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Cucumber Gazpacho Recipe

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3.9 from 15 reviews

A refreshing and creamy cucumber gazpacho featuring English cucumber, avocado, and soaked cashews, blended with fresh basil, mint, and a hint of lime. This chilled soup is perfect for warm days as a light, healthy appetizer or snack, garnished with crunchy crackers, fresh herbs, and microgreens for texture and flavor.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

Main Ingredients

  • 1 1/2 large English cucumber
  • 1/2 avocado
  • 1/2 cup soaked cashews
  • 1/2 cup loosely packed fresh basil leaves
  • 1 tablespoon mint leaves
  • Juice of 1 lime
  • 1/2 large shallot
  • 1 small clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1/4 – 1/3 cup water as needed

Garnishes

  • Thinly sliced cucumber
  • Extra olive oil for drizzling
  • Crumbled crackers such as Mary’s Gone Crackers Super Seed classic variety
  • Fresh basil and mint
  • Microgreens
  • Flaky sea salt

Instructions

  1. Prepare Ingredients: Wash and peel the cucumbers if desired, then chop them along with the avocado, shallot, garlic, basil, and mint to make blending easier.
  2. Blend: Add all the main ingredients except the water—cucumber, avocado, soaked cashews, basil, mint, lime juice, shallot, garlic, olive oil, apple cider vinegar, salt, and pepper—into a blender. Blend until the mixture is smooth and creamy.
  3. Adjust Consistency: Gradually add 1/4 to 1/3 cup of water to the blender and blend again until you reach your desired soup consistency, ensuring it is smooth but pourable.
  4. Chill: Pour the gazpacho into a container and chill in the refrigerator for at least 30 minutes to allow flavors to meld and the soup to become refreshingly cold.
  5. Serve: Before serving, ladle the chilled soup into bowls and garnish with thinly sliced cucumber, a drizzle of olive oil, crumbled crackers, fresh basil and mint leaves, microgreens, and a sprinkle of flaky sea salt for added texture and flavor. Enjoy immediately.

Notes

  • Soak cashews in hot water for at least 20 minutes beforehand to ensure a creamy texture when blended.
  • Adjust water quantity to achieve preferred thickness of the soup.
  • Use fresh herbs for the best flavor, but you can substitute with dried ones in a pinch (use less).
  • The avocado adds richness; omit if allergic but consider adding extra cashews.
  • Store leftovers refrigerated and consume within 2 days for optimal freshness.

Find it online: https://cheftinaskitchen.com/cucumber-gazpacho-recipe/