![completed Cucumber Gazpacho [Cold Cucumber Soup] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Cucumber-Gazpacho-PBOAB-7-150x150.jpg)
Cucumber Gazpacho [Cold Cucumber Soup]
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!
Servings: 4 to 6
Calories: 88kcal
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.
Nutrition
Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.5mg
