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Creamy Cucumber Pesto Gazpacho

Creamy Cucumber Gazpacho (Raw!)

Full of Plants
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
Course Appetizer, Soup
Servings 6 (as an appetizer)
Calories 182 kcal


  • 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


  • 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
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