Nothing is as refreshing and nourishing as a bowl of chilled cucumber gazpacho! If you enjoy a cold soup, check out our Italian gazpacho.
This creamy, plant-based soup is packed with fresh herbs, hydrating cucumbers, and a velvety smooth texture from silken tofu and avocado. The perfect no-fuss meal for warm summer days, this recipe is light yet satisfying, thanks to the umami depth of miso and the citrusy brightness of fresh lemon.
Enjoy this soup with a fresh Pineapple Cucumber Ginger Juice for the perfect light and refreshing summertime lunch.
If you’re looking for a simple, wholesome, and nutrient-dense dish, this gazpacho is the perfect choice! And it's allowed on the Daniel Fast. Yay!
Why You’ll Love This Recipe
- Whole-food, plant-based, and Daniel Fast compliant.
- No cooking required. Just blend and serve!
- Cucumbers support hydration and may help control blood sugar.
- Creamy, flavorful, and refreshing.
Health Benefits
- English cucumbers are incredibly hydrating, low in calories, and contain anti-inflammatory compounds that support digestion and skin health.
- Silken tofu adds a creamy texture and is a gentle, plant-based source of protein and calcium. It’s especially supportive for maintaining satiety without feeling heavy.
- Avocado contributes heart-healthy monounsaturated fats, fiber, and potassium, helping you feel satisfied and nourished.
- Garlic is a natural immune booster, known for its antiviral and anti-inflammatory properties.
- Lemon juice offers a vitamin C boost, brightens the flavor profile, and supports iron absorption.
- Miso paste, made from fermented soybeans, not only brings a savory depth to the soup but also supports gut health with beneficial probiotics.
What You Need to Make This Gazpacho
- English Cucumbers: These provide a refreshing, hydrating, and slightly sweet base. Their high water content makes the soup light, while their mild flavor allows the other ingredients to shine.
- Silken Tofu: Adds a creamy texture without dairy while also boosting the protein content. It blends smoothly, making the soup velvety and rich.
- Avocado: Enhances creaminess while contributing to healthy monounsaturated fats. It also adds a slight buttery flavor and helps create a satisfying mouthfeel.
- Garlic: Provides a pungent, slightly spicy depth that balances the coolness of the cucumbers and creaminess of the tofu and avocado.
- Lemon Juice: Brightens the dish with acidity, cutting through the richness and enhancing the fresh flavors.
- Miso Paste: Adds umami and a subtle saltiness, giving the soup more depth and complexity.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations and Substitutions
- Make It Spicy: Add a pinch of red pepper flakes, cayenne, or a small piece of jalapeño for some heat.
- Boost the Protein: Blend in an extra ¼ cup of silken tofu for a heartier version.
- Cucumbers: It's okay to swap out English cucumbers for traditional garden cucumbers.
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How to Make This Cucumber Gazpacho Soup
Step 1
Add the pine nuts to a dry skillet and warm over medium heat for 3 to 5 minutes, shaking the skillet frequently to prevent burning. Set them aside. The pine nuts are used as a topping for the gazpacho. Do not blend them.
Step 2
Add all the ingredients, excluding the toasted pinenuts, to a high-speed blender.
Step 3
Blend until silky smooth. If the consistency is too thick, you can add a splash of cold water or coconut water to thin it out. Taste the gazpacho and adjust the salt, pepper, or lemon juice as needed. Refrigerate for 2 hours.
Step 4
Pour into individual bowls, top with toasted pine nuts, chopped chives, and garnish with cucumber ribbons. Enjoy this cool, creamy, and flavorful soup as a light meal, an appetizer, or a side dish for a warm day!
Expert Tips
- Use chilled ingredients: For the best experience, refrigerate your cucumbers, tofu, and avocado ahead of time to create an ultra-refreshing soup without needing to add ice.
- Blend in stages: Start by blending the cucumber and silken tofu until smooth before adding the avocado and seasonings. This ensures a super silky texture.
- Adjust to taste: Miso can vary in saltiness, so start with a little and increase to taste. The same goes for garlic; add more if you like it punchy.
- Strain for ultra-smoothness: If you want a perfectly smooth finish, pass the soup through a fine-mesh sieve after blending.
- Let it sit: Allow the flavors to meld for about 2 hours in the fridge before serving. This resting time deepens the flavor beautifully.
What to Pair With This Cucumber Gazpacho
This cucumber gazpacho pairs nicely with our Mediterranean Quinoa Salad. The bright, lemony quinoa and crunchy veggies balance the cool creaminess of the soup.
If you're meal prepping or headed to a picnic, pair this chilled soup with our Southwestern Salad in a Jar. This salad’s zesty flavors and hearty beans work beautifully with this cucumber gazpacho.
For a slightly sweeter pairing, try enjoying this gazpacho with our Mango Coleslaw. This sweet-savory slaw is a fun, crunchy contrast to the gazpacho’s silky texture.
For a fiber-rich, nutrient-dense lunch or dinner, enjoy this chilled soup with our Kale and Quinoa Salad. This combination makes a satisfying meal that’s perfect for hot days.
Other salads that this soup pairs well with include our Watermelon Basil Salad, Vegan Greek Salad, or Banh Mi Salad.
Recipe FAQs
Store leftovers in an airtight container for up to 3 days. Stir or blend again before serving if needed.
Technically, yes, but it’s best enjoyed fresh. Freezing may change the texture, making it more watery once thawed. If you must freeze it, store it in an airtight container and blend again before serving.
Since this gazpacho is light and refreshing, it pairs well with various summer salads like our
Sometimes, cucumbers or garlic can introduce a slightly bitter taste. Here’s how to balance or remove bitterness:
1. Use English Cucumbers – They are naturally sweeter than regular garden cucumbers. Alternatively, you can peel the cucumbers, but you'll lose those nutrients.
2. Balance with Lemon or Lime Juice – The acidity helps neutralize any bitterness.
3. Add More Herbs – Basil and parsley add freshness and counteract bitterness.
4. Use Silken Tofu or Avocado – These creamy ingredients soften sharp flavors.
Absolutely! If you prefer a tofu-free version, replace the silken tofu with extra avocado for creaminess. You can also use coconut yogurt or blended cashews as a substitute.
Yes! While cucumber is the star, you can blend in:
1. Zucchini – Adds mild sweetness and texture.
2. Celery – Gives an extra refreshing bite.
3. Spinach or Kale – Boosts nutrients and color without overpowering the flavor.
This Cucumber Gazpacho is a deliciously light yet satisfying soup that celebrates the power of fresh ingredients. Whether you're detoxing, meal-prepping, or simply craving something cool and creamy, this recipe is sure to become a favorite.
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Cucumber Gazpacho Recipe
Equipment
Ingredients
- 1 to 2 Tablespoons pine nuts for topping
- 2 large English cucumbers with skin and seeds, chopped
- ½ cup silken tofu
- ¼ avocado
- 1-2 cloves of garlic
- 1 ½ Tablespoons of lemon juice or lime
- ¼ teaspoon white or black pepper
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 2 Tablespoons chives chopped
- ½ teaspoon miso paste white or yellow
- Salt to taste
Instructions
- Add the pine nuts to a dry skillet and warm over medium heat for 3 to 5 minutes, shaking the skillet frequently to prevent burning. Set them aside. The pine nuts are used as a topping for the gazpacho. Do not blend them.
- Add all the ingredients, excluding the toasted pinenuts, to a high-speed blender.
- Blend until silky smooth. If the consistency is too thick, you can add a splash of cold water or coconut water to thin it out. Taste the gazpacho and adjust the salt, pepper, or lemon juice as needed. Refrigerate for 2 hours.
- Pour into individual bowls, top with toasted pine nuts, chopped chives, and garnish with cucumber ribbons. Enjoy this cool, creamy, and flavorful soup as a light meal, an appetizer, or a side dish for a warm day!
Notes
- Equipment Needed: High-speed blender.
- Make It Spicy: Add a pinch of red pepper flakes, cayenne, or a small piece of jalapeño for some heat.
- Boost the Protein: Blend in an extra ¼ cup of silken tofu for a heartier version.
- Cucumber Swap: It's okay to substitute with a regular garden cucumber. If you're concerned about bitterness, be sure to peel the cucumber before blending.
- Serving Suggestions: This soup pairs nicely with our Mediterranean Quinoa Salad, Mango Coleslaw, and Southwestern Salad in a Jar.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well or re-blend just before serving.
Gigi & Sersie says
Creamy and refreshing. I really like the addition of the silken tofu.