’s also packed with fresh flavor from seasonal ingredients.
Ingredients You’ll Need
This recipe relies on a handful of fresh, summer herbs and vegetables. Here’s what you need:
- 1 English cucumber
- 2 green onions
- 16 ounces Greek yogurt
- ¼ cup fresh basil
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- 1 lemon, juiced
- 1 garlic clove
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey (optional, but highly encouraged)
All of the ingredients are blended together in a high-speed blender for about 60 seconds, or until it becomes a silky smooth texture. Then it chills until it’s completely chilled and the flavors have time to meld.
How to Serve It: Amuse Bouche Style
One of the best parts about this cucumber gazpacho recipe is how versatile it is when it comes to presentation. For an elevated experience, pour the soup into 2-ounce glasses and garnish with a sprig of dill and a few drops of olive oil. These mini portions will impress your guests – and they will be ready to dig into the rest of the meal.
If you’re hosting a brunch or summer dinner party – even an outdoor wedding – this gazpacho can be served as a first course or a cool appetizer before the heartier part of the meal. It’s a great palate cleanser and pairs nicely with a crisp white wine or rosé.
Make Gazpacho Ahead for Effortless Entertaining
This summer appetizer is best when chilled for at least 4 hours, so it’s ideal for prepping the night before. Store it in an airtight container in the fridge, then portion it out right before guests arrive. It’s one of those dishes that tastes even better after the flavors have had time to mingle.
Whether you’re building a menu of elegant amuse bouche recipes or simply need a quick and refreshing summer soup, this cucumber gazpacho delivers. It’s simple, elegant and packed with flavor.
Cucumber Gazpacho
Ingredients
- 1 English cucumber, peeled
- 2 green onions
- 16 ounces Greek yogurt
- ¼ cup fresh basil
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- 2 tablespoons olive oil
- 1 lemon
- 1 garlic clove
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey, optional
Instructions
- Peel an English cucumber and cut into chunks. Trim 2 green onions and rough chop. Juice the lemon.
- Add the cucumber, onions and lemon juice to a high-speed blender with the rest of the ingredients – 16 ounces Greek yogurt, ¼ cup fresh basil leaves, ¼ cup fresh dill, 2 tablespoons fresh mint, 2 tablespoons olive oil, 1 garlic clove, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Adding 1 teaspoon honey is optional, but highly recommended.
- Secure the lid and blend on high for about 1 minute, or until the mixture is smooth and vibrant green.
- Transfer the soup to an airtight container and refrigerate for at least 4 hours, or overnight, until fully chilled.
- Serve cold in 2-ounce glasses as an amuse bouche (serves 14) or into small bowls for 4 appetizer servings. Garnish with a few drops of olive oil and a dill frond (optional).
Like this? Leave a comment below!
I’ve always been intimidated by the idea of making gazpacho because it sounds so fancy, but Reed’s recipe was incredibly easy to follow and turned out to be the hit of the night! I highly recommend this recipe to anyone—whether you’re a beginner or an experienced cook looking for a simple, crowd-pleasing dish
Had this recently during a heat wave. It was delicious! Refreshing, filling, and beautiful! It will be on my summer rotation of entertaining recipes!
I’m so glad you enjoyed the recipe, Kelsey. It’s definitely a constant on the menu for summer dinner parties around here.
I served this at a party and guests RAVED about it! Perfect for a hot summer day. So refreshing with layers of flavor. Serving them in shot glasses made it such and easy and impressive crowd pleaser. Highly recommend!
Perfect for summer
Delicious and so easy to make.
Thanks, Shelby. I’m glad you enjoyed it.
Recently experienced this exact recipe at wedding and it was a hit. Perfect on a hot day with a cocktail in hand. Everyone was asking for more!
I’m glad you were able to give it a try. It’s become a favorite this summer.