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If you happen to like gazpacho but want a greener alternative, look no further! This super creamy cucumber gazpacho requires just one blender and 15 minutes! It’s healthy, light, and SO FRESH!

Bowl of cucumber gazpacho with pine nuts, mint, basil, and sliced cucumbers.

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.

Ingredients like cucumbers, pesto, cashews, miso, and lemon.

🥒 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.
  1. 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.

Sliced cucumber, garlic, miso, mint, and cashews in a blender.
  1. 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.
  2. 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!
Cucumbers and cashews blended into a cream in a blender.

📔 Tips

  • Use a high-speed blender. For optimal texture and the smoothest mouthfeel, I highly recommend using a high-speed blender and blending for at least 1 minute at the highest speed.
  • Adjust the consistency. I personally love this gazpacho on the thicker side but you can thin it out to your preference by adding more coconut milk. Note that if you add more liquid you might have to adjust the saltiness as well.

🥖 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.
Bowl of cucumber gazpacho with pine nuts, basil leaves, and cucumber slices.

❄️ Storing and Freezing

  • To store: You can store this gazpacho for up to 4 days in the refrigerator.
  • To freeze: Although this gazpacho tastes best when served fresh, you can also freeze it for up to 2 months. Thaw overnight in the refrigerator.

💬 FAQ

Do I need to peel the cucumbers?

Unless you are using American Slicing cucumbers, there is no need to peel them.

Can I make this recipe cashew-free?

Although I still prefer the cashew-based version, you can replace the cashews with about 1 cup of full-fat coconut milk. Your soup won’t be as thick and have a stronger coconut flavor, but it will still taste great.

Do I need to strain the soup after blending?

If you use a high-speed blender, there is no need to strain the soup after blending it.

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!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Two bowls of cucumber gazpacho topped with pine nuts and cucumber slices.
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Recipe
Creamy Cucumber Pesto Gazpacho

Creamy Cucumber Gazpacho (Raw!)

4.93 from 14 votes
Author: Thomas Pagot
This 15-minute raw cucumber gazpacho is flavored with basil pesto, miso, and coconut milk! An easy and healthy soup that is super fresh, velvety-smooth and so creamy!
Prep Time : 15 minutes
Total Time : 15 minutes
Servings 6 (as an appetizer)
Calories 182 kcal

Ingredients
 

  • 1 cup raw cashews soaked overnight
  • 2 medium cucumbers
  • 1/4 cup full-fat coconut milk
  • 2 tbsp vegan 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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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!
  • You can store this gazpacho for up to 4 days in the refrigerator.

Notes

  • Use a high-speed blender. For optimal texture and the smoothest mouthfeel, I highly recommend using a high-speed blender and blending for at least 1 minute at the highest speed.
  • Adjust the consistency. I personally love this gazpacho on the thicker side but you can thin it out to your preference by adding more coconut milk. Note that if you add more liquid you might have to adjust the saltiness as well.

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
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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 ➜

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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

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.

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 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…

5 stars
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?

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!

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!

5 stars
Delicious thank you.

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

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!

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?

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?

[…] 42. Creamy Cucumber Gazpacho […]

Can I freeze this?

5 stars
Will 100% make again. This recipe is a 10/10. Thank you!!! I added additional toppings (fresh bean sprouts) – was amazing!

5 stars
Super delicious. Thank you for sharing the recipe

5 stars
This soup is a keeper. I make this using the leftover cucumber in the fridge, and it turned out so creamy and delicious.

The page could have been more user friendly (the could have been tagged or labelled accordingly)

5 stars
I absolutely love this recipe! It has been added to my favorites list. I never would have thought to add maple syrup to gazpacho, but the flavors of all of the ingredients balanced incredibly well. Than you for sharing! I will be making this often during the summer.