Green Gazpacho is the embodiment of cool elegance in a bowl — creamy, herb-infused, and irresistibly refreshing. This chilled soup blends cucumber, Greek yogurt, and lime with fresh herbs to create a smooth, tangy, and revitalizing dish. Each spoonful delivers a balance of creaminess and brightness, making it the perfect antidote to summer heat. Whether served as a sophisticated appetizer or a light main course, it’s a dish that refreshes the palate and delights the senses.

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Ingredient Breakdown

At the heart of this gazpacho lies the crisp, hydrating cucumber — the foundation of its silky texture and subtle sweetness. Jalapeño adds a whisper of heat, giving each bite a gentle kick without overpowering the dish. Shallots and garlic introduce aromatic depth, while fresh herbs such as cilantro, dill, or parsley bring a burst of vibrancy. Greek yogurt and sour cream add luscious body and a tangy undertone that balances the citrusy brightness of lime juice. Olive oil ties everything together with its smooth richness, and ground coriander adds an earthy note that lingers softly. The optional garnishes — from diced avocado to poached shrimp and edible flowers — transform this simple soup into an artful, multi-layered experience.

Step-by-Step Preparation Guide

Begin by blending the cucumber, jalapeño, shallot, garlic, cilantro, lime juice, yogurt, sour cream, olive oil, and spices until perfectly smooth. This step is where texture meets technique — blending just long enough to achieve a velvety consistency without overmixing ensures the soup retains its freshness and vivid color. Taste and adjust as needed; a splash more lime brightens, a pinch of salt deepens, and an extra slice of jalapeño intensifies the spice.

Once blended, allow the gazpacho to chill in the refrigerator for at least one hour. This resting period is crucial, as it allows the flavors to meld and mellow while the texture thickens slightly. Preparing it a day ahead enhances the complexity, letting the aromatics and herbs fully bloom.

Meanwhile, assemble your garnishes. Dice cucumbers and shallots finely for crunch, slice scallions for a delicate bite, and if using shrimp, toss them lightly with olive oil, lime, and salt for a tender, citrusy contrast. Whisk sour cream with a splash of water to create a pourable swirl that adds an elegant finish when serving.

When ready to serve, ladle the chilled gazpacho into bowls. Drizzle the thinned sour cream in a sweeping crescent, then scatter the garnishes — avocado cubes, herbs, scallions, microgreens, or even edible flowers — to add layers of color and texture. The result is a bowl that’s visually stunning and refreshingly light.

Recipe Tips & Frequently Asked Questions

The best cucumber varieties for smooth texture and mild flavor:
English or Turkish cucumbers work best for their tender skins and minimal seeds, ensuring a clean, refined texture.

How to adjust spice, acidity, and thickness to your taste:
Increase jalapeño for heat, lime for zestiness, or add a splash of water or yogurt to thin it out if it feels too dense.

Make-ahead and storage tips for keeping the gazpacho fresh:
Store covered in the refrigerator for up to three days. Stir well before serving to restore its creamy texture.

Creative ways to garnish for a restaurant-quality finish:
Layer garnishes for contrast — creamy avocado, crisp cucumbers, and aromatic herbs create a vibrant, elevated presentation.

Can I make this gazpacho without yogurt or sour cream?
Substitute with coconut yogurt or soaked cashews blended into cream for a dairy-free version.

How long does it keep in the refrigerator?
Properly sealed, it stays fresh for up to 72 hours while maintaining flavor and color.

Can I make it spicier or milder?
For extra spice, include more jalapeño or a dash of cayenne; for mild flavor, skip the chili entirely.

What’s the best way to serve it for a large gathering?
Serve in chilled glasses or mini bowls with a garnish bar — allowing guests to customize toppings.

What to Serve With This Recipe

This gazpacho pairs beautifully with an array of light accompaniments. Serve it alongside grilled shrimp skewers, seared scallops, or a platter of bruschetta for a Mediterranean flair. For a rustic touch, pair it with warm, toasted sourdough or herbed flatbread brushed with olive oil. Beverage pairings like crisp white wine, sparkling water with lime, or a mint lemonade complement its cooling profile. It’s also a brilliant choice for brunch spreads or outdoor summer gatherings where freshness and color take center stage.

Creative Variations

Experiment with flavor combinations to suit your taste. Swap cilantro for dill, basil, or parsley to shift the herbal profile. Add avocado or a slice of green apple to the blender for extra creaminess and a hint of sweetness. For a vegan twist, use plant-based yogurt or cashew cream to maintain richness without dairy. You can even drizzle chili oil or sprinkle crushed pistachios before serving to introduce a gourmet edge.

Cucumber Gazpacho is a celebration of freshness — creamy, crisp, and bursting with garden flavor. Its simplicity allows every ingredient to shine, creating a dish that feels luxurious yet effortless. Served chilled, it’s the perfect recipe for warm days when you crave something light, flavorful, and beautifully refreshing.

Ingredients

1 large English cucumber (12 ounces), sliced (or substitute with Turkish or any thin-skinned cucumbers)
1/3 of a jalapeño, sliced (optional for spice)
1 tablespoon shallot, plus extra for garnish (or substitute 1 green onion)
1 small garlic clove
1/4 to 1/2 cup fresh cilantro (or substitute with dill, Italian parsley, or basil)
1–2 tablespoons lime juice (or lemon juice)
1 cup plain Greek yogurt
1/4 cup sour cream (or use more yogurt if preferred, though sour cream adds richness)
1/2–3/4 teaspoon salt, or to taste
1/4 teaspoon pepper or white pepper
1 teaspoon ground coriander
1 tablespoon olive oil

Optional Garnishes:

Poached shrimp drizzled with lime, olive oil, and salt
Diced avocado
Finely diced cucumber
1–2 tablespoons finely diced red onion or shallots
2 scallions (or chives), thinly sliced on the diagonal
Finely chopped cilantro or dill
Lime zest
Microgreens or edible flowers (such as coriander blooms, borage, or nasturtiums)
A swirl of yogurt or 3 tablespoons sour cream thinned with 1 tablespoon water

Instructions

In a blender, combine the cucumber, jalapeño, shallot, garlic, cilantro, lime juice, Greek yogurt, sour cream, salt, pepper, coriander, and olive oil. Blend on high speed until the texture becomes smooth and creamy. Pause to scrape down the sides of the blender if needed to ensure all ingredients are well incorporated. Taste and adjust seasoning — you may want more lime juice for brightness, salt for depth, or jalapeño for heat.

Transfer the gazpacho to a container, cover, and refrigerate for at least one hour to chill thoroughly. This resting time allows the flavors to meld beautifully. It can also be prepared a day in advance for convenience.

Meanwhile, prepare your garnishes. Finely dice cucumber and shallots, slice scallions thinly, and if using, toss the shrimp with a squeeze of lime, olive oil, and a pinch of salt. Mix the sour cream with a little water to create a smooth, pourable consistency for drizzling.

When ready to serve, pour the chilled gazpacho into bowls. Using a spoon, swirl a crescent of the thinned sour cream across the surface for an elegant touch. Sprinkle with garnishes — diced avocado, cucumber, scallions, shallots, microgreens, or edible flowers — to add texture and color.

Serve immediately, cold and refreshing, as a light appetizer or a cooling summer entrée.