Cucumber Gazpacho

iStock_000013379391SmallIt’s hot outside. This is the time of the year for cold soups and my favorite is Cucumber Gazpacho. Here are two easy recipes.


  • 3 peeled cucumbers
  • 3 pickled jalapeño slices.
  • 3 Tablespoons sour cream or yogurt
  • Big handful of cilantro
  • Fresh mint (optional)

Blend first 4 ingredients in a blender or Vitamix. Don’t blend too much: keep the mixture a bit chunky. Refrigerate and serve very cold. Garnish with sprigs of mint if you like.


  • 2 to 3 peeled cucumbers
  • 1/2 honeydew melon
  • 1 small slice of pickled jalapeño
  • 2 to 4 Tablespoons sour cream
  • 1/4 to 1/2 cup buttermilk
  • 1 Tablespoon sugar
  • 2 leaves of mint for garnish

Pulse gently in a Vitamix or blender to keep the chunky gazpacho texture. Chill overnight. Cold soups, like hot ones, are even better the second day. When you serve the soup, garnish the bowls with mint if desired.

Serve with a cold salad of chopped, cooked chicken, chopped celery, lots of red grapes, walnut pieces, lime juice and mayonnaise. Add some avocado slices on the side.

About Peggy O’Mara. I am an independent journalist who edits and publishes I was the editor and publisher of Mothering Magazine for over 30 years and founded in 1995. My books include Having a Baby Naturally, Natural Family Living, The Way Back Home and A Quiet Place. I have conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. I am the mother of four and grandmother of three. Please check out my email newsletter with free tips on parenting, activism, and healthy living.


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Peggy O'Mara

About Peggy O'Mara

Editor and Publisher of Longtime natural living advocate, award winning writer, and independent thinker.

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