Creamy White Gazpacho Recipe with Yogurt, Cucumber & Tomato

This refreshing white gazpacho recipe combines cool cucumber, ripe tomatoes, creamy yogurt, and aromatic garlic for a chilled soup ready in 20 minutes. Serves 4 with 185 calories per serving, featuring 8g protein and 6g healthy fats from extra virgin olive oil. Perfect for hot summer days when you want something light yet satisfying.

Imagine a chilled soup that cools you down on the hottest day while delivering vibrant Mediterranean flavors. This white gazpacho variation transforms the traditional Spanish classic with creamy Greek yogurt, crisp cucumber, and juicy tomatoes for a protein-packed meal that's ready faster than ordering takeout. Forget complicated cooking—this no-cook recipe requires just a blender and 20 minutes of your time.

The Evolution of a Spanish Classic

Traditional gazpacho originated in Andalusia as a simple peasant food made with stale bread, olive oil, vinegar, and available vegetables. The white version, known as gazpacho blanco or ajo blanco, actually predates the red tomato-based version we know today. Historical records show white gazpacho was documented in 16th century Spain, long before tomatoes arrived from the Americas.

Traditional Red Gazpacho	White Gazpacho (Ajo Blanco)	Our Yogurt-Cucumber-Tomato Variation
Tomatoes as base	Almonds and bread as base	Yogurt and cucumber as base
Red color	White color	Pale green color
Higher acidity	Milder flavor	Balanced tangy-creamy profile
Typically 200+ calories	Often 300+ calories	185 calories per serving

Why This White Gazpacho Recipe Works

The magic happens through ingredient synergy. Cucumber provides 95% water content for ultimate refreshment while tomatoes contribute lycopene and natural sweetness. Greek yogurt adds protein that traditional versions lack, creating a more satisfying meal. The USDA FoodData Central confirms that combining these ingredients creates a nutritionally balanced dish with vitamins A, C, and K plus calcium and potassium.

Ingredient Selection Guide

Cucumbers: English cucumbers work best with their thin skin and minimal seeds. If using regular cucumbers, peel and seed them first. The University of California Agriculture Department recommends choosing firm, dark green cucumbers without yellow spots for optimal flavor.

Tomatoes: Ripe but firm varieties like Roma or vine-ripened tomatoes provide the perfect balance of sweetness and acidity without making the soup too watery.

Yogurt: Full-fat Greek yogurt creates the creamiest texture. Research published in the Journal of Dairy Science shows full-fat dairy products maintain better texture when blended with acidic ingredients.

Step-by-Step Preparation

Equipment needed: High-speed blender, fine mesh strainer, mixing bowl

1. Prepare 2 cucumbers (peeled and roughly chopped)
2. Add 1 cup ripe tomatoes (seeds removed)
3. Include 1 cup plain Greek yogurt
4. Add 1 small garlic clove (essential for authentic flavor)
5. Pour in 3 tbsp extra virgin olive oil
6. Add 2 tbsp sherry vinegar (traditional Spanish ingredient)
7. Season with sea salt to taste
8. Blend on high for 2 minutes until completely smooth
9. Strain through fine mesh for ultra-smooth texture
10. Chill for at least 2 hours before serving

Perfect Serving Conditions

This white gazpacho shines in specific contexts:

• Ideal temperature: Serve between 40-45°F (4-7°C) - colder temperatures mute flavors
• Best occasions: Summer lunches, pre-dinner appetizers, recovery meals after exercise
• Pairing limitations: Avoid serving with strongly flavored main courses that would compete with its delicate profile
• Storage boundaries: Keeps for 3 days refrigerated but separation may occur (simply re-blend)

Nutritional Benefits You'll Enjoy

Each serving delivers:

• 185 calories with 8g protein (15% daily value)
• 6g heart-healthy monounsaturated fats from olive oil
• 25% of your daily vitamin C needs
• Probiotics from yogurt supporting gut health
• Natural electrolytes from cucumber for hydration

The Academy of Nutrition and Dietetics recognizes chilled vegetable-based soups like this as excellent vehicles for increasing vegetable consumption while staying hydrated—particularly valuable during hot weather when appetite decreases.

Troubleshooting Common Issues

Too thin? Add 2-3 slices of stale bread while blending—the traditional thickener in Spanish gazpacho.

Too acidic? Balance with 1 teaspoon honey or a small diced apple blended in.

Not cold enough? Freeze some cucumber chunks beforehand and blend them in for instant chill without dilution.

Flavor too muted? Let the soup sit for 4-6 hours before serving—flavors develop significantly during resting time.

Make It Your Own

This versatile base welcomes creative adaptations:

• Add 1 avocado for extra creaminess (popular coastal Spanish variation)
• Include 1/4 cup fresh herbs like dill or mint
• Top with smoked paprika oil for visual appeal and depth
• For vegan version: substitute yogurt with blended silken tofu

Can I make white gazpacho without tomatoes?

Yes, traditional ajo blanco uses almonds instead of tomatoes. For this yogurt-cucumber variation, you can omit tomatoes but should add 1/2 avocado to maintain creaminess and balance the cucumber flavor.

How long does white gazpacho last in the refrigerator?

Properly stored in an airtight container, white gazpacho keeps for 3 days. The yogurt base makes it more stable than tomato-based versions. Separation may occur - simply give it a quick blend before serving.

Why is my white gazpacho bitter?

Bitterness usually comes from cucumber seeds or skin. Always remove seeds from regular cucumbers, and peel if using non-English varieties. Over-blending garlic can also cause bitterness - use just one small clove and blend thoroughly to distribute flavor evenly.

Can I freeze white gazpacho?

Freezing isn't recommended as the yogurt will separate and texture will become grainy when thawed. For best results, make it fresh or keep refrigerated for up to 3 days.