Go Back
–+ servings
Chilled cucumber soup topped with crab meat and grape garnish served in bowls over ice.
Print Recipe
5 from 2 votes

Cucumber Gazpacho Recipe

A chilled cucumber gazpacho recipe is so refreshing in the summer months with yogurt, grapes, and green apples, topped with almonds and lump crab meat. This cold cucumber soup recipe includes lots of other garnish topping ideas for you too!
Prep Time15 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time30 minutes
Course: Soup
Cuisine: Lunch
Keyword: cold cucumber soup, cold soup, cucumber gazpacho recipe, cucumber soup, white gazpacho
Servings: 6
Calories: 253kcal
Author: Lisa Hatfield

Equipment

Ingredients

Soup Ingredients

  • 6 slices white bread  crusts removed/cut into pieces
  • 2 tablespoons olive oil  divide: 1 tablespoon for leeks, 1 tablespoon for the soup
  • 1 cup leeks  white and light-green parts only, thinly sliced
  • 2 whole English cucumbers peeled quartered and chopped
  • 8 green grapes
  • 1 small green apple cored and cut into chunks
  • ¼ cup sliced blanched almonds
  • 1 cup Greek yogurt  or sub creme fraiche
  • 2 tablespoons white wine vinegar
  • 1 ½ cups cold water  or more as needed
  • ½ teaspoon sea salt 
  • 1 pinch cayenne pepper just a tiny pinch!
  • ½ teaspoon minced garlic

Garnishes For Cucumber Soup

  • ½ cup lump crab meat
  • ¼ cup sliced almonds
  • ¼ cup thinly sliced grapes
  • 1 tablespoon drizzle of olive oil try lemon olive oil!

Instructions

  • Place your small serving bowls or small glasses to chill in the freezer, or prepare crushed ice to have ready before serving to add to your iced bowls.
  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
  • In a high-powered blender, food processor or immersion blender, place cooled leeks, cucumbers, grapes, green apples, almonds, Greek yogurt (or creme fraiche), white wine vinegar, water, salt, cayenne, minced garlic, and bread pieces, in the bowl and puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
  • Serve garnished with smaller pieces of lump crab meat, sliced almonds, thinly sliced grapes, and a drizzle of lemon olive oil.
  • Store leftover soup in an airtight container in the refrigerator and eat in 4 days.

Notes

Serving Tips

You can serve your soup in pre-chilled bowls you place in the fridge for a few hours, or use glass ice bowls that hold the soup in one bowl, with crushed ice in a bowl below.
If you have them, use an icing bowl to serve your chilled soup! It really looks beautiful and keeps the soup nice and cool on a hot day. 
Be sure to cover and chill your Cucumber Soup for 1 to 2 hours, and it tastes even better the next day.

Optional Garnish Topping Ideas

 

Nutrition

Serving: 6g | Calories: 253kcal | Carbohydrates: 20g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 405mg | Potassium: 275mg | Fiber: 3g | Sugar: 8g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 1mg