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Chilled Cucumber Gazpacho Recipe in a Blender: Easy!

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In a matter of minutes, you can make this delicious cucumber gazpacho recipe. And best of all, you will simply throw everything in a blender and chill before serving! There is no cooking involved and you will use raw vegetables and flavorful, fresh herbs. 


This refreshing, chilled soup is perfect to enjoy on hot summer days! Not only is this simple gazpacho soup delicious, but it is also a feast for the eyes with its beautiful color. 

Enjoy it with a nice crusty bread as a light lunch, as an appetizer at cocktail parties, or even to serve as a side dish at dinner parties as a substitute for salad. 



The best part of this cold cucumber soup recipe is that you’re going to throw all the ingredients into your high speed blender. We personally love Vita-Mix blenders (link to Amazon).

You can also use your food processor if you’d like, but a good blender is easier. 

Take your 1 1/2 English cucumbers and cut into rounds. Make your cucumber slices approximately one inch wide and place them right into your blender. Don’t worry too much about the size of the slices because they’re going to be blended anyway.

We like to use English cucumbers instead of regular cucumbers because the skin is thinner and you don’t have to worry about removing any seeds. Persian cucumbers would also be great to use if you’d like! 

Next, go ahead and add the 1 cup of plain Greek yogurt. We use 2% fat Greek yogurt, but non-fat or whole milk Greek yogurt will work too. 

Then place all the remaining ingredients right into the blender:

  • 1/3 cup extra-virgin olive oil
  • 1 peeled shallot,cut into slices
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons lemon juice (you can also experiment with lime juice if you like that better)
  • 1/4 cup loosely chopped fresh parsley
  • 1/3 cup loosely chopped fresh dill
  • 2 tablespoons loosely chopped fresh tarragon
  • 1 whole clove of garlic

Place lid on the blender and pulse it a few times until you see it start to mix at the bottom. Then turn it on high for 5-10 seconds until it’s uniformly blended or until you reach your desired consistency. 

This is a cold soup, so chill in the refrigerator for at least an hour before serving.

EASY PEASY TIP: We love to store this refreshing cucumber gazpacho in a mason jar pitcher with a pouring spout lid. The pouring spout makes it easy to both store and serve! This can be stored in your refrigerator for a few days.

For best results, the flavor is richer if you make it a day before you plan on serving it. 

When you are ready to serve, take it out of the refrigerator, shake up your mason jar pitcher with pouring spout lid (or simply stir or shake whatever storage container you are using), and transfer right into your serving containers.

Serve in a small bowl with a dollop of sour cream and a little fresh dill to garnish if you’d like!


You can also add small pieces of extra cucumber on top for a little extra crunch and texture.

You can also serve this in little tea cups, small glasses (even shot glasses!), and your guests can simply sip it right out of the cup without using a spoon.

If you’d like to try other gazpacho recipes, check out our traditional gazpacho recipe that is tomato-based. It is simply scrumptious! With all the healthy ingredients and fresh flavors, there are few things better than these delicious cold soups during the summer months! 

Take advantage of the abundance of fresh vegetables at your local grocery store or farmer’s market in the summer. This is an easy, delicious win!


Creamy Cucumber Gazpacho Recipe

Yield: 1 to 1.5 quarts
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes

A refreshing, cold cucumber soup. Perfect for hot, summer days!


  • 1 1/2 English cucumbers
  • 1 cup plain 2% fat Greek yogurt (you can also use non-fat, 1% or even full fat)
  • 1 /4 cup loosely chopped, fresh, flat leaf parsley
  • 1/3 cup loosely chopped fresh dill
  • 2 tasblespoons loosely chopped, fresh taragon
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • 1 medium shallot (skin removed), sliced
  • 1 clove fresh garlic, peeled
  • 1/3 cup extra virgin olive oil


  1. Cut your English cucumbers into rounds about 1 inch thick and throw into your blender.
  2. Also into the blender, add your Greek yogurt, extra virgin olive oil, shallot (peeled and roughly sliced), Kosher salt, lemon juice, parsley, dill, tarragon and garlic.
  3. Place the lid on the blender and pulse it a few times. When it starting to blend easily at the bottom, turn the blender on high for 5-10 seconds until everything appears pureed or until you reach your desired consistency.
  4. Store in an airtight container in the refrigerator and chill at least 1 hour before serving.


Chill your gazpacho at least an hour before serving, but the flavor will be best if chilled at least overnight or one day prior to serving.

Nutrition Information:
Yield: 6 Serving Size: 8 ounces
Amount Per Serving: Calories: 157Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 2mgSodium: 143mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g

Nutrition values are merely estimates and aren't always accurate.

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