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!
Because it's so hot these days I'm craving mostly fresh meals. With that I 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.
Then, for more flavor, I added a couple 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.
If you are looking for a vegan pesto recipe, you can find one in my Vegan Pesto Swirl Cream Cheese recipe.
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!
Serve this soup chilled for a light and refreshing appetizer or entrée! This cucumber gazpacho is not only easy to make, it's also creamy, loaded with vitamins, and super refreshing!
Let me know in the comments if you try this recipe!
Creamy Cucumber Gazpacho (Raw!)
Ingredients
- 1 cup raw cashews soaked overnight
- 2 cucumbers
- ¼ cup full-fat coconut milk
- 2 tablespoon basil pesto
- 2 tablespoon lemon juice
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 2 cloves of garlic
- ¼ teaspoon salt
- ⅛ teaspoon 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
Nutrition
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
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.
Thank you Donna for the feedback and rating! 🙂
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...
Thanks for sharing your tweaks Kirsten!
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...
Guess we learn something new everyday 🙂
What about home made fresh coconut milk?
And you replace maple sirup with raw, ...?
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.
Can’t wait to try! Do you peel cucumbers?
I don't if the skin is thin 🙂
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!
So happy to hear you and your daughter liked this gazpacho!
Thanks for the feedback!
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!
You're welcome, glad you liked it! 🙂
Delicious thank you.
You're welcome Jennifer!
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
Yes, it's a glass blender, Magimix.
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!
Thanks so much for your feedback Kristina!
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?
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.
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?
Can I freeze this?
I haven't tried it, but I think it's better fresh.