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Chilled cucumber soup topped with crab meat and grape garnish served in bowls over ice.
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5 from 2 votes

Cucumber Soup (White Gazpacho)

Cool Cucumber Soup aka White Gazpacho is a refreshing Summer recipe. This delicious cold soup has grapes, green apples, and is topped with almonds and crab meat.
Prep Time15 mins
Cook Time15 mins
Chill Time2 hrs
Total Time30 mins
Course: Soup
Cuisine: Lunch
Keyword: cold soup, cucumber soup, white gazpacho
Servings: 6
Calories: 253kcal


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!


  • Place your small serving bowls to chill in the fridge, 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-speed 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,  Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
  • Serve garnished with lump crab meat, sliced almonds, thinly sliced grapes, and a drizzle of lemon olive oil


Prep Pro Tip 

Be sure to cover and chill your Cucumber Soup for 1 to 2 hours, and if possible it even tastes better the next day like everything right?.

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 icing bowl to serve your chilled soup! It really looks beautiful and keeps the soup nice and cool on a hot day. 

Optional Garnish Topping Ideas

Avocado Slices
Diced Tomato 
Cooked Lobster Chunks
Crispy Bacon Pieces
Chopped Cooked Shrimp
Buttery Parmesan Croutons


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