Have you ever tried gazpacho? It’s a healthy and tasty chilled soup made of raw veggies or fruits. Many versions also call for fresh herbs, along with garlic and onions for a slight kick. What’s more, gazpacho can be made smooth or chunky, depending on your preference. It’s essentially a delicious liquid salad that can be customized to your heart’s desire.
If you’re looking to try homemade gazpacho, check out this cucumber version, below. It’s extremely cooling and refreshing, thanks to the combo of cucumbers, mint, and ice cold water.
This cucumber gazpacho can also be enjoyed in many ways: as an appetizer, side dish, main meal, or afternoon snack. It’s extremely versatile, to say the least! Here’s how to make it yourself.
Table of Contents
You Will Need:
- cucumbers
- olive oil
- spinach (or other leafy greens)
- non-dairy milk
- ice cold water
- basil, cilantro, mint (or a combination)
- red wine vinegar
- lemon juice
- salt
- ground black pepper
- minced garlic
For a spicy kick, add 1/4 to 1/2 of a jalapeno pepper that’s been deseeded and diced. You can also add a splash of your favorite hot sauce.
Feel free to experiment with the leafy greens, too. Spinach and kale will create a deep green color, while lettuce is ideal for keeping the flavor and color light.
Peel the cucumbers, if you’d like. Slice lengthwise and scoop out the seeds with a spoon.
Dice the cucumbers.
Add the diced cucumbers and 1/2 cup ice cold water to a high-powered blender or food processor. Blend until smooth to create a cucumber puree.
If you haven’t already, squeeze the lemon until you have 1 to 2 tablespoons lemon juice.
To the cucumber puree, add the remaining ingredients. Slowly add ice cold water to thin as necessary. Depending on your desired thickness, you may need 1/2 cup or more.
Blend until mostly smooth. Transfer to individual bowls and top with:
- a swirl of non-dairy milk
- sliced or diced cucumbers
- sunflower seeds
- pumpkin seeds
- ground black pepper
- fresh herbs
- edible flowers
As a chilled soup, gazpacho is best served very cold. Be sure to eat the soup once it’s made.
You can also serve the gazpacho in small glasses or mugs as an appetizer, side or an afternoon snack. If serving as a side, pair it with a slice of bread or your favorite sandwich. We love serving gazpacho with our pesto and red pepper sandwich or hummus wraps.
Cucumber Gazpacho
Ingredients
- 2 medium cucumbers
- 1 ½ cups baby spinach
- ¼ cup non-dairy milk
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 cup fresh herbs mint, basil, and/or cilantro
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- ice cold water
Instructions
- Peel the cucumbers, if you’d like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers.
- In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining ingredients, slowly adding water to thin as desired. Taste and adjust as necessary.
- Transfer to bowls or cups. Top with non-dairy milk, sliced cucumbers, or fresh herbs. Enjoy immediately.
Notes
- You can use any plant-based milk for this recipe, such as almond milk, oat milk, or coconut milk.
- Feel free to experiment with the leafy greens, too. Spinach and kale will create a deep green color, while lettuce is ideal for keeping the flavor and color light.
- Experiment with other spice and herb combinations to taste. This recipe is very flexible, so feel free to make it your own!
- Nutrition information for this Cucumber Gazpacho recipe is an estimate calculated by the Spoonacular food database.
Nutrition
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