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Make easy cucumber gazpacho with cilantro and lime in just 15 minutes in a blender. It’s ultra-refreshing, creamy, healthy, and a naturally vegan appetizer or light main!
![completed Cucumber Gazpacho [Cold Cucumber Soup] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-4.jpg)
Why You’ll Love This Recipe
For those days when the summer heat has you craving only light, refreshing fare, cucumber gazpacho comes to the rescue. While similar to tomato gazpacho, this easy, no-cook, cold cucumber soup focuses on the crisp, refreshing flavor of cucumber, enhanced with cilantro, lime, and silken tofu (or dairy-free cream/yogurt), blended until velvety smooth for a creamy, tangy, delicious appetizer or light main.
Not only is it super easy to prep in just 10-15 minutes, but this green gazpacho is also easy to customize, naturally gluten-free and vegan, and perfect for days when the idea of standing over a stove is too much to bear. Top it with fresh herbs, diced veg, and a drizzle of olive oil for a tasty, satisfying, beautiful summer dish.
Looking for more fresh, summer-ready dishes? Try a summer pasta salad, fresh rainbow rolls with almond shallot sauce, Mediterranean couscous salad, and easy peach salsa.
The Ingredients and Substitutes
Please scroll to the recipe card for the full list of ingredients and substitutes.
![ingredients for Cucumber Gazpacho [Cold Cucumber Soup] measured out on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-Ingredients.png)
What Could I Add To Cucumber Gazpacho?
- Spinach: Add a handful or two for a boost of nutrients and color. Other greens, such as arugula or watercress, will also add a unique flavor.
- Vegan cream cheese: Add a small amount of dairy-free cream cheese for richness.
- Pesto: Use your favorite green vegan pesto for a savory, herby, garlicky flavor.
- White miso: Just a little for extra umami depth in this cold cucumber soup recipe.
- Sweetener: Just a little can add balance to the soup. I.e., maple syrup, agave, etc.
- Cumin: To add a savory, earthy flavor. Add to taste.
- Avocado: Adds rich creaminess with healthy fats and antioxidants.
- Spice: Add a kick with cayenne pepper, chili flakes, or jalapeño/green chili.
- Cumin: To add an earthy, savory flavor.
How to Make Cucumber Gazpacho
Step 1: First, rinse, then roughly chop the cucumber and red onion, peel the garlic, and juice the lime. Then, blend all the ingredients in a high-speed blender until smooth and creamy.
Step 2: Taste and add more salt and pepper. Optionally, add more tofu for a creamier soup. Transfer the cucumber gazpacho to an airtight container and chill in the refrigerator for at least 3 hours or overnight. Serve the chilled cucumber soup, optionally drizzled with olive oil and a sprinkle of finely diced cucumber, onion, and cilantro – enjoy!
For less pulp, optionally peel the cucumber.
FAQs
This may be due to using cucumbers with thick, bitter peels or ones that are overgrown. Overly large cucumbers also tend to contain more seeds, which can be bitter. I recommend using small English, Japanese, or Persian cucumbers.
Yes, in fact, I recommend making this cold cucumber soup a day in advance, as the flavors will meld and develop while it chills.
Pro Recipe Tips
- Use the freshest ingredients: Choose high-quality, fresh cucumbers and herbs for the best, freshest-flavored green gazpacho.
- For extra depth: Roast or grill the onion and garlic until charred.
- For the smoothest soup: Peel the cucumber. Optionally strain it, too.
- To adjust the consistency: For a thinner soup, add some plant-based milk/cream.
- Leave it to chill: Don’t be tempted to consume it immediately. This cucumber gazpacho recipe requires chilling, not only for temperature but also for the flavors to meld for the most full-bodied flavor.
![completed Cucumber Gazpacho [Cold Cucumber Soup] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-5.jpg)
Topping Ideas
Serve cucumber gazpacho in a glass or bowl optionally garnished with:
- Finely diced cucumber and red onion
- Diced watermelon or pineapple
- Fresh herbs or micro greens
- A drizzle of olive oil
- Charred corn
- Avocado
- Croutons (or air fryer chickpeas)
- Seeds (hemp seeds, everything bagel seasoning, pine nuts, etc.)
- A swirl of vegan cream/yogurt
- Tofu feta cheese
Enjoy it as an appetizer or light main alone or with crusty no knead bread, olives, corn on the cob, or a side salad. Make a heartier meal with vegetable fajita tacos, nachos, healthy baked falafels, or a vegan burger.
Storage Instructions
Store the chilled cucumber gazpacho in an airtight container in the refrigerator for 4-5 days. It will taste even better on day two.
You can also freeze this easy cucumber soup for 2-3 months, though the texture may alter slightly, so it may need re-blending after thawing (in the fridge overnight).
![completed Cucumber Gazpacho [Cold Cucumber Soup] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-9.jpg)
Cucumber Gazpacho [Cold Cucumber Soup]
![completed Cucumber Gazpacho [Cold Cucumber Soup] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-7-300x300.jpg)
Ingredients
- ¼ of a small red onion chopped
- 1 to 2 small garlic cloves peeled
- 1 large English cucumber chopped
- ¼ cup of cilantro with the stems
- 2 tablespoons of lime juice or vinegar
- ¼ cup of silken tofu plus more to taste
- ½ teaspoon of salt
- ¼ teaspoon pepper
- 2 tablespoons of olive oil plus more for garnish
Optional Garnish:
- Cucumber diced
- Red onion finely diced
- Cilantro finely chopped
- Olive oil
Instructions
- Add all of the ingredients to a high-power blender and blend until smooth.
- Taste and add more tofu for a creamier consistency and adjust salt and paper levels to taste.
- Transfer the gazpacho to a tupperware with a lid. Place the gazpacho in the refrigerator for 3 hours or overnight before serving.
- Serve and garnish with diced cucumbers, red onion, cilantro, and drizzle olive oil.
Notes
- For extra depth: Roast or grill the onion and garlic until charred.
- For the smoothest soup: Peel the cucumber. Optionally strain it, too.
- To adjust the consistency: For a thinner soup, add some plant-based milk/cream.
- Leave it to chill: Don’t be tempted to consume it immediately. This cucumber gazpacho recipe requires chilling, not only for temperature but also for the flavors to meld for the most full-bodied flavor.
![completed Garlic Ginger Soup [With Noodles] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-15-378x378.jpg)
![pin for Cucumber Gazpacho [Cold Cucumber Soup]](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-Pin3-150x150.png)
![pin for Cucumber Gazpacho [Cold Cucumber Soup]](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-Pin-2-150x150.png)
![pin for Cucumber Gazpacho [Cold Cucumber Soup]](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-Pin-1-150x150.png)
![completed Cucumber Gazpacho [Cold Cucumber Soup] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-4-150x150.jpg)