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Cold cucumber soup

Cold cucumber soup {Cucumber Gazpacho}

Recipe for cucumber gazpacho, a refreshing cold cucumber soup made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil.
Course Appetizer, Soup, Tapas
Cuisine Fusion, International, Spanish
Keyword Cold soup, Cucumber gazpacho, Cucumber soup, Summer soup
Prep Time 10 minutes
Chill time 2 hours
Servings 4 people


  • 2 large English variety seedless cucumbers about 2 pounds– cut in medium size pieces
  • 1 small bunch of cilantro
  • 1-2 garlic cloves crushed, adjust to taste
  • 1-2 green onion stalks roughly chopped – can also use white onions
  • Juice of 2-3 limes about ¼ cup
  • ¼ cup water – optional
  • 1 ripe avocado – optional
  • Salt to taste

To garnish the soup:

  • Olive oil to drizzle
  • Your choice of croutons or garlic bread I made some waffle garlic herb croutons
  • Lime marinated pickled red onions cebollas encurtidas
  • Cilantro leaves
  • Crème fraiche
  • Smoked salmon


  • Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix. Add a ripe avocado (peeled and seed removed) for an extra creamy version.
  • Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
  • Serve with croutons or garlic toast, pickled red onions, a drizzle of olive oil, and cilantro leaves. Other topping options include smoked salmon, crème fraiche, etc.