This post may contain affiliate links. Please read our disclosure policy.

Creamy Cucumber Pesto Gazpacho

Introducing Creamy Cucumber Gazpacho!

If you happen to like gazpacho but want a greener alternative, look no further! This super creamy cucumber gazpacho requires just one blender and 10 minutes! It’s healthy, light, and SO FRESH!

Creamy Cucumber Pesto Gazpacho

Because it’s 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. Here comes this bright and cold summer soup! It requires only 10 basic ingredients and comes together in 10 minutes, let’s say 5, if you are fast enough.

Since cucumbers are very watery, I use a base of soaked cashews that brings thickness and creaminess without making the soup too heavy.

Creamy Cucumber Pesto Gazpacho

Then, for more flavor, I added a couple of tablespoons of basil pesto, white miso for the umami, plus lemon juice and a few mint leaves for freshness. I also recommend adding a tablespoon of maple syrup to balance with the (very subtle) bitterness of cucumbers.

Creamy Cucumber Pesto Gazpacho

Making the gazpacho is incredibly easy. You combine all the ingredients in a blender and blend on high speed until smooth and creamy. Then chill in the refrigerator for at least two hours. Trust me. It’s even better when served very fresh!

Top with toasted pine nuts, fresh mint or basil, and a few cucumber slices before serving!

Creamy Cucumber Pesto Gazpacho

Serve this soup chilled for a light and refreshing appetizer or entrée! This cucumber gazpacho is not only easy to make, but it’s also creamy, loaded with vitamins, and super refreshing!

Let me know in the comments if you try this recipe!

Creamy Cucumber Pesto Gazpacho
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Recipe
Creamy Cucumber Pesto Gazpacho

Creamy Cucumber Gazpacho (Raw!)

4.91 from 11 votes
Author: Thomas Pagot
10-Minute raw cucumber gazpacho flavored with basil pesto, miso, and coconut milk! An easy and healthy soup that is super fresh and creamy!
Prep Time : 10 minutes
Servings 6 (as an appetizer)
Calories 182 kcal

Ingredients
 

  • 1 cup raw cashews soaked overnight
  • 2 cucumbers
  • 1/4 cup full-fat coconut milk
  • 2 tbsp basil pesto
  • 2 tbsp lemon juice
  • 1 tbsp white miso
  • 1 tbsp maple syrup
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 4-5 mint leaves
  • for topping: cucumber slices, toasted pine nuts, basil leaves

Instructions
 

  • Wash the cucumbers. Cut them in half lengthwise and scrape out the seeds using a teaspoon. Chop the cucumbers and place them in a high-speed blender.
  • Drain the cashews and add them to the blender with all the other ingredients: coconut milk, pesto, lemon juice, miso, maple syrup, garlic, salt, ground pepper, and mint leaves.
  • Blend on high speed for 1-2 minutes or until very smooth. Taste and adjust seasonings if needed. For a nice kick, add a pinch of red pepper flakes.
  • Transfer to a large bowl or saucepan, cover, and chill in the refrigerator for at least 2 hours before serving.
  • Serve fresh topped with cucumber slices, toasted pine nuts, and fresh basil. The soup will keep in the refrigerator for up to 3 days.

Notes

For a vegan pesto recipe, check out my Vegan Pesto Swirl Cream Cheese.

Nutrition

Serving: 1 serving | Calories: 182 kcal | Carbohydrates: 15.6 g | Protein: 5.1 g | Fat: 12.4 g | Fiber: 1.5 g | Sugar: 5.3 g
Course : Appetizer, Soup
Cuisine : Spanish
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




29 Comments

  1. So beutiful! Wish I could try it but find I have SIBO and now can’t even be vegan…have to choke down bone broth, yuk

  2. 5 stars
    Great recipe, came just in time since we are harvesting an abundance of cucumbers now. Thanks for sharing and I highly recomend this recipe , it is delious. Good job as usual.

  3. 5 stars
    What a beautiful soup!! Just made it with a few substitutions. Didn’t have any pesto, so added raw watercress, I found it quite creamy so I left out the coconut milk. Definitely going to be a weekly meal! Thank you for another great recipe…

  4. 4 stars
    Maple syrup is not raw, neither is coconut milk as extremely hot milk is added to the shredded coconut to turn it into a pulp and then separate the fat…

    1. Maple syrup IS raw. It releases naturally from a maple tree & can be bought unaltered. Read your label & you’ll be able to locate a raw, organic maple syrup.

  5. 5 stars
    Thomas, I just made this, and it is out of this world!! I’ve been trying to use up an abundance of cucumbers in the garden and came across your recipe. I just finished making it, and my daughter would not even wait until it is refrigerated — she just grabbed a big bowl and is gobbling it up! Delicious!

  6. 5 stars
    It’s my first time making a cold soup. I loved this recipe, even though I forgot to include the coconut milk and pepper. Thank you so much for such a great recipe!

  7. 5 stars
    This looks awesome, can’t wait to give it a try! Kinda random question but is that a glass blender? I’ve been looking for one that’s all glass

  8. 5 stars
    LOVED this. I didn’t have mint so I made without and it was still great, added a splash of olive oil as garnish and found it a really nice compliment to the gazpacho. I usually don’t find soups very filling but a bowl of this and I was all set, plan on making again very soon!

  9. this was delicious and I want to make again, but I forgot to soak the cashews!! Will it still work? should I soak cashews in warm water for an hour or so?

    1. You could try pouring boiling water over the cashews and let it soak for 1-2 hours. If you have a powerful blender, that should do the trick.

  10. 5 stars
    This was DElicious and I would love to make again, but I forgot to soak the cashews. will it still work? should I soak for an hour in warm water?

  11. Pingback: 50+ Amazing Vegan Soup Recipes (Healthy & Easy) | The Green Loot
  12. 5 stars
    Will 100% make again. This recipe is a 10/10. Thank you!!! I added additional toppings (fresh bean sprouts) – was amazing!