Cucumber Gazpacho Recipe: Cool Spanish Soup

Cucumber gazpacho is a chilled Spanish-style soup blended from cucumber, green pepper, bread, olive oil, vinegar and garlic. It is smooth, savoury and refreshing, with no cooking required; a short chill lets the flavours settle and makes it especially welcome on a warm day.

Ingredients

2 large cucumbers, about 1½ lb (680 g) total, peeled if waxed; reserve a little for garnish
1 small green bell pepper, about 5 oz (140 g), stem and seeds removed
2 slices day-old white bread, crusts removed, about 2 oz (55 g)
½ small white or yellow onion, about 2 oz (55 g), roughly chopped
1 small garlic clove, peeled
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) sherry vinegar
½ tsp fine salt, plus more to taste
¼ tsp freshly ground black pepper
½ cup (120 ml) cold water, plus more as needed
2 tbsp (30 ml) plain Greek-style yoghurt, optional, for serving
1 tbsp chopped fresh dill or parsley, optional, for serving

Instructions

Prepare the bread and vegetables. Tear the bread into a small bowl and pour over ¼ cup (60 ml) of the cold water. Leave it to soften for 5 minutes while you roughly chop the cucumbers, pepper and onion. If the cucumber seeds are particularly large or watery, scrape them out with a teaspoon; otherwise, leave them in.
Blend the soup. Put the softened bread and its soaking water in a blender with the cucumbers, green pepper, onion, garlic, olive oil, sherry vinegar, salt, pepper and remaining ¼ cup (60 ml) cold water. Blend for 1–2 minutes, stopping to scrape down the sides, until completely smooth. If your blender is small, work in batches.
Adjust the texture and seasoning. Taste the soup. Add more salt or vinegar a little at a time, as cucumber can make the first blend taste milder than expected. For a thinner soup, blend in cold water 1 tablespoon (15 ml) at a time. For a silkier finish, pour it through a fine-mesh sieve; this is optional and removes some of the cucumber’s texture.
Chill before serving. Transfer the gazpacho to a covered container and refrigerate for at least 1 hour, until thoroughly cold. Stir well before serving, since the liquid can separate slightly as it stands. Taste once more and correct the seasoning if needed.
Garnish and serve. Ladle into chilled bowls or glasses. Add a small spoonful of yoghurt, finely diced reserved cucumber and chopped dill or parsley, if using. Finish with a light drizzle of olive oil.

Tips

Choose the right cucumber. English or other thin-skinned cucumbers are convenient because their skins and seeds are usually tender. If using waxed cucumbers, peel them; if they are very seedy, remove the seeds to prevent a watery or slightly bitter soup.
Keep the garlic restrained. Raw garlic can become more pronounced as the soup chills. Start with one small clove, then add a little more only after chilling and tasting.
Balance it cold. Chilling dulls flavours, so season after blending and check again just before serving. Add vinegar gradually: too much can overwhelm the clean cucumber taste.
Make it smooth without over-thinning. Blend thoroughly before adding extra water. If the soup seems too thick, thin it in small additions; if it is too loose, blend in a little more soaked bread or chill it well.

Serving Suggestions

Serve cucumber gazpacho as a light first course, a small lunch or a refreshing starter at a summer meal. It pairs well with crusty bread, toast rubbed with tomato, or a simple cheese and olive plate. For a more substantial lunch, offer it alongside a chickpea salad or a sandwich.

Keep garnishes simple so they do not hide the fresh flavour. Diced cucumber, a few drops of olive oil, chopped dill or parsley, and a spoonful of yoghurt all work well. For a Spanish-inspired table, serve small portions in glasses as a cold appetiser.

Variations

Make it dairy-free: The soup itself contains no dairy. Skip the yoghurt garnish or use an unsweetened plant-based alternative.

Use mint instead of dill: A few fresh mint leaves give the soup a brighter, cooler note. Use them sparingly, as mint can quickly dominate.

Add a little avocado: Blend in ½ ripe avocado (about 70 g) for a richer, creamier texture. It will soften the vinegar’s sharpness, so taste and adjust after blending.

Try a different bread: Day-old sourdough works if white bread is unavailable, though its tangier flavour will make the soup less delicate. Remove a very thick crust and add water gradually, since different breads absorb liquid differently.

Storage and Reheating

Transfer leftover gazpacho to a clean, covered container and refrigerate within 2 hours of making it. Keep it cold and use within 2 days for the best cucumber flavour and texture. Stir before serving; separation is normal. Do not leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

This is a cold soup and should not be reheated. Freezing is possible for up to 1 month, but the cucumber may release water and lose its fresh texture as it thaws. Thaw in the refrigerator, blend again until smooth and adjust the seasoning; serving it freshly made is preferable.

Frequently Asked Questions

Is cucumber gazpacho served hot or cold?
It is served cold. Chill it for at least an hour before serving so the soup is refreshing and the flavours have time to come together.

Can I make cucumber gazpacho without bread?
Yes. Leave out the bread and start with only ¼ cup (60 ml) water, then blend and add more if needed. The soup will be lighter and less creamy; a little avocado can add body if you like.

Why does my gazpacho taste bitter?
Some cucumbers have bitter skin or large, mature seeds, and excess raw garlic can also taste harsh. Peel the cucumber, scrape out prominent seeds, and use a small garlic clove. A pinch of salt and a little extra olive oil can help round out the flavour.

Can I make it ahead?
Yes. Blend it up to a day ahead, cover and refrigerate, then stir and taste before serving. The garlic and vinegar may become more noticeable as it sits, so make final seasoning adjustments after chilling.

Do I have to strain the soup?
No. A high-speed blender usually makes it smooth enough to serve as it is. Straining produces a finer, more restaurant-style texture, but it also removes some of the cucumber’s fibre and volume.

What can I use instead of sherry vinegar?
Use red wine vinegar or cider vinegar in the same quantity. Both provide a suitable acidity, although sherry vinegar gives the soup a rounder, lightly nutty flavour.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).