Hot day, zero patience, and you still want to eat like a grown-up? This green gazpacho is the move: cold, creamy, tangy, and ready in 10 minutes.
Try this refreshing Zucchini Cucumber Cilantro Gazpacho recipe for a perfect summer meal!
Protein Score
Protein comes mostly from the yogurt.
Protein per serving (estimate): 7–12g (depends on yogurt type + amount)
???? Balanced: 10 to 25g protein per serving (with Greek yogurt or high-protein yogurt)
???? Treat (if using regular yogurt and smaller portions)
Protein Boost (pick 1)
- Top each bowl with shrimp, tuna, or shredded chicken for a real meal-in-one
- Use plain Greek yogurt (or ultra-filtered high-protein yogurt)
- Add ½ cup cottage cheese to the blender (it disappears, making it thicker)
Zucchini cucumber cilantro gazpacho
Ingredients
- 1 cucumber peeled (optional) and chopped
- 2 zucchini chopped
- 1 green bell pepper chopped
- 1 small garlic clove
- 2 cups plain Greek yogurt or 2 regular yogurts, but Greek boosts protein
- 2 tablespoon olive oil + more for drizzling
- 2 tablespoon lime juice
- ¼ cup fresh cilantro coriander leaves, plus extra to garnish
- ½ teaspoon paprika
- Salt to taste
- Espelette pepper or black pepper to taste
Instructions
- Blend base: In a blender, add cucumber, zucchini, bell pepper, garlic, cilantro, lime juice, olive oil, paprika, and a big pinch of salt. Blend until smooth.
- Make it creamy: Add yogurt and blend again 10–15 seconds.
- Taste + adjust: Add more lime or salt if needed.
- Chill: Refrigerate 30–60 minutes (best flavor).
- Serve cold: Top with cilantro, tiny diced cucumber/zucchini, pepper, and a drizzle of olive oil.
Nutrition
Why you will love this
- Zucchini + cucumber = hydration + volume without heaviness.
- Cilantro + lime + garlic makes it bright and “clean,” not bland.
- Yogurt gives that creamy gazpacho texture while keeping it low-carb friendly.
Texture Guard
- Garlic too strong? Use ½ clove or blend first, taste, then add more.
- Watery soup? Drain cucumber/zucchini 5 minutes in a strainer, then blend.
- Too thick? Add cold water 1–2 tablespoon at a time.
- Bitter zucchini? Add a touch more lime + a pinch of salt.
Storage + Meal Prep
- Fridge: 3 days, airtight
- Do not freeze: yogurt can split and get grainy
- Meal prep tip: blend the night before, flavors get better by Day 2
- If it separates: stir or re-blend 5 seconds
FAQ
1) Is green gazpacho the same as traditional gazpacho?
Not exactly. Traditional gazpacho is tomato-based. This one is a zucchini cucumber gazpacho with herbs and yogurt.
2) Can I make this gazpacho without yogurt?
Yes. Replace yogurt with silken tofu or a little avocado plus cold water for blending.
3) How do I make it higher protein?
Use Greek yogurt or add cottage cheese to the blender. You can also top with shrimp or chicken.
4) Why is my gazpacho watery?
Cucumber and zucchini release water. Drain them briefly or reduce added liquid. Greek yogurt also helps thicken.
5) Can I make it dairy-free?
Yes. Use unsweetened coconut yogurt or silken tofu.
6) How long should gazpacho chill before serving?
At least 30 minutes, but overnight tastes even better.
7) What can I serve with green gazpacho?
Grilled shrimp, rotisserie chicken, tuna salad, or keto cheese chips for crunch.
8) Can I use parsley instead of cilantro?
Yes. It becomes a zucchini cucumber parsley gazpacho, still fresh and bright.
Try these next
- Cobb Salad (protein-forward)
- Veggie Quinoa Lunch Bowl + yummy vinaigrette
- Two-Ingredient Keto Cheese Chips
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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The weather here has turned chilly, but I could eat gazpacho year round! Loving this combination of flavors!! Cheers!
I am just like you, I could eat gazpacho all year long! have a nice week Chey!
This is so good. I love the combination of flavors. Not to mention it is so easy to prepare. This zucchini cucumber cilantro gazpacho is a must-try for everyone. Thank you for sharing this recipe.