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A bowl of cucumber gazpacho soup in a bowl topped with shaved cucumber and toasted pinenuts.
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5 from 3 votes

Cucumber Gazpacho Recipe

Cool down with refreshing cucumber gazpacho, a creamy plant-based soup packed with vibrant flavors and nutrients.
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 2
Calories: 163kcal
Author: Gigi & Sersie

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

  1. Equipment Needed: High-speed blender. 
  2. Make It Spicy: Add a pinch of red pepper flakes, cayenne, or a small piece of jalapeño for some heat.
  3. Boost the Protein: Blend in an extra ¼ cup of silken tofu for a heartier version.
  4. 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. 
  5. Serving Suggestions: This soup pairs nicely with our Mediterranean Quinoa Salad, Mango Coleslaw, and Southwestern Salad in a Jar.
  6. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well or re-blend just before serving.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 72mg | Potassium: 779mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1276IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 2mg
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