Content Library Recipes Cucumber Pepper Gazpacho

Cucumber Pepper Gazpacho

4 servings Prep time: 15 min Cook time: 3 min
I don’t always love a hot soup in the summer, so this Cucumber Pepper Gazpacho is the perfect alternative. It’s got cucumber, bell pepper, basil, and lemon for a light and refreshing brunch, lunch, or dinner, alongside your favorite protein. Cucumbers are a great way to boost hydration without guzzling more water and bell peppers are incredibly rich in skin-supporting vitamin C. Studies have found basil may reduce age-related memory loss and stress-related depression and may improve fasting blood sugar and triglycerides. When it’s abundant this time of year I try to use it as much as possible. Wishing you health and happiness, Mark Hyman, MD
Cucumber Pepper Gazpacho Easy Healthy Recipe



  • 4 Persian cucumbers, ends trimmed, roughly chopped
  • 2 green bell peppers, seeded, roughly chopped
  • 2 medium zucchini, ends trimmed, roughly chopped
  • 8 large basil leaves
  • 1 lemon, juiced
  • 1 cup sheep yogurt (save ¼ cup for garnish)
  • ¼ cup olive oil (save 1 tablespoon for garnish)
  • ½ teaspoon sea salt
  • 1 ½ cup filtered water


  • 1 Persian cucumber
  • 1 tablespoon pine nuts
  • 1 yellow summer squash
  • 1 chili pepper
  • Basil leaves


Step 1 Cucumber Pepper Gazpacho Healthy Recipe

Step 1

For the soup base: Combine all of the ingredients into a high-speed blender (make sure to reserve some of the yogurt and olive oil for garnish). Purée until everything is well blended and smooth.

Step 2 Cucumber Pepper Gazpacho Healthy Recipe

Step 2

Transfer into the refrigerator to chill while preparing the garnishes.

Step 3 Cucumber Pepper Gazpacho Healthy Recipe

Step 3

Toast pine nuts over medium heat for 3 minutes while stirring to avoid burning.

Step 4 Cucumber Pepper Gazpacho Healthy Recipe

Step 4

Prepare the garnish veggies: Finely dice the cucumber. Create ribbons from the summer squash using a vegetable peeler. Thinly slice the chili pepper.

Step 5 Cucumber Pepper Gazpacho Healthy Recipe

Step 5

To serve, remove the soup from the refrigerator, pulse in the blender a couple times to re-incorporate everything. Distribute the soup into 4 bowls then garnish with pine nuts, diced cucumber, squash ribbons, sliced chili pepper, the remaining yogurt, and a drizzle of the remaining olive oil. Finish with fresh basil leaves and enjoy the soup while chilled.

Nutritional Information

Nutritional analysis per serving: Calories: 261, Total Fat: 19g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 347mg, Carbohydrates: 21g, Fiber: 4g, Sugars: 11g, Protein: 8g, Net Carbs: 16g

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