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A white bowl sits on a couter with cold cucumber soup and garnished with fresh sprigs of basil

Cold Cucumber Soup - Cucumber Gazpacho (5-minute recipe)

You can’t beat cucumber soup for a refreshing snack and here in Spain, it’s called ‘gazpacho de pepino’ or ‘cucumber gazpacho’. This recipe takes around 5 minutes to prepare and once chilled in the fridge for an hour, it is ready to drink!
This cold cucumber soup recipe fits the bill perfectly and requires no cooking at all to make a delicious and silky smooth cold soup that’s ideal for cooling off any time of day (or night!). Best of all, it’s super easy to make and has just 9 easy-to-find ingredients.
4.78 from 9 votes
Prep Time 5 mins
Cook Time 0 mins
chilling time: 1 hr
Total Time 1 hr 5 mins
Course appertizer, cold soup, Soup, starter, tapas
Cuisine American, Spain, spanish, summer, vegan
Servings 4 people
Calories 138 kcal


  • 1 blender or food processor
  • 1 Fine sieve
  • 1 medium-size bowl
  • 1 Fridge


  • 2 small cucumbers
  • onion
  • 1 garlic clove peeled and minced
  • Juice from 1 lemon
  • 10-15 large fresh basil leaves
  • 250 g 9oz. of natural yogurt
  • 2-3 tablespoons of extra virgin olive oil
  • ½ teaspoon of salt
  • Pinch of cracked black pepper


  • Cut cucumber and onion into small chunks.
    2 small cucumbers, onion
    cucumber cut into small pieces
  • Add all ingredients to the blender and buzz for a few minutes.
    (Note: Add a little water as you’re blending the ingredients to get a smooth texture.)
    1 garlic clove, Juice from 1 lemon, 10-15 large fresh basil leaves, 250 g 9oz. of natural yogurt, 2-3 tablespoons of extra virgin olive oil, ½ teaspoon of salt, Pinch of cracked black pepper
    ingredients for cucumber soup sit in a blender
  • Run the mixture through a thin sieve to remove any heavy pulp and add to a bowl.
    pulp leftover from cucumber soup is run through a fine sieve
  • Refrigerate until chilled (minimum 1 hour) before serving.
    a bowl of cucumber soup is covered and waiting to be put into the fridge




Your cucumber soup will be fine in the fridge in an airtight container for up to 3 days after making it.


Serving: 120gCalories: 138kcalCarbohydrates: 11.4gProtein: 4.3gFat: 9.3gSaturated Fat: 1gSodium: 295mgPotassium: 195mgFiber: 1.4gSugar: 2.7gCalcium: 32mg
Keyword 5-minute recipe, cold soup, cucumber gazpacho, cucumber soup, healthy, mediterranean cuisine, mediterranean soup, no cook, pickled cucumber, Spanish tapas, vegan, vegetarian
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