Cucumber Gazpacho Recipe

This spin on traditional gazpacho is absolutely fabulous, cool and creamy!

Cucumber Gazpacho

Course: Appetizer, Side Dish, Soup/Chili
Keyword: Summer
Diet: Dairy Free, Gluten Free, Keto, Low/No Sodium, Paleo, Vegan, Vegetarian, Whole30
Protein Source: Plant Based
Servings: 3 servings per recipe
Calories: 95kcal

What You Need

  • 3 cucumbers peeled and diced
  • 12 oz. plain yogurt or Greek yogurt
  • 1 T. lime juice
  • 2 t. lemon juice
  • 2 Roma tomatoes diced
  • TLC Original House Seasoning to taste

How to Make It

  • Combine all ingredients, minus half of a diced cucumber and diced tomato, in blender.
  • Puree until smooth.
  • Place in a plastic bowl and add remaining cucumber and diced tomato.
  • Cover and chill a minimum of 4 hours.
  • PRO TIP: Add a sprinkle of TLC Christy’s Chile Lime to add an additional burst of flavor.


Calories: 95kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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