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Cold cucumber soup {Cucumber Gazpacho}
4.9 from 69 votes

Cold cucumber soup {Cucumber Gazpacho}

This Cold Cucumber Soup, or Cucumber Gazpacho, blends peeled cucumbers, cilantro, green onions, garlic, and lime juice to create a refreshing, chilled dish. Adding ripe avocado gives a creamier texture. It can be served with garnishes like garlic croutons, pickled onions, smoked salmon, and crème fraîche for added flavor and texture contrasts, perfect as a summer starter or light meal.

Prep Time
10 mins
Additional Time
2 hrs
Servings: 4 people
Course: Appetizer, Soup
Cuisine: Fusion, Spanish, International

Ingredients

  • 2 cucumber about 2 pounds- cut in medium size pieces, large, English variety, seedless
  • 1 cilantro small bunch
  • 1-2 garlic crushed, adjust to taste, cloves
  • 1-2 green onion roughly chopped - can also use white onions, stalks
  • lime juice about ¼ cup, juice of 2-3 limes
  • ¼ cup water optional
  • 1 avocado ripe, optional
  • salt to taste
To garnish the soup:
  • olive oil to drizzle
  • croutons I made some waffle garlic herb croutons, or garlic bread
  • Pickled red onion cebollas encurtidas, lime marinated
  • cilantro leaves
  • crème fraîche
  • smoked salmon

Instructions

    Cup of Yum
  1. 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.
  2. Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
  3. 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.