Low-Carb Cool & Creamy Cucumber Gazpacho

When summer heat makes cooking feel like a chore, this chilled cucumber gazpacho is the perfect solution. With its tangy and creamy blend of cucumber, yogurt, and fresh herbs, it’s a cool and satisfying option that hits all the right notes. It’s slightly spicy, refreshing, and savory.

This is a terrific low-carb soup recipe. It’s also light and refreshing and it’s perfect on a hot day. I love having this in the fridge – it’s even better the next day after the flavors have a chance to blend.

Here’s the recipe. It’s super easy—just blend, chill, and garnish to enjoy the perfect refreshing dish.

Ingredients

• Jalapeño – Seeds removed. If you like it spicy, use a whole jalapeno or try a serrano chili. Just remove the seeds – they don’t blend well and can make your soup texture gritty.
• Onion – white and green parts, trimmed
• Garlic – Please use fresh garlic, it makes all the difference!
• English cucumber – Trim the ends but don’t peel it. If you use waxy cucumbers, you’ll need to peel them and scoop out the seeds.
• Fresh cilantro – You can use the stems and all. I just snip off the bottom inch of the stems and then the rest is totally fine to use.
• Fresh dill – Dill haters, give it a try! The dill just balances the flavor, you may not even taste it.
• Lime juice – A bit of acidity really brightens up this soup.
• Greek yogurt – Divided. For the creamiest soup, use Greek yogurt. I’ve tried this recipe with regular plain yogurt and it was OK but it just wasn’t as creamy as it is with Greek yogurt.
• Salt
• White pepper – Use white pepper so you don’t have ugly black flecks of pepper in your soup.
• Cumin
• Olive oil

Optional Garnishes:

• Diced avocado
• Diced cucumber
• Shallots
• Chives
• Cilantro or dill
• Lime zest
• Swirl of yogurt
  

How To Make Cucumber Gazpacho

1. Place the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of Greek yogurt, salt, white pepper, cumin, and olive oil in a blender.
2. Blend until smooth and creamy. If the mixture is too thick, add a little water or more yogurt to adjust the consistency.
3. Taste the gazpacho and tweak the seasoning with extra salt, lime juice, or jalapeño if needed. I personally enjoy mine with a nice kick and plenty of tang.
4. Let the soup chill in the fridge for at least an hour, or longer if possible. It improves as it sits, and you can even prepare it the day before.
5. Prepare your garnishes: dice the cucumber, avocado, and shallots, and chop the herbs.
6. Add a swirl of yogurt on top of the soup, thin the remaining ¼ cup yogurt with a tablespoon of water.
7. Pour it into bowls and drizzle a swirl of yogurt on top.
8. Add your chosen garnishes—avocado, cucumber, chives, and a dash of lime zest if you want a little extra flavor.
9. Serve right away and enjoy the refreshing, creamy, and tangy soup!
   

STEP-BY-STEP PROCESS

Chef Jenn’s Tips

• For the best color and fewer seeds, go with English cucumbers.
• Adjust the amount of jalapeño based on your spice preference.
• If your blender has trouble, blend the greens and liquid first, then add the cucumber. If using a food processor, the texture might not be as smooth, but it will still be delicious.

RECOMMENDED

Make It A Meal

This cucumber gazpacho is the perfect start to a summer meal. Pair it with some crusty baguette or grilled shrimp skewers. It also complements Mediterranean appetizers like hummus, olives, and feta-stuffed peppers. It’s light, easy, and refreshing!

Storage

Store the soup in an airtight container in the fridge for up to 3 days. Stir well before serving, as the mixture may separate. This soup is best enjoyed fresh and chilled, so freezing isn’t recommended. If prepping ahead, keep the soup and garnishes separate until it’s time to serve.