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, both savory and slightly sweet, gluten-free, vegan, and makes for the perfect appetizer or simple side!
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 I like enjoying this refreshing, cucumber melon gazpacho anytime of the year.
This cucumber gazpacho is like sunshine in a bowl! It’s one of the best gazpacho recipes — great for easy dinners, light lunches, or as a delicious side dish.
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When I made this for my family, we were transported to our European travels, but you don’t have to be in the heat of summer to enjoy the beautiful color and refreshing flavor of this green soup! It really is great anytime of year.
I paired it with some cheese, crusty bread, and wine. It was the perfect way to enjoy this easy cucumber gazpacho recipe.
This cucumber version of 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 because everyone gobbles it up – I never end up with leftovers!
👩🏽🍳 Why This Recipe Works
- Packed with fresh vegetables
- Naturally vegan, dairy-free, & gluten-free!
- Great for a hot summer day, but delicious anytime of year
- Savory with a nice kick
- creamy-textured
- Ready in under 30 minutes
- Perfect for busy weeknights, add to your list of easy dinner recipes
- The best cucumber gazpacho recipe ever!
🥘 Ingredients
- Vegetables andFruit: English cucumbers (you can use a large English cucumber or the mini Persian cucumbers), tomato, melon, and celery make up the base of this cold cucumber soup. I like English cucumbers better than regular cucumbers because they have a more delicate, slightly sweeter taste.
- Herbs and Spices: Small garlic cloves, mint, tarragon, salt, and a serrano chile add tons of flavor.
- Optional Garnishes: Fresh herbs, chopped red onion, lemon juice, lime juice, chopped cucumber, chopped tomato, sour cream, green onions black pepper.
📖 Variations
Gazpacho is traditionally made with tomatoes, cucumbers, and green peppers. However, just as with this recipe you can change up the ingredients depending on the veggies you have on hand. Here are some of my favorite variations:
- Different Vegetables: Try zucchini, carrots, bell peppers, and other fresh herbs. Basil, parsley, and chives would all taste great as additions.
- Add Different Toppings: Load up this healthy cucumber soup with whatever toppings you like! Try roasted corn, croutons, edible flowers, hemp seeds, pine nuts, pico de gallo or finely chopped tomatoes, a sprinkle of microgreens or a drizzle of olive oil.
- Cucumber Avocado Gazpacho: Avocado makes this cold soup rich, thick and creamy. Add about 1/4 to 1/3 of an avocado to this recipe.
- Tomatillo Gazpacho: Make this gazpacho soup even more savory by adding in a couple of tomatillos along with the rest of the ingredients!
- Add More Fruit: Make a pineapple gazpacho simply by replacing the honeydew with pineapple! Or try throwing in some watermelon along with the honeydew and cucumbers for a watermelon cucumber gazpacho.
🔪 How To Make Cucumber Gazpacho
Step 1: Place all of the ingredients including the extra-virgin olive oil, in a blender, puree until smooth (or use an immersion blender in a large pot). You can leave it slightly chunky if you like that consistency better. Stir soup.
Step 2: Transfer to a small bowl, and top with diced cucumber and chopped fresh herbs. Serve this Spanish cucumber gazpacho cold or at room temperature.
❓Recipe FAQs
I don’t recommend it, because the consistency will change when you freeze and defrost it (it will likely become more watery and less smooth). You can store it in the fridge for a few days if you have leftovers or if you want to make this ahead of time! Store this vegan cucumber soup in an airtight container in the fridge. It will keep for up to 4 days.
It depends on what type of cucumbers you use! If you use regular cucumbers, then yes, you should peel them because their peel is typically thicker and has some bitter notes that you don’t want in this vegan cucumber gazpacho. But if you use English cucumbers or mini Persian cucumbers, you can leave the peel on! I like the flavor of English cucumbers the best for this recipe.
Serve this cucumber mint soup with a side of crusty bread and a glass of wine for a small meal, or alongside a bigger spread! It tastes great as a side dish for sandwiches, flatbreads, or even tacos!
Typically, yes! Here’s what makes this tomato cucumber gazpacho recipe particularly healthy:
High in Antioxidants: This green gazpacho recipe is loaded with tons of antioxidants, thanks to the tomatoes, garlic, and onions!
Low in Calories: With just 91 calories per serving, this recipe is filling yet low in calories. This is the perfect dish to make for a light lunch, side dish for dinner, or appetizer!
Nutrients: Loaded with vegetables, fruit, and herbs, this soup is high in vitamin C, vitamin A, vitamin K, magnesium, potassium, and so much more.
💭 Expert Tips
- For best results, blend the 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 you can add some cold water.
- 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 before serving.
- If you’re making this for childrenI recommend serving it in a small glass like a cold smoothie, increasing the melon, and omitting the serrano pepper.
- Feel free to add in any other fruits and vegetables. I recommend milder flavored fruit like different melons, and veggies that pair well with cucumbers like bell peppers!
- Add some extra spice by shopping up some fresh jalapeño and mixing in. Or feel free to add a little cayenne pepper.
- To make a creamy cucumber gazpachoadd 1/4 cup of full fat coconut milk, plain coconut yogurt, or plain Greek yogurt.
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📋Recipe Card
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, both savory and slightly sweet, gluten-free, vegan, and makes for the perfect appetizer or simple side!
Services: 4 servings
calories: 91calories
- For best results, blend the gazpacho until it is fairly smooth. You can leave some chunks if you prefer it that way, but I like it smooth!
- 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 before serving.
- Feel free to add in any other fruits and vegetables. I recommend milder flavored fruit like different melons, and veggies that pair well with cucumbers like bell peppers!
- Add some extra spice by shopping up some fresh jalapeno and mixing in. Or feel free to add a little cayenne pepper.
Serving: 1cup | calories: 91calories | Carbohydrates: 14.4g | protein: 1.8g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 324.3mg | fiber: 2.5g | Sugar: 6.9g