Low-Carb Cool & Creamy Cucumber Gazpacho

This Low-Carb Cucumber Gazpacho is what I make when the last thing I want to do is turn on the stove. Cucumber, Greek yogurt, and a hit of jalapeño blend into something cool, tangy, and genuinely refreshing, no cooking required.

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I make a batch of this at the start of a hot week and keep it in the fridge, since it actually tastes better the day after it’s blended. It works as a starter for a summer dinner or as a light lunch on its own when it’s too hot to think about anything heavier.

Chill it for at least an hour before serving. Serving it straight from the blender loses the flavor that develops once it sits.

Chef Jenn’s Take on Low-Carb Cucumber Gazpacho

Most chilled cucumber soups either taste watery and thin or lean so hard on yogurt that they taste more like a smoothie than a soup. Getting the texture right without losing the cucumber flavor is the actual challenge here.

Using Greek yogurt instead of regular yogurt is what gives this the body it needs without watering down the cucumber flavor. English cucumbers matter too, they have fewer seeds and a thinner skin, so you can skip peeling and seeding without the soup turning gritty or bitter.

What You’ll Love About Low-Carb Cucumber Gazpacho

• It requires zero cooking, which matters on the days a hot kitchen is the last thing you want to deal with.
• It gets better the longer it sits in the fridge, so making it a day ahead actually improves the flavor instead of just being convenient.
• It works as a light lunch on its own or as a starter before a bigger meal, so one batch covers two different uses.

Ingredients

• Jalapeño – Seeds removed, they turn the texture gritty if left in. Use a whole jalapeño or a serrano if you want more heat.
• Green onion – White and green parts, trimmed.
• Garlic – Fresh only, it makes a real difference here.
• English cucumber – Trim the ends, no need to peel. If using a waxy cucumber instead, peel it and scoop out the seeds first.
• Fresh cilantro – Stems are fine to use, just trim the very bottom inch.
• Fresh dill – Even if you’re not usually a dill person, it balances the flavor here more than it announces itself.
• Lime juice
• Plain Greek yogurt – Divided. Regular yogurt works in a pinch but comes out noticeably thinner.
• Salt
• White pepper – Keeps the soup free of dark flecks that regular black pepper would leave.
• Ground cumin
• Olive oil
• Optional garnishes: diced avocado, diced cucumber, finely diced shallots, chopped chives, cilantro or dill, lime zest, a swirl of yogurt.

How To Make Cucumber Gazpacho

Scroll down for the full recipe card with exact measurements and printable instructions.

Add the jalapeño, green onion, garlic, cucumber, cilantro, dill, lime juice, 1 cup of the Greek yogurt, salt, white pepper, cumin, and olive oil to a blender.

Blend until smooth and creamy. If it’s too thick, thin it out with a splash of water or a bit more yogurt. Taste and adjust with more salt, lime juice, or jalapeño as needed.

Chill in the fridge for at least an hour, longer if you have the time. This soup genuinely improves the longer it sits, so making it the day before is a smart move if you’re planning ahead.

While it chills, dice your garnishes, cucumber, avocado, shallots, and chop the herbs. Thin the remaining ¼ cup of yogurt with a splash of water for the swirl on top.

Pour into bowls, drizzle with the thinned yogurt, and add your chosen garnishes. Serve right away once garnished.

Make It A Meal

I serve this as a starter before Baked Pesto Salmon on a hot night when a heavy meal doesn’t sound good. Pair it with Mediterranean Tuna Salad for a full light lunch, or serve it alongside Cucumber Salsa if you want cucumber flavor two different ways on the same table.

Storage

Store in an airtight container in the fridge for up to 3 days, and stir well before serving since it can separate. This soup is best enjoyed fresh and chilled, so freezing isn’t recommended. If prepping ahead, keep the soup and garnishes stored separately until serving time.

Frequently asked questions