This cucumber gazpacho is creamy, refreshing, and full of flavor. It whips up in minutes and is absolutely perfect for a hot summer day. It's also vegan and gluten-free, so everyone can enjoy it!
I'm firmly of the belief that it's never too hot for soup. That's I have so many summer soup recipes on this site, like my vegan corn chowder, summer vegetable soup, and chunky zucchini soup.
But I have to admit that there are days when the temperature is too high for hot soup. That's when I make cold soup.
This cucumber gazpacho is the ultimate summer soup. It's cold, creamy, refreshing, and features one of my favorite summer veggies — fresh cukes! It's also really easy to make, so even if you don't have air conditioning in the kitchen, you won't have to break a sweat. All you need to do is throw some stuff in blender!
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Ingredients You'll Need
- Cucumbers. Most common varieties of cucumbers will work! I used basic garden cucumbers, which are available in grocery stores and farmers' markets.
- Spinach. We're using just a bit of fresh spinach to add some nutrition, flavor, and bright green color to our cucumber gazpacho.
- White onion. This type of onion is super mild, so it works well in raw recipes like this one. White onions are big though, and you'll only need a little. If you don't have a use for the rest of your onion, feel free to substitute a shallot (which is much smaller and also pretty mild).
- Garlic.
- Coconut milk. I used full-fat coconut milk, but you can use light coconut milk if you'd like to reduce the calorie and fat content of this dish.
- Vegan yogurt. Use a variety of yogurt that's unsweetened and unflavored. I used coconut yogurt, but almond, soy, oat, and cashew yogurt are also fine choices!
- Lemon juice. You absolutely want to use fresh lemon juice for maximum flavor. No bottled stuff!
- Fresh basil.
- Fresh parsley.
- Salt.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
First, place all of your ingredients into a blender. Yep, all of them! If you don't have or want to use a blender, a food processor fitted with an s-blade should also do the job.
Turn the blender on and blend everything until smooth. You can give the soup a taste test and make adjustments if you'd like. This could mean adding more salt, more lemon juice, or even some black pepper. You can also thin it with some water if that's your preference.
Your cucumber gazpacho is ready to serve immediately! It's great on it's own, or you can garnish it with some leftover fresh herbs, cucumbers slices, or yogurt. It's also great for dipping bread or crackers in!
Leftovers & Storage
Leftover cucumber gazpacho will keep in an airtight container in the refrigerator for about three days. It will thicken up when chilled. If it gets too thick for you, you can warm it up just to room temperature, or thin it with a bit of water.
More Cucumber Recipes
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📖 Recipe
Cucumber Gazpacho
Ingredients
- 2 medium cucumbers, cut into approximately ½ inch slices
- ½ cup fresh spinach
- ¼ cup chopped white onion
- 2 garlic cloves
- 1 cup coconut milk
- ½ cup unflavored and unsweetened vegan yogurt
- 2 tablespoons lemon juice
- ½ cup fresh basil
- ¼ cup flat leaf parsley, roughly chopped
- ¾ teaspoon salt, plus more to taste
Instructions
- Place all ingredients into a blender and blend until smooth.
- Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
- Pour into bowls and serve.
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