Cucumber Gazpacho

This light, refreshing soup has a bit of hit from the jalapeno and crunch from the cucumbers. It's equal parts cool and spicy. It's one of the easiest soups to make --- put everything in a blender and refrigerate for a few hours. This is your ticket to being the hit at your next potluck party!

Cucumber Gazpacho

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Total Time: 15 minutes
Servings: 5


  • 2 – 3 thin slices of jalapeno, seeds removed
  • ½ tablespoon shallot
  • 1 English cucumber, peeled and sliced
  • ½ cup cilantro (you can also use parsley)
  • 4 tablespoons fresh lime juice
  • 1 cup plain, full fat Greek yogurt (Fage is my favorite!)
  • ¼ cup sour cream
  • Salt and Pepper
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil


  • Chopped fresh cilantro (or parsley)
  • Lime juice, drizzle on top for extra burst of citrus
  • Sour cream
  • Fresh chives


  • Place all the ingredients in a blender and puree until smooth. Refrigerate for 4 hours, or overnight. The longer the gazpacho is in the fridge, the more the flavors will meld and the more flavor the gazpacho will have.
  • When ready to serve, ladle the soup into bowls and garnish with fresh cilantro, lime juice, sour cream and chives.
  • I love doubling this soup, if I’m serving a crowd, and serving it in long shot glasses for a festive look.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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