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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Cucumber Gazpacho

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This cucumber gazpacho is light, refreshing, and so simple to make! Cooling cucumber, honeydew, tomato, and fresh mint come together to create a healthy soup that’s easy, quick, and both savory and slightly sweet! Serve it as an easy dinner, light lunch, or any time you have extra cucumbers to use up! This recipe is naturally gluten-free, vegan, and nut-free!

Cucumber gazpacho topped with fresh herbs in a white bowl.

When I think of gazpacho, I typically think of hot days, sitting on the beach, traveling through Spain and Portugal, and ultimate relaxation. But honestly, even though it’s great during the summer months, I like enjoying this refreshing, cucumber melon gazpacho any time of the year. This creamy cucumber gazpacho soup is like sunshine in a bowl and is so easy!

You don’t have to be in the heat of summer to enjoy the beautiful color and refreshing flavor of this green soup! I love pairing this cold cucumber soup with some cheese, crusty bread, and a wine like vinho verde. It is great for easy dinners, light lunches, or as a delicious side dish.

This cucumber version of the chilled soup is one of my favorite easy vegetarian soup recipes. It’s a dish that’s perfect for taking to a dinner party, potluck, backyard BBQ, or just a family gathering. It’s one of those recipes that pretty much disappears right in front of your eyes and I never end up with leftovers!

👩🏽‍🍳 Why You’ll Love This Cucumber Gazpacho Recipe

  • Healthy: Make this one of your go-to recipes when you want something that’s rich in flavor, but also nutritious and loaded with fresh vegetables.
  • Allergen-Friendly: This vegan cucumber soup recipe is naturally vegan, dairy-free, and gluten-free making it the perfect side for any group gathering.
  • Quick: This simple recipe is ready in under 30 minutes making it a great way to enjoy a fresh, delicious, easy supper on busy weeknights.
  • Refreshing Anytime: A gazpacho with cucumber is perfect for hot summer days, but this recipe is also delicious any time of the year when you are craving refreshing summer flavors or longing for warmer weather. It really is the best gazpacho recipe you’ll try!
  • Colorful: This green gazpacho is creamy, savory, and simply beautiful. The cucumber, celery, and honeydew vibrantly color this soup for an inviting dish that adds a beautiful contrast to your table.

Latest Recipe Video!

🥘 Ingredients

This vegan cucumber gazpacho uses easy-to-find and savory ingredients you can find at any grocery store.

Ingredients for cucumber gazpacho recipe on a white background.
  • Cucumber: Peeled and chopped. English cucumbers are the star ingredient of this soup and offer a delicate, slightly sweet taste. I like English cucumbers better than regular cucumbers for two reasons: 1) You don’t have to peel English cucumbers for gazpacho and 2) Regular cucumbers can be slightly bitter, and English cucumbers have a better flavor.
  • Celery: Celery adds texture and color to this recipe and the flavors blend well with cucumber.
  • Honeydew Melon: Chopped. Honeydew offers just the right amount of sweetness to balance the cucumber and vegetables and is the perfect melon for blending smoothly into this refreshing soup.
  • Onion & Tomato: Finely chopped sweet onion and chopped tomato adds a classic gazpacho flavor.
  • Tarragon: Adds herby, bittersweet flavor similar to anise or fennel.
  • Mint: For summery flavors, fresh mint leaves will offer the best flavor.
  • Serrano Chili: For heat and big chili flavor in this Spanish cucumber gazpacho. This chili variety is hotter than jalapenos with an earthy flavor, finely mined.
  • Garlic Cloves: Fresh garlic works best and compliments the onions, vegetables, and honeydew.
  • Olive Oil: Compliments all the ingredients, a high-quality variety will give the most flavor.
  • Salt: Balances and enhances flavors in this creamy cucumber soup.

🍲 Ingredient Substitutions

  • Mini Persian Cucumbers: Use mini Persian cucumbers in place of large English cucumbers.
  • Zucchini, Carrots, Or Green Peppers: Use one of these vegetables in place of some or all of the cucumber in this creamy cucumber gazpacho recipe.
  • Fresh Herbs: Try basil, parsley, or chives instead of or in addition to the fresh mint.
  • Jalapeno Pepper: For a little less heat, use jalapeno in place of serrano chili.
  • Pineapple: Make a pineapple gazpacho simply by replacing the honeydew with pineapple!

🔪 How To Make Cucumber Gazpacho

Here’s how to make this easy cucumber soup in just two steps!

Puree: Place all of the ingredients including the extra-virgin olive oil, in a high speed blender or food processor. Blend until your desired consistency.

Cucumbers melon and fresh herbs being pureed in a blender.

Serve: Transfer cucumber mint gazpacho to small bowls, and top with additional diced cucumber and chopped fresh herbs. Serve cold or at room temperature.

Cold cucumber soup in a blender.

💭 Expert Tips

  • Blend Well: For best results, blend the cucumber and honeydew gazpacho until it is fairly smooth. You can leave some chunks if you prefer it that way, but I like it smooth! If it’s too thick add some cold water and continue blending.
  • Blending Alternatives: If you don’t have a blender or food processor, you can also blend this cucumber tomato gazpacho with an immersion blender in a large bowl or pot. 
  • Make Ahead And Chill: You can chill the soup for up to 8 hours before serving. If the soup feels even slightly warm after blending it, I recommend chilling it before serving. Chilled cucumber soup is refreshing, summery, and perfect for hot days.
  • Gazpacho For Kids: If you’re making this for kids, I recommend serving it in a small glass like a cold smoothie, increasing the melon, and omitting the serrano pepper for a sweeter, less spicy soup.

📖 Variations

  • Cucumber Avocado Gazpacho: Avocado makes this cold soup rich, thick, and creamy. Feel free to add 1/4 to 1/3 of an avocado to this tomato and cucumber gazpacho.
  • Tomatillo Gazpacho: Make this cucumber honeydew gazpacho soup even more savory by adding a couple of tomatillos along with the rest of the ingredients!
  • Melon Gazpacho: Add watermelon or other melon varieties along with the honeydew for a melon cucumber gazpacho. Keep in mind that adding or changing fruits will result in a different color of soup!
  • Extra Spicy Gazpacho: Add a nice kick to this easy cucumber gazpacho recipe by chopping up some fresh jalapeño and mixing in. Or add a little cayenne pepper.
  • Creamy Gazpacho: Add 1/4 cup of full-fat coconut milk, plain coconut yogurt, or plain Greek yogurt.

🍽 Serving Suggestions

There are so many delicious toppings you can add to this delicious cold soup. Some of my favorites are fresh herbs, a drizzle of olive oil, chopped red onion, lemon juice, lime juice, chopped cucumber or cucumber slices, chopped tomato, sour cream, green onions, or black pepper.

Other fun mix-ins to try include roasted corn, croutons, edible flowers, hemp seeds, pine nuts, pico de gallo, micro greens, or a drizzle of olive oil.

🙌 Dietary Adaptions

This easy cucumber gazpacho is already naturally gluten-free, low carb, sugar free, and vegan!

🫙 Storage Directions

Leftovers keep in an airtight container in the refrigerator for up to 4 days. You might be wondering, can you freeze gazpacho? Unfortunately, no you can’t. I do not recommend freezing this recipe for cucumber gazpacho, as the leftovers don’t freeze well, and change texture when thawed.

❓Recipe FAQs

What is gazpacho usually made of?

Gazpacho is traditionally made with tomatoes, cucumbers, and green peppers and may include other vegetables in this pureed soup. This recipe uses cucumbers, honeydew, tomatoes, and mint for a beautiful green gazpacho that is loaded with vegetables.

Why is gazpacho served cold?

Gazpacho is traditionally served cold in hotter weather, like the hot summer days in Spain where gazpacho originated. Serving gazpacho cold is not only delicious but allows the soup to pair well with hot or cold dishes.

Are you supposed to drink gazpacho?

How you enjoy gazpacho is a personal preference, but it is fun to vary how you serve this melon and cucumber soup. I love using small bowls when serving gazpacho as an appetizer or serving in small glasses for kids to drink like a smoothie. 

Is gazpacho healthy for you?

Yes! Gazpacho is typically low in calories, low in sugar, and high in vitamins and minerals. This particular gazpacho recipe with cucumber is high in vitamins A, C, K, potassium, dietary fiber, and antioxidants.

Cucumber gazpacho topped with fresh herbs in a white bowl.

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🎥 Watch How to Make It

https://youtu.be/wRaA9qnXCGE
Cucumber gazpacho topped with fresh herbs in a white bowl.
Print Recipe
5 from 17 votes

Cucumber Gazpacho

This cucumber gazpacho is light, refreshing, and so simple to make! Cooling cucumber, honeydew, tomato, and fresh mint come together to create a healthy soup that’s easy, quick, and both savory and slightly sweet! Serve it as an easy dinner, light lunch, or any time you have extra cucumbers to use up! This recipe is naturally gluten-free, vegan, and nut-free!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: American, Vegan
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 91kcal
Author: Anjali Shah

Ingredients

  • 4 garlic cloves
  • 3 cups chopped peeled english cucumber about 1 pound
  • 2 cups chopped tomato about 2 large
  • 2 cups chopped honeydew melon
  • ½ cup finely chopped sweet onion
  • cup finely chopped celery
  • 2 tbsp chopped fresh mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp chopped fresh tarragon
  • ½ tsp salt
  • 1 tsp finely minced serrano chile
  • water if needed, to thin out the soup

Instructions

  • Place all of the ingredients in a blender, puree until smooth (or you can leave it slightly chunky if you like that consistency better).
  • Transfer to bowls, and top with diced cucumber and chopped fresh herbs. Serve cold.

Notes

Storage Directions: Leftovers keep in an airtight container in the refrigerator for up to 4 days.  I do not recommend freezing this recipe, as the leftovers don’t freeze well, and change texture when thawed.
Expert Tips:
  • For best results, blend the cucumber and honeydew gazpacho until it is fairly smooth. If it’s too thick add some cold water and continue blending.
  • Make ahead and chill the soup for up to 8 hours before serving. If the soup feels even slightly warm after blending it, I recommend chilling it before serving. 
  • If you’re making this for kids, I recommend serving it in a small glass like a cold smoothie, increasing the melon, and omitting the serrano pepper for a sweeter, less spicy soup.
  • Feel free to add any other fruits and vegetables. I recommend milder flavored fruit like different melons, and veggies that pair well with cucumbers like bell peppers!
  • Add extra spice by chopping up some fresh jalapeno and mixing in. Or add a little cayenne pepper.

Nutrition

Serving: 1cup | Calories: 91kcal | Carbohydrates: 14.4g | Protein: 1.8g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 324.3mg | Fiber: 2.5g | Sugar: 6.9g

30 responses to “Cucumber Gazpacho”

  1. We are seeing a lot of triple digit hot days here in Alabama this summer. This cucumber gazpacho was absolutely delicious and refreshing for dinner tonight.5 stars

  2. This is the perfect summer starter. I love that there is no cooking involved but there is plenty of taste too.5 stars

  3. Great cold summer soup! We served it as an appetiser yesterday and it was just perfect! Light, not too filling and really refreshing, not to mention – DELICIOUS!5 stars

  4. Enjoyed this on yet another hot summer day and it did not disappoint! So light, refreshing and delicious; easily, a new favorite recipe!5 stars

  5. This was such a refreshing and very delicious soup especially for the summertime! We absolutely loved this especially since we’ve been getting hot days lately! Excited to make this again!5 stars

  6. It’s been so hot! This was the perfect summer evening dish and it tasted so good!5 stars

  7. We had this for our BBQ this summer and everyone loved it! it was a deliciously refreshing soup in the heat of the summer. Love it!5 stars

  8. This sounds so fresh and fabulous! For cold Canadian winters, there is nothing better than some sunshine in a bowl.5 stars

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