Creamy Cucumber Gazpacho (Raw!)

Because it’s been so hot these days, I’m craving mostly fresh meals. With that in mind, I wanted a refreshing appetizer that would take little time and few ingredients to prepare. Introducing this bright and refreshing cucumber soup! It requires only 11 basic ingredients and comes together in 15 minutes, let’s say 10 if you are fast enough.

⭐️ Why You Will Love It

Velvety smooth and creamy.

If cucumber gazpacho sounds like the most watery soup to you, I’m going to prove you wrong. My version is so creamy, silky-smooth, and thick that you will wonder if it’s packed with dairy cream! It’s not, and that’s the beauty of this fresh soup.

There is some kind of magic that happens when you blend cashews with cucumbers. It creates a super airy, almost foamy consistency with the creamiest texture. Bonus: The foamy consistency stays even after a couple of days in the refrigerator.

Rich and savory flavor.

It’s not because cucumbers have a mild flavor that cucumber gazpacho should taste bland! I went all in on the seasonings to sublimate the taste of this wonderful vegetable without hiding its delicate flavor. To do so, I chose white miso, which is known for its rich umami taste, vegan pesto and fresh mint for peppery and herby notes, and lemon juice for brightness.

All of these aromatics result in a gazpacho that is fresh, herbaceous, and so savory!

Healthy and nutritious.

This cucumber gazpacho is entirely plant-based which means it’s dairy-free and made with wholesome ingredients. Cucumbers are hydrating and provide many nutrients while cashews contain healthy fats, making this gazpacho a healthy option. Sure, the addition of cashews slightly increases the amount of calories per serving, but a large bowl of this gazpacho is still under 300 calories.

Ready in 15 minutes with 11 ingredients.

Like any gazpacho, this one is made entirely in a blender. Forget about sautéeing aromatics or simmering vegetables for a long period of time on the stovetop, this soup requires absolutely no cooking! It’s all about soaking the cashews and blending them with the cucumbers and the aromatics. It will take you about 15 minutes of prep time from start to finish.

While you can serve it right away at room temperature, I believe this gazpacho benefits from chilling for a few hours in the refrigerator. So, if you plan on serving it for dinner, I suggest preparing the soup in the morning to ensure it is completely cold for serving.

📘 What Is Gazpacho

A gazpacho is a cold soup traditionally served in summer. It consists of raw vegetables such as tomatoes, cucumbers, olive oil, and garlic blended together. Gazpacho, as we know it, originated in Spain and Portugal during the 19th Century.

To be completely honest, this recipe might not qualify as an authentic Gazpacho as it doesn’t contain traditional ingredients like tomatoes, onions, or olive oil. However, I recently noticed some brands in the supermarket labeling their versions as “cucumber gazpacho,” hence I decided to use the same name for this recipe. For purists, you can simply call it a raw cucumber soup, that is fine.

🥒 Ingredient Notes

Here are the ingredients you will need to make this delicious gazpacho:

Cucumber

Cucumbers are the star of this recipe and bring a refreshing taste. I tried different varieties of cucumbers to see which one yielded the best flavor. The answer is that you can use any type of cucumber as I didn’t notice any significant difference whether I was using English, Persian, or Kirby cucumbers. The only type I would advise against using is American Slicing, as this variety tends to be more bitter compared to the others.

For more accurate results, I recommend weighing your cucumbers with a kitchen scale. The total amount of cucumbers before scooping out the seeds should be about 23 ounces (650g).

Cashews

To create a velvety-smooth mouthfeel and thicken the soup, I used soaked raw cashews. Make sure to use raw and unsalted cashews, not roasted ones.

Coconut milk

During testing, I noticed that the soup needed a splash of liquid as it was a bit too thick. After trying with water and other types of plant-based milk, I settled on full-fat coconut milk for two reasons. First, coconut milk brings a delicate nuttiness that balances well with the subtle bitterness of the cucumbers. Secondly, it makes the texture a touch creamier.

Note: For those of you wondering if you can make this recipe coconut-free, the answer is yes. I tried replacing the coconut milk with unsweetened almond milk and the soup still came out great!

Pesto

Pesto gives this soup a gourmet, restaurant-quality flavor. In addition to the extra saltiness it brings, pesto adds floral, buttery, and garlicky notes. You can buy vegan pesto online or make your own.

Lemon juice

A few tablespoons of freshly squeezed lemon juice add the perfect amount of tanginess and brightness to this soup. If you don’t have lemon on hand, you can use lime. Quick tip: If you love citrusy flavors, add about 1 teaspoon of lemon zest as well!

Miso

I use white miso to supercharge the flavor! As you may know, miso is a Japanese condiment made from fermented soybeans that packs a ton of umami. It’s a flavor-bomb and works like magic by enhancing everything it touches.

There are many different types of miso available. I recommend using sweet white miso here. Do not use red or brown miso as those are generally saltier and more pungent.

Maple syrup

While it may sound weird to add sugar to a salty soup, it actually does a lot by balancing the (very subtle) bitterness of cucumbers. I used maple syrup to keep this recipe refined sugar-free, but any type of sugar will work.

Mint

A few leaves of fresh mint add a refreshing touch without overpowering the flavor of the cucumbers. I use four 1.5-inch (4cm) long leaves but you can adjust that to your liking.

Salt and pepper

Finally, a generous pinch of salt and ground black pepper to season. Be aware you might have to tweak the amount of salt depending on the saltiness of your miso.

🥣 How to Make It

1. Soak the cashews. Start by soaking the cashews in cold water overnight. You can speed up the process by pouring boiling water over the cashews and letting them soak for 2-3 hours. Once the cashews are soft, rinse them and drain them.
2. Prepare the cucumbers. Start by cleaning the cucumbers under cold water. Pat them dry and slice them in half lengthwise. Next, use a spoon or small scoop to scrape out the seeds. Discard the seeds and chop the cucumbers into thick slices.

2. Add all of the ingredients to a blender. Transfer the drained cashews and sliced cucumber to a high-speed blender. Add the coconut milk, vegan pesto, lemon juice, miso, maple syrup, garlic, salt, ground black pepper, and fresh mint leaves.

Tip: I recommend starting with only half of the amount of salt (1/8 teaspoon) and adding more after tasting. Not all brands of miso and pesto are equal and some are saltier than others.

3. Blend until smooth. Blend on high speed for 1-2 minutes or until the consistency is very smooth. Taste the gazpacho and adjust the seasonings to your liking.
4. Refrigerate. Finally, transfer the gazpacho to a bowl or saucepan and chill it in the refrigerator for at least 4 hours, preferably 6 hours. Trust me, it tastes even better when served very fresh!

🥖 How to Serve It

You can serve this gazpacho either as a light appetizer or as a main with extra toppings to make it heartier. Here are a few of my favorite combinations:

• Bread: I particularly love this gazpacho served with a French baguette. Dip a piece of warm bread into the soup and let it soak for a few seconds before enjoying it. If you want more crunchiness, croutons are a great option as well.
• Nuts: You can garnish it with nuts such as toasted pine nuts, roughly chopped hazelnuts, or slivered almonds.
• Diced cucumber: When I want more texture, I chop some cucumber into small cubes and add them to the soup. If you choose this option, I suggest adding them right before serving. Otherwise, they might make your soup watery.

💬 FAQ

This cucumber gazpacho is not only easy to make, but it’s also insanely creamy, loaded with nutrients, and super refreshing! We love to have it during summer as a light dinner and hope you will love it as much as we do!

🍲 More Healthy Soup Recipes

Creamy Vegan Mushroom Soup

Warming Sweet Potato Soup

Vegan French Onion Soup

Easy Vegan Corn Soup

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