Cucumber and avocado gazpacho (vegan)

Beat the heat and get a full serving of veggies by making this Cucumber Avocado Gazpacho! This refrigerated oil-free soup is creamy, flavorful and vegan. Simply throw the fresh ingredients into a blender, blend and enjoy this refreshing soup!

I’m a big fan of eating soup all year. However, when temperatures reach 90°F or higher, I may not feel like enjoying piping hot soup. This creamy gazpacho does the trick! Since this is a refrigerated soup, you won’t have to worry about turning on the stove or oven!

This cucumber gazpacho is packed with nutrients and hydration, plus tons of flavor. It couldn’t be simpler either. Roughly chop all the vegetables, then put them in a blender and blend until creamy and smooth. Let it cool for a few minutes and that’s it!

Why you will love this recipe

  • Refreshing – Full of cucumber and lemon, this soup is flavorful but also refreshing and hydrating.
  • No cooking necessary – Nothing in this soup needs heat, so no burning over the stove!
  • Full of nutrients! With fresh, raw greens, this cucumber gazpacho is packed with nutrients. Feel free to add more by adding leafy greens as well!

What you need for this recipe

Ingredients and substitutions:

ingredients with labels
  • English cucumber – English cucumbers are generally thinner and firmer, but a regular cucumber will also work here.
  • Lawyer – Fresh and ripe, make sure it is not browned.
  • Raw peas – I suggest using raw, uncooked peas instead of frozen peas.
  • Jalapeno – Seeded and destemmed! Increase the amount used if you prefer a spicy gazpacho.
  • Chive, Dill, Coriander – Using fresh herbs will give this recipe the best flavor! I do not recommend using dried herbs.
  • Lemon juice – Try your best to use fresh lemon juice. Pre-juicing can work, but it will change the flavor a bit.

Equipment:

How to make this recipe

Step 1: prepare the ingredients

Start by roughly chopping the cucumber, seeding the jalapeño, opening the avocado and squeezing the juice from the lemons.

There is no need to chop the herbs as the blender will break them up.

photo of all the ingredients sitting in a blender

Add all ingredients to a high-powered blender.

Step 2: Mix!

Blend all ingredients until creamy and smooth, at least 30 seconds.

photo of a gazpacho mixed in the blender

Taste and adjust the salt level if necessary.

If the gazpacho seems too thick, feel free to add a little extra water.

Step 3: Finishing Touches

Once mixed, place the gazpacho in the refrigerator for 10 to 15 minutes or until thoroughly chilled.

Ladle the cucumber gazpacho into bowls and garnish with more cilantro, chives or dill!

close-up photo of finished gazpacho with toppings

Makes 4.5 cups total when finished.

Expert advice

  • Use fresh ingredients! Fresh herbs, avocado, lemon juice and vegetables will increase the flavor profile as well as the vibrant green color. It will also be more refreshing using fresh ingredients.
  • A powerful blender will give you the best results. While any blender will work, if you can get a high-powered one, it will make the soup creamier and smoother. A less powerful blender may require a little more mixing time or a little more liquid.
  • If you still want a little heat in your chilled soup, increase the amount of jalapeño or leave the seeds in! I hope you know yourself and how much heat you can handle. The recipe as it stands is not spicy at all.

Recipe FAQs

Is gazpacho really healthy?

Yes! Gazpacho is generally a soup made from fresh vegetables, without oil and processed foods. It’s full of nutrients, hydrating and it’s raw vegan!

How long does cucumber gazpacho keep good in the refrigerator?

This gazpacho should keep well in the refrigerator for 3 to 4 days when stored in an airtight container. Because of the avocado, the color of the soup may change slightly. Always inspect for impurities before eating leftover food.

Do you drink gazpacho?

Gazpacho is usually served with soup to eat like soup. However, due to the smoothie qualities of this recipe, it could also be consumed as a “sipping soup.”

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📖 Recipe

Cucumber and avocado gazpacho

Beat the heat and get a full serving of veggies by making this cucumber gazpacho! This refrigerated oil-free soup is creamy, flavorful and vegan. Simply throw the fresh ingredients into a blender, blend and enjoy this refreshing soup!

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Course: Aperitif, Main Course, Side dish, Soup

Kitchen: American

Diet: Gluten free, low lactose, vegan, vegetarian

Preparation time: 5 minutes

Cooking time: 0 minutes

Cooling time: ten minutes

Total time: 15 minutes

Servings: 4 people

Calories: 97kilocalories

Instructions

  • Start by roughly chopping the cucumber, seeding the jalapeño, opening the avocado and squeezing the juice from the lemons.

  • There is no need to chop the herbs as the blender will break them up.

  • Add all ingredients to a high-powered blender.

  • Blend all ingredients until creamy and smooth, at least 30 seconds.

  • Taste and adjust the salt level if necessary.

  • If the gazpacho seems too thick, feel free to add a little extra water.

  • Once mixed, place the gazpacho in the refrigerator for 10 to 15 minutes or until thoroughly chilled.

  • Pour the gazpacho into bowls and garnish with more cilantro, chives or dill!

Remarks

  • Use fresh ingredients! Fresh herbs, avocado, lemon juice and vegetables will increase the flavor profile as well as the vibrant green color. It will also be more refreshing using fresh ingredients.
  • A powerful blender will give you the best results. While any blender will work, if you can get a high-powered one, it will make the soup creamier and smoother. A less powerful blender may require a little more mixing time or a little more liquid.
  • If you still want a little heat in your chilled soup, increase the amount of jalapeño or leave the seeds in! I hope you know yourself and how much heat you can handle. The recipe as it stands is not spicy at all.

Nutrition

Portion: 1 ⅛th cup | Calories: 97kilocalories | Carbohydrates: 10.7g | Protein: 2.5g | Fat: 5.8g | Saturated fat: 0.8g | Polyunsaturated fats: 0.7g | Monounsaturated fat: 3.7g | Sodium: 6.4mg | Potassium: 367.1mg | Fiber: 4g | Sugar: 3.2g | Vitamin A: 12.5UI | Vitamin C: 37.5mg | Calcium: 7.5mg | Iron: 3.4mg

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