Cucumber Gazpacho
Jul 21, 2020 (Last updated Sep 21, 2021) by Hannah Sunderani
Cucumber Gazpacho
Hiya friends, today I am sharing a very light and refreshing cucumber gazpacho recipe. We are well into summer now, and these days are scorching hot – at least in Toronto it is. So, if you’re like me and notice that you’re only craving cold and refreshing foods right now then you are going to love this cucumber gazpacho.
I’ll admit to you, I didn’t think I was a gazpacho fan, but this recipe certainly proved me wrong. I could drink it like a smoothie! It’s so easy to devour, it’s light, refreshing, herby and delicately sweet.
So, let me tell you how to make this cucumber gazpacho so that you can get slipping or slurping pronto!
Cucumber Gazpacho Recipe
The ingredients
This recipe is so fresh and wholesome. Made with plentiful fresh produce. Likely you can find everything you need at your local grocers, which is why I have given it my newbie cook stamp of approval.
For this recipe you will need:
- cucumbers
- spinach
- garlic
- parsley
- cilantro
- mint
- coconut yogurt
- lime juice
- olive oil
- maple syrup
- sea salt
As you can see, the ingredients are simple and straight forward. Nothing strange or finicky. Of course, if you can’t find coconut yogurt at your local grocers you can always sub for soy yogurt or another unsweetened plant-based yogurt of choice.
Cucumber Gazpacho: Tips & Notes
Now, this recipe is fairly easy and straight forward. Simply toss everything into a blender and blend until smooth. However, this is one key tip tip for optimal taste.
Give your gazpacho recipe time to chill!
I like to give my gazpacho 2 hours of chill time in the fridge. It will be nicely cold instead of room temperature for optimal taste, and it gives the gazpacho time for the flavours to meld together. The longer you wait the more delicious it becomes.
If your gazpacho separates as it chills don’t worry, that’s normal. Simply stir with a spoon to combine before serving and you are good to go.
You can also meal prep this recipe to have it ready in advance. This gazpacho will keep in the fridge for up to 5 days. Stir well before serving.
This gazpacho recipe is vegan and gluten-free. Traditionally, gazpacho is made with soaked bread, but personally I prefer without. If you want a more traditional recipe, Ali from Gimmie Some Oven has a great authentic recipe.
Other recipes you might like
If you’re digging this refreshing gazpacho, you might also like these summer recipes:
- best easy green juice recipe
- strawberry spinach salad
- strawberry rhubarb crisp
- crunchy asian slaw with peanut dressing
So there we have it, a simple, delicious and refreshing cucumber gazpacho recipe that you’ll adore slurping on this summer. It’s the ideal refreshing bowl for the hot summer months. I think you’re going to love this bright and herby blend.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Cucumber Gazpacho
Ingredients
- 2 cucumbers chopped (2 lbs)
- 2 cups spinach tightly packed
- 1 clove garlic
- 1/2 cup parsley tightly packed
- 1/2 cup cilantro tightly packed
- 1/2 cup mint tightly packed
- 1/2 cup plain coconut yogurt or plain yogurt of choice
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp sea salt
Instructions
- Toss all the ingredients into your blender and blend until smooth. Chill for at least 2hours. Serve in bowls.
Notes
Approvals
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