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!

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.

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🥘 Ingredients

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

• 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.

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

💭 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.

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🥣 More Healthy Soup Recipes!

• Acorn Squash Bisque
• Instant Pot Tomato Soup
• Spicy Potato Corn Chowder
• Garbanzo Bean Soup
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