Creamy Cucumber Gazpacho – Easy Keto Cold Soup You’ll Crave All Summer

Chilled soups have a way of pulling me back to my grandmother’s garden, where the cucumbers grew so wild we had to pick them daily. Every summer afternoon, she’d blend a cold soup with fresh cukes, herbs, and a dollop of yogurt. It was creamy, tangy, and cooling—our antidote to blazing July heat. Years later, when I shifted to keto, I was desperate to recreate that nostalgic bowl but without the carbs. This creamy cucumber gazpacho became the answer. It’s light, tangy, refreshing, and keto-friendly—perfect for a no-cook lunch or starter when you just can’t handle turning on the stove. And if you’re into chilled dishes, you might love this Watermelon Gazpacho or even this No-Blend Classic Gazpacho that whips up in just 5 minutes. Today, I’m walking you through every step of this cold, creamy wonder.

Creamy Cold Soup with a Keto Twist

How this Cucumber Gazpacho Stays Keto-Friendly

This version of cucumber gazpacho avoids all the usual carb-heavy suspects. There’s no bread blended in, and we use full-fat Greek yogurt instead of cream. That means you get rich texture and healthy fats without the sugar spike. Traditional recipes might include breadcrumbs or starchy thickeners, but here we let the yogurt and cucumber work their magic. If you’re someone who enjoys cold and clean dishes like Spicy Korean Carrot Salad, you’ll appreciate how fresh and sharp this feels on the palate.

Why Cold Soups Like This Are a Summer Staple

Cucumber has over 95% water content, making it naturally hydrating. Blend that with lemon juice, mint, and garlic, and you’ve got yourself a bright, nutrient-rich soup that doubles as a cooling remedy. It’s the kind of recipe you’ll return to during hot evenings or when your appetite vanishes in the heat.

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Low-Carb Ingredients that Deliver Full Flavor

Key Ingredients That Make This Soup Pop

Cucumbers are the base, obviously—but make sure you choose English cucumbers or Persian ones. They have fewer seeds and more flavor. Add plain full-fat Greek yogurt for creaminess, a splash of lemon juice for brightness, and fresh dill and mint to give it an herbaceous lift. Garlic gives it bite, while a pinch of salt brings all those cool flavors into focus. And don’t forget olive oil—it rounds everything out with a soft richness.

Optional Add-Ins to Make It Your Own

Want more protein? Toss in some diced avocado or swirl in hemp seeds for texture. You can even top it with grilled shrimp or salmon for a heartier bowl. If you’re in the mood to serve it as a fancy appetizer, try pouring it into shot glasses and garnishing with a sprig of dill. It pairs surprisingly well with these Ground Turkey Taco Lettuce Wraps for a complete low-carb meal that won’t weigh you down.

Simple Steps to Make Creamy Cucumber Gazpacho

Blending It Right – Step-by-Step Guide

1. Peel and chop 2 large English cucumbers and add to a blender.
2. Add 1 cup of full-fat Greek yogurt, 1 tablespoon olive oil, juice of ½ lemon, and 1 garlic clove.
3. Sprinkle in 1 tablespoon chopped dill, 6 fresh mint leaves, and ½ teaspoon sea salt.
4. Blend everything until completely smooth.
5. If the soup is too thick, add 1–2 tablespoons cold water and pulse again.
6. Chill for at least 1 hour before serving.

Once it’s blended and chilled, serve it in small bowls or glass jars with a drizzle of olive oil and extra herbs. You might even want to serve it alongside a crisp Sweet Carrot Apple Raisin Salad to keep the vibe light and breezy.

Tips for Storing and Making Ahead

This soup holds up well in the fridge for up to 3 days. Just be sure to stir before serving, as natural separation can occur. Don’t freeze it though—the texture breaks down and loses its charm. It’s ideal for meal prepping or batch-making for summer gatherings. For more refreshing prep-ahead ideas, check out this Hormone-Balancing Carrot Detox Salad.

FAQ & Serving Tips for the Perfect Cold Bowl