Cucumber Gazpacho with Yogurt & Cilantro

There’s nothing more appropriate for a late August meal than Cucumber Gazpacho. Creamy, cool, and refreshing, gazpacho is a chilled vegetable soup that’s a delicious as an appetizer or light meal.

This recipe comes from Feasting at Home and is an incredibly tasty way to use your fresh harvests. With cucumber, cilantro, and even a touch of jalapeño, your garden gets to shine in this recipe. You can make it vegetarian or add a chilled shrimp for an extra flavor element.

Cucumber Gazpacho Recipe

INGREDIENTS:

  • ⅓ of a jalapeño, sliced
  • 1 Tbsp shallot, plus more for garnish
  • 1 small garlic clove
  • English cucumber (12 oz), sliced
  • ½ cup cilantro
  • 1–2 Tbsp lime juice
  • 1 cup plain greek yogurt
  • ¼ cup sour cream
  • ¾ tsp salt
  • ¼ tsp white pepper
  • 1 tsp coriander
  • 1 Tbsp olive oil

For garnish:

  • Poached shrimp (optional) drizzled with lime, olive oil, salt
  • ½ cup cucumber
  • 1 – 2 Tbsp shallots
  • 2 scallions (or chives)
  • Cilantro, finely chopped
  • Lime zest
  • Microgreens or edible flowers (coriander flowers, borage, nasturtiums)
  • 3 Tbsp sour cream

How-To:

  1. Place first 12 ingredients in a blender and blend until smooth. Refrigerate.
  2. Prep garnishes, finely dicing cucumber and shallot and slicing scallions diagonally.
  3. Mix sour cream with 1 Tbsp of water in a small bowl.
  4. To serve, divide chilled soup among bowls.
  5. Spoon a large circle or half circle of thinned sour cream, then top with garnishes ( see photos) cucumber, shallots, scallions, cilantro, and microgreens or edible flowers.
  6. Serve immediately.

We hope you enjoy this cucumber gazpacho recipe as much as we have! If you are looking for more garden-inspired recipes check out our Garden Inspired Recipes Collection! 🙂