Creamy and refreshing Vegan Basil Cucumber Gazpacho needs no cooking and just 15 minutes prep time. Just blend, chill and serve!
We are loving these long summer days. Yes, it may be hot, but that’s part of the summer charm. And the awaiting of the evening when it cools down. Ice creams, flip flops, watermelon, and salads. I am a summer child and I love everything about summer.
Summer is also the time when we often say no to cooking, opting rather for low-key and no-cook meals. The garden is abundant and there is always fresh vegetables to choose from.
As we are awaiting the first of the tomatoes to make salads, sauces, and soup, we picked cucumbers to make this Vegan Basil Cucumber Gazpacho.
This soup is plain perfect for hot summer days as it is made with raw ingredients and requires no cooking at all! Too hot to cook? Just turn on the blender for a minute and lunch is served.
What is gazpacho?
Gazpacho is a blended soup made with raw vegetables, originating from Spain. Originally made with tomatoes, the cucumber version is just as refreshing and delicious!
How to make vegan basil cucumber gazpacho
Making this cucumber gazpacho is really easy! Just place all the ingredients in a blender, or blend with a stick blender until smooth. This shouldn’t take more than 15 minutes. Then, the important part. Place the soup in the fridge to chill for a couple of hours to guarantee a fresh and refreshing taste that will cool you down during the heat wave.
You can eat the soup as is, or serve with some toasted ciabatta or wholegrain bread for a wholesome meal.
How do I store this cucumber gazpacho
Place the soup in an air-tight container and refrigerate for up to 2 days. You can make the soup ahead for a nice and light office lunch.
Nutrition Information: Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 97mg Carbohydrates: 15g Fiber: 6g Sugar: 5g Protein: 4g
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