Cucumber Mint Gazpacho

There’s something about summer that makes me crave meals that are light, cool, and zero effort. And honestly? Gazpacho checks all those boxes.

I started making gazpacho years ago, mostly out of curiosity. The traditional tomato-based version is vibrant and refreshing—but once I tried a cucumber variation, I was hooked. This cucumber mint gazpacho is like a little bowl of air conditioning.

It’s herbal, tangy, and just creamy enough, thanks to a swirl of Greek yogurt.

I love how this recipe keeps things simple while still feeling a bit elevated. The cucumber brings crispness, the mint adds a pop of freshness, and the yogurt gives it a satisfying, protein-packed twist. It’s the kind of meal I turn to on hot days when turning on the stove is just not happening.

And if you’re cooking for a mix of eaters, this recipe is easy to build around. You can serve it with a slice of crusty bread, a hummus plate, or even grilled chicken or shrimp on the side for anyone who wants more protein.

Gazpacho is a cold Spanish soup that’s usually made with raw vegetables, olive oil, vinegar, and day-old bread. The classic version leans heavily on ripe tomatoes, giving it that gorgeous red color and bold, zippy flavor.

It’s a summertime staple in southern Spain—and once you try it, you’ll see why.

Traditionally, gazpacho includes bread blended into the soup to help thicken it and make it a bit heartier. But when it comes to cucumber-based versions like this one, most recipes skip the bread in favor of keeping things ultra-light and refreshing.

💚 Naturally vegetarian (and easily dairy-free).
This soup is meatless by default and super easy to adjust. Just skip the yogurt or swap in a plant-based version if you need it dairy-free.

❄️ Cooling and hydrating.
Between the cucumber, mint, and chilled serving temperature, this is exactly what I want on a hot day when I’m trying to stay cool and eat something nourishing.

⏱️ 10 minutes, no stove.
It’s a true no-cook recipe that comes together fast. Perfect for summer nights when the last thing you want is to turn on the oven. You do have to plan ahead though.

🥒 Fresh flavor + satisfying twist.
The yogurt adds just a little creaminess and protein to keep it from feeling like flavored water. It’s light, but still satisfying.

🧊 Even better after chilling.
This is one of those recipes that gets more flavorful as it sits. Make it in the morning (or even the night before) and let it hang out in the fridge until you’re ready to eat.

🥒 Cucumber

Cucumbers are the star of the show here. They’re naturally hydrating and have a mild, clean flavor that blends beautifully into a smooth soup.

My tip: Use English or Persian cucumbers if you can—they have fewer seeds and thinner skin. If you’re using standard slicing cucumbers, you might want to peel and seed them for the best texture.

You may have to use more Persian cucumbers, as they tend to be smaller than the English cucumbers I used to write the recipe.

🌿 Fresh Mint

Mint adds a bright, herbal note that makes this soup feel extra refreshing. It’s the kind of flavor that makes you go ohhh yes after the first spoonful.

Want to mix it up? Try basil or parsley for a different vibe. Each gives the soup a fresh twist.

🧄 Garlic

Just one small clove goes a long way. It gives the soup depth without taking over. (You can always start with half a clove if you’re garlic-shy.)

🍋 Lime Juice

A splash of acidity brightens everything up and keeps the flavors balanced. I tend to use lime, but you can sub this for lemon juice or white wine vinegar

🫒 Olive Oil

This adds a subtle richness and helps create a silky texture—especially when it blends with the yogurt. Go for a good-tasting extra virgin olive oil if you’ve got it.

🥣 Greek Yogurt

Yogurt brings tang and a little protein, making the soup feel more satisfying. It also gives the soup a lightly creamy consistency without feeling heavy.

Dairy-free? You can sub in a plant-based yogurt here (plain and unsweetened) or skip it and add avocado instead.

This recipe comes together in a blender in about 10 minutes. Here’s how I do it:

1. Prep your veggies.
   Roughly chop the cucumber (peeling and seeding if needed), a small clove of garlic, and the fresh mint leaves.
2. Add everything to the blender.
   Toss in the chopped cucumber, mint, garlic, lime or lemon juice, olive oil, and Greek yogurt. Add salt to taste—usually about ¼ to ½ teaspoon to start.
3. Blend until smooth.
   Let it run for at least 30 seconds to get it nice and creamy. If it’s too thick, add a splash of cold water to thin it out a bit.
4. Taste and adjust.
   Give it a quick taste and adjust the salt, acidity, or herbs if needed. This is your moment to fine-tune.
5. Optional: Strain for a silky texture.
   If you want that ultra-smooth restaurant-style finish, you can strain the soup through a fine mesh sieve. Totally optional—I usually skip it for everyday meals, but it’s a nice touch for a dinner party.
6. Chill before serving.
   Gazpacho is best served cold. Let it rest in the fridge for at least 1 hour (or up to a day ahead). The flavors mellow and meld beautifully as it sits.
7. Serve and garnish.
   Pour into bowls or glasses and top with a drizzle of olive oil, chopped herbs, or a dollop of yogurt if you want to be fancy.

This cucumber mint gazpacho recipe is best served well-chilled, straight from the fridge. The cool temperature makes the flavors pop—especially on a hot day.

To dress it up, try:

• A swirl of Greek yogurt or drizzle of olive oil
• A few torn mint leaves or a sprinkle of chopped cucumber
• Cracked black pepper or a pinch of flaky salt for a little flair

You don’t need much on the side, but adding something hearty can turn this into a full meal:

🍞 Rustic toast or crostini
Brushed with olive oil and lightly toasted—simple and satisfying. Whole-grain options give you more protein, too.

🥙 Pita wedges + hummus
A great no-cook option that adds texture and plant-based protein.

🍳 Hard-boiled eggs
A classic pairing with traditional gazpacho. Slice them on toast or serve on the side.

🥗 Roasted chickpeas or white beans
Sprinkle them on top or enjoy in a small side salad for crunch and staying power.

🥩 For omnivores:
This soup works well as a starter with grilled chicken or shrimp on the side. Even a turkey sandwich or rotisserie chicken wrap can round it out for anyone who needs more protein.

This gazpacho actually gets better with a little time in the fridge. The flavors have a chance to mellow and blend, which makes it perfect for prepping ahead.

🥣 Chill for at least an hour before serving—it’ll be much more refreshing that way.

🧊 Store leftovers in a sealed container in the fridge for up to 2–3 days. A mason jar works great if you’re packing it for lunch.

🔄 Give it a quick stir before serving. It’s normal for some separation to happen as it sits, especially with cucumber-based soups. A spoon or a quick shake will bring it right back together.

There’s plenty of room to play with this recipe, depending on what you have on hand or how you like your flavors.

🌱 Switch Up the Herbs
Mint gives this soup its signature cooling flavor, but if you want to change things up:
– Try basil + lemon for a slightly sweeter, Italian-inspired take
– Or go with cilantro + lime for a brighter, zesty twist

🥛 Dairy-Free Option
Greek yogurt adds tang and a little protein, but you can skip it if you need to.
– Use unsweetened coconut or almond yogurt for a plant-based version
– Or just leave it out and blend in half an avocado for extra creaminess

🧅 Other Aromatics
Don’t love raw garlic? Try a few slices of shallot or a chopped green onion instead. Both add flavor without being overpowering.

🍞 Thinking About Bread?
Traditional gazpacho uses stale bread as a thickener, but that doesn’t quite work here—it can dull the fresh, crisp flavor of the cucumber.
– Instead, serve it with bread: crusty toast, pita wedges, or even grilled sourdough are perfect companions.

🥑Cucumber Avocado Gazpacho
Add avocado to the recipe, or use it as a substitute for Greek yogurt for a dairy-free version.

🥬Want a Darker Green Color?
Slip in a handful of raw spinach. You probably have some past it’s prime in the back of your fridge anyway and you won’t taste it.

🍓Add a Touch of Fruit
For a fun twist, try turning this into a fruit gazpacho. Cucumber pairs well with lots of summery fruits:
– Cherrie Gazpacho: add a tangy-sweet flavor and gorgeous deep color
– Mango Gazpacho: makes it tropical and a little more filling
– You can even mix in watermelon or honeydew for extra hydration (and a hint of sweetness)
Just start small—about ½ cup chopped fruit blended in—and taste as you go!

This Cucumber Mint Gazpacho is an easy, refreshing way to stay cool when the weather heats up. With its hydrating cucumbers, zesty mint, and creamy Greek yogurt, it’s the perfect light meal or side dish for any summer gathering.

I love how versatile this soup is—whether you’re swapping out herbs, adding a swirl of yogurt, or enjoying it with hearty bread, there’s plenty of room to make it your own. Don’t be afraid to get creative with different flavors and toppings to suit your taste!

If you give this recipe a try, I’d love to hear what you think. Drop a comment below to let me know how it turned out or share your own variations.