If you’re searching for a refreshing, vibrant dish that screams summer in every spoonful, the Cucumber Gazpacho with Greek Yogurt, Mint, and Jalapeno Recipe is your new best friend. This chilled soup combines the crispness of cucumber with the creamy tang of Greek yogurt, while fresh mint and a kick of jalapeno bring a perfect balance of cool and heat. It’s light yet satisfying, simple yet impressively flavorful, and makes for a beautiful starter or a light meal on warm days.

Ingredients You’ll Need

This image shows a wooden cutting board with fresh chopped ingredients scattered across it. There are two lemon halves on the top right, pale yellow inside with visible seeds and juicy texture. To the left of the lemons, three slices of green jalapeno pepper with white seeds and smooth skin are placed in a line. Below them, a single peeled garlic clove rests nearby. Several pieces of green onion, cut into small sections, are spread around the garlic. Most of the board is filled with large and small pieces of cucumber, showing light green flesh with seeds and darker green, textured skin. At the bottom of the board, a few sprigs of fresh dill with fine, feathery leaves add a touch of deep green. A silver knife with a black handle lies horizontally near the top of the board. The board itself has a rich, natural wood grain. photo taken with an iphone --ar 4:5 --v 7

Gathering these fresh and straightforward ingredients is the first step toward creating an unforgettable bowl of goodness. Each item plays a vital role, contributing to the smooth texture, bright flavors, and refreshing color that define this dish.

Cucumber (1, skin on, seeds removed): Provides crispness and a naturally hydrating base with subtle sweetness.
Greek yogurt (1 cup, plain): Adds creaminess and a slight tang, boosting the soup’s richness without heaviness.
Green onions (cut into 2-inch chunks): Bring a mild onion flavor that complements the cucumber’s freshness.
Garlic (2 cloves, minced): Delivers a gentle aromatic depth that wakes up the palate.
Extra virgin olive oil (1 tablespoon): Enhances the dish with fruity richness and smoothness.
Kosher salt (1 teaspoon): Balances and highlights the other flavors perfectly.
Black pepper (½ teaspoon): Adds a touch of warmth and subtle spice.
Mint leaves (1 tablespoon): Offers a refreshing herbal lift, making the soup invigorating.
Dill fresh (2 tablespoons): Contributes a fragrant, slightly tangy flavor that complements cucumber and yogurt.
Lime juice (1 tablespoon): Brings brightness and acidity, elevating the overall taste.
Jalapeno (1, chopped): Injects a pleasant heat that contrasts beautifully with the creamy yogurt and cooling cucumber.

How to Make Cucumber Gazpacho with Greek Yogurt, Mint, and Jalapeno Recipe

Step 1: Prepare the Cucumber

Start by rinsing the cucumber well. Keep the skin on for its lovely color and nutrients, but carefully scoop out the seeds using a sharp spoon or the edge of a peeler to avoid excess wateriness. This step ensures your gazpacho remains creamy and not watery.

Step 2: Combine Ingredients in a Blender

Add the prepared cucumber, green onions, minced garlic, Greek yogurt, olive oil, salt, black pepper, fresh mint, dill, lime juice, and chopped jalapeno into a high-powered blender. This one-bowl magic creates a smooth, vibrant mixture that’s packed with flavor and texture in every bite.

Step 3: Blend Until Smooth

Pulse the blender a few times and then blend on high speed until the mixture reaches a silky consistency. Depending on your blender, this usually takes about 1 to 2 minutes. If the soup feels too thick, you can add a splash of cold water or ice cubes to loosen the texture.

Step 4: Chill the Gazpacho

Transfer the gazpacho to a bowl or container and refrigerate for at least one hour. Chilling allows all the flavors to meld beautifully and brings out the signature coolness this dish is famous for.

How to Serve Cucumber Gazpacho with Greek Yogurt, Mint, and Jalapeno Recipe

Inside a clear blender container, there are fresh green vegetables and herbs arranged in layers. At the bottom, light green cucumber pieces and celery sticks create a chunky base. On top of this, a large sprig of bright green dill and a fresh mint leaf add texture and darker green shades. A thick, white creamy layer covers part of the vegetables, contrasting with the greens. Some black pepper is scattered over the herbs for detail. The whole scene is bright with natural light, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your gazpacho with a few fresh mint leaves or a small drizzle of olive oil for an elegant touch. A sprinkling of finely chopped jalapeno or a dollop of extra Greek yogurt can also add color contrast and amplify the flavors.

Side Dishes

This soup shines alongside crusty artisan bread, garlic crostini, or a light summer salad with fresh tomatoes and feta. These sides provide complementary textures and keep the meal balanced and satisfying.

Creative Ways to Present

Serve this gazpacho in chilled glass cups or petite bowls for a party appetizer vibe. You can also pipe the soup into clear shot glasses for a fun and stylish buffet option. For a heartier presentation, swirl in a little pesto or sprinkle toasted pumpkin seeds on top for unexpected texture and flavor.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cucumber gazpacho in an airtight container in the refrigerator for up to three days. The flavors often become even more harmonious after resting, so leftovers can be just as delightful as when freshly made.

Freezing

This gazpacho contains fresh herbs and yogurt, so freezing is not recommended as it can affect the texture and flavor negatively. For the best experience, enjoy it fresh or within a few days of making.

Reheating

Since this is a chilled soup, reheating is not necessary or advised. If you prefer it a little less cold, bring it to room temperature by leaving it out for about 15 minutes before serving, but keep it cool to maintain freshness.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt can work, but Greek yogurt’s creaminess and thickness give the best texture and tang. If you use regular yogurt, drain some of the whey to avoid a runnier soup.

How spicy is the jalapeno in this recipe?

The jalapeno adds a gentle but noticeable kick. If you prefer mild, remove the seeds and membrane before chopping. For more heat, keep them intact or even add an extra jalapeno.

Is it necessary to peel the cucumber?

Keeping the skin adds a beautiful green hue and nutrients, but if you prefer a milder taste or a smoother texture, peeling is an option. Just be sure to remove the seeds either way.

Can I make this recipe vegan?

To make it vegan, substitute Greek yogurt with a coconut or almond-based yogurt alternative. The flavor will change slightly but still be delightfully refreshing.

What’s the best way to serve this soup on a hot day?

Always serve it well chilled, straight from the refrigerator. Add ice cubes if you want it extra cold, and pair it with crisp, cool side dishes for the ultimate summer meal.

Final Thoughts

Bringing together crisp cucumber, creamy Greek yogurt, bright herbs, and spicy jalapeno, this Cucumber Gazpacho with Greek Yogurt, Mint, and Jalapeno Recipe is truly a summer superstar. It’s simple enough to whip up any day but impressive enough to share with guests. Give it a try and watch your friends and family fall in love with this vibrant, nourishing bowl of sunshine.

Cucumber Gazpacho with Greek Yogurt, Mint, and Jalapeno Recipe