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Creamy Cucumber Pesto Gazpacho

Creamy Cucumber Gazpacho (Raw!)

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


  • 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
  • teaspoon ground black pepper
  • 4-5 mint leaves
  • for topping: cucumber slices, toasted pine nuts, basil leaves


  • 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.


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


Serving: 1 servingCalories: 182 kcalCarbohydrates: 15.6 gProtein: 5.1 gFat: 12.4 gFiber: 1.5 gSugar: 5.3 g
Course : Appetizer, Soup
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