Chilled Cucumber and Lavender Gazpacho

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold Spanish soup blending cool cucumber with subtle lavender notes for a unique floral twist perfect for summer. This Spanish-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs cucumber, plain Greek yogurt, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Spanish cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, gently warm 1/4 cup cold water with 1 teaspoon dried culinary lavender buds over low heat for 3 minutes until fragrant, then remove from heat and let steep for 10 minutes.
  2. Step 2: Using a fine mesh sieve, strain the lavender water into a blender, discarding the buds.
  3. Step 3: Add 2 large peeled and chopped cucumbers (about 16 oz), 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the blender with the lavender water.
  4. Step 4: Blend on high speed for 2-3 minutes until completely smooth and creamy. Taste and adjust seasoning if needed.
  5. Step 5: Chill the soup in the refrigerator for at least 2 hours until cold and flavors meld.
  6. Step 6: Serve the gazpacho cold, garnished with 2 tablespoons chopped fresh mint leaves and an extra drizzle of olive oil if desired.

Frequently asked questions

How long does Chilled Cucumber and Lavender Gazpacho take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Cucumber and Lavender Gazpacho?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber from drying out.

Can I substitute ingredients in Chilled Cucumber and Lavender Gazpacho?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Cucumber and Lavender Gazpacho for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Cucumber and Lavender Gazpacho vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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