Vegan Basil Cucumber Gazpacho

Creamy and refreshing Vegan Basil Cucumber Gazpacho needs no cooking and just 15 minutes prep time. Just blend, chill and serve!

Vegan Basil Cucumber Gazpacho

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.

Vegan Basil Cucumber Gazpacho

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 Originally made with tomatoes, the cucumber version is just as refreshing and delicious!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.

Vegan Basil Cucumber Gazpacho

Vegan Basil Cucumber Gazpacho

Vegan Basil Cucumber Gazpacho

Yield: 2
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

Creamy and refreshing Vegan Basil Cucumber Gazpacho needs no cooking and just 15 minutes prep time. Just blend, chill and serve!

Ingredients

  • 1 big cucumber
  • 1/2 avocado
  • 1 spring onion
  • 2 tbsp coconut yogurt
  • 2 tbsp basil leaves
  • 1 tbsp parsley
  • 5 mint leaves
  • 1/2 lemon, juice
  • 1 clove garlic
  • pinch of salt
  • dash of black pepper
  • 1 tsp white balsamic vinegar
  • 1 tbsp olive oil
  • water as needed

Instructions

  1. Cut the cucumber in half. If it contains large seeds, remove seeds, then dice the cucumber and place into a high-speed blender.
  2. Cut avocado in half, remove pit and scoop out the flesh of half an avocado. Add the avocado to the blender.
  3. Chop the spring onions, basil, parsley and mint. Add to the blender.
  4. Add also plain coconut yogurt, a clove of garlic, salt, pepper, white balsamic vinegar and olive oil.
  5. Blend until smooth. If the soup is too thick, add a splash of water as needed (depending on how thick you like your soup).
  6. Place the cucumber gazpacho in the fridge for about 4 hours to chill.
  7. Serve chilled with some cucumber slices, a spoon of coconut yogurt and a drizzle of olive oil.
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
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is sponsored by Hofer Slovenija (you may also know it as Aldi). It is our favorite grocery store and we love their products. If you are from Slovenia, do head over to  Hofer’s Instagram account for even more delicious recipes!

Get more soup recipes here.

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Vegan Basil Cucumber Gazpacho