Nothing is as refreshing and nourishing as a bowl of chilled cucumber 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.
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 & Daniel Fast Compliant
- No Cooking Required – Just Blend & Serve!
- Hydrating & Nutrient-Dense with Fresh Herbs & Healthy Fats
- Creamy, Flavorful, & Refreshing
What You Need to Make This Gazpacho
In addition to a high-speed blender, you'll need the following ingredients:
Base Ingredients
- 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.
Flavor Enhancers
- 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.
- Salt & Pepper – Essential for seasoning, bringing out the natural flavors of the other ingredients.
Herbs for Freshness & Aromatics
- Parsley – Adds a mild herbal brightness and a touch of earthiness.
- Basil – Brings a sweet, slightly peppery, and aromatic quality that complements the freshness of the cucumbers.
- Chives – Contribute a mild onion flavor that enhances the savoriness without overpowering the dish.
Topping
- Toasted Pine Nuts – These bring a buttery, nutty richness and a light crunch, adding a wonderful contrast to the smooth and creamy texture of the soup. The toasting process deepens their flavor, giving the dish an extra layer of warmth and complexity.
Serving Tips & Variations
- Make It Spicy – Add a pinch of red pepper flakes 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.
- Add Crunch – Garnish with cucumber shavings in addition to the toasted pine nuts.
How to Prepare
1. Toast the Pine Nuts
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.
2. Blend It Up!
Add all ingredients, excluding the toasted pinenuts, to a high-speed blender and 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.
3. Adjust & Chill
Taste the gazpacho and adjust the salt, pepper, or lemon juice as needed. For the best flavor, refrigerate for 2 hours before serving to let the flavors meld.
4. Garnish & Serve
Pour the chilled gazpacho into bowls and top with the toasted pine nuts. Feel free to also add shaved cucumber, some extra chopped chives, or a few fresh basil or parsley leaves.
Enjoy this cool, creamy, and flavorful soup as a light meal, an appetizer, or a side dish for a warm day!
Frequently Asked Questions
Since this gazpacho is light and refreshing, it pairs well with various summer salads like kale quinoa salad, vegan Greek salad, or the banh mi salad.
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 cucumbers.
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.
5. Remove the Bitter Core – If your cucumber has a bitter taste, try cutting out the center seeds.
Yes! Gazpacho actually tastes better after a few hours or overnight as the flavors develop in the fridge. Just store it 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 in an airtight container and blend again before serving.
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.
If you enjoy a little heat, add a small piece of jalapeño or serrano pepper. You can also add a pinch of red pepper flakes or a little cayenne pepper for warmth.
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.
Try it out and let us know how your cucumber gazpacho turns out. Comment below and share your thoughts!
Other Recipes You Might Like
Cucumber Gazpacho Recipe
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Cool down with refreshing cucumber gazpacho, a creamy plant-based soup packed with vibrant flavors and nutrients.
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
1. Toast the Pine Nuts
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.
2. Blend It Up!
Add all ingredients, excluding the toasted pinenuts, to a high-speed blender and 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.
3. Adjust & Chill
Taste the gazpacho and adjust the salt, pepper, or lemon juice as needed. For the best flavor, refrigerate for 2 hours before serving to let the flavors meld.
4. Garnish & Serve
Pour the chilled gazpacho into bowls and top with the toasted pine nuts. Feel free to also add shaved cucumber, some extra chopped chives, or a few fresh basil or parsley leaves.
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. We like the Vitamix blender.
- Make It Spicy: Add a pinch of red pepper flakes 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.
- Add Crunch: Garnish with cucumber shavings in addition to the toasted pine nuts.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well or re-blend just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blender
- Cuisine: American
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