Vegan Basil Cucumber Gazpacho Recipe

I’m excited to share my Cucumber Gazpacho that pairs basil and cucumber in a simple no-cook recipe with just 15 minutes prep.

I fell for this Vegan Basil Cucumber Gazpacho the first time I tasted it. It’s creamy and refreshing, needs no cooking and just 15 minutes prep, yet somehow feels like a little green mystery you keep wanting to solve.

English cucumbers keep it bright and snap-fresh, fresh basil leaves make it sing, and there’s a silky thing going on that I still can’t quite explain. It’s a Vegan Gazpacho and also a Chilled Soup, but not the predictable kind, more like a flavor puzzle.

I keep finding new layers, and yeah, sometimes I make it twice in a day.

Ingredients

• Cool, hydrating and crisp, lots of water and fiber, keeps it light and fresh
• Ultra creamy, packed with monounsaturated fats and potassium, makes it satisfyingly rich
• Fragrant herb, gives peppery sweet notes plus vitamin K and antioxidants, brightens flavor
• Blended raw cashews add silky thickness, plant protein and subtle nutty sweetness
• Garlic brings savory depth and immune boosting compounds, use sparingly or it overwhelms
• A drizzle smooths texture and adds heart healthy fats and rounded mouthfeel
• Bright lemon juice adds acidic zip, vitamin C and balances the creaminess

Ingredient Quantities

• 2 large English cucumbers, peeled and chopped (about 4 cups)
• 1 ripe avocado, peeled and pitted
• 1 cup packed fresh basil leaves
• 1 small shallot or 1/4 small red onion, roughly chopped
• 2 garlic cloves, smashed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/2 cup cold water or low sodium vegetable broth
• 1/4 cup raw cashews, optional (for extra creaminess)
• 1 teaspoon apple cider vinegar, optional
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Extra basil leaves and a drizzle of olive oil for garnish, optional

How to Make this

1. Peel and roughly chop the 2 large English cucumbers into chunks, scoop out and add the ripe avocado, roughly chop the shallot or red onion, smash the 2 garlic cloves and pack 1 cup fresh basil leaves; set aside.

2. If using the 1/4 cup raw cashews for extra creaminess, quick soak them in very hot water for 10 to 15 minutes or boil for 10 minutes then drain, otherwise skip this step.

3. Into a high speed blender add the cucumbers, avocado, basil, shallot or onion, garlic, 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, the soaked cashews if using, 1 teaspoon apple cider vinegar if using, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/2 cup cold water or low sodium vegetable broth.

4. Start blending on low and ramp up to high until completely smooth, scraping down the sides once or twice so nothing gets missed.

5. Check the texture and thickness; thin with a little more cold water or broth if you want it thinner, or add a splash more olive oil for silkiness, taste and adjust salt lemon or pepper as needed.

6. Chill in the fridge for at least 30 minutes for best flavor, or serve immediately over ice if you’re short on time since prep only takes about 15 minutes.

7. If you dont have a blender you can use an immersion blender in a deep bowl or wide container, it will take a little longer but still works fine.

8. Serve cold, garnished with extra basil leaves and a drizzle of olive oil, maybe a few cucumber slices or a crack of black pepper on top, enjoy.

Equipment Needed

1. High speed blender or immersion blender with a tall container
2. Cutting board and a sharp chefs knife
3. Measuring spoons and a 1/2 cup measure or liquid measuring cup
4. Small bowl for soaking cashews and a fine mesh strainer to drain them
5. Rubber spatula or wooden spoon for scraping and stirring
6. Citrus juicer or just a fork to squeeze the lemon
7. Serving bowls or glasses plus a ladle or big spoon
8. Ice tray or fridge space to chill before serving

FAQ

Vegan Basil Cucumber Gazpacho Recipe Substitutions and Variations

• English cucumbers -> Zucchini (peeled and chopped to about the same volume). Zucchini keeps the light texture, or try seedless watermelon for a sweet, summery twist but reduce the lemon if you go that route.
• Avocado -> Silken tofu or plain unsweetened coconut yogurt. Tofu gives the creaminess without the avocado flavor, coconut yogurt makes it richer and a bit tangy, both in about the same amount.
• Fresh basil -> Cilantro or mint. Cilantro gives a brighter, herbaceous kick, mint makes the soup fresher and more cooling, use same cup measurement.
• Raw cashews -> Blanched almonds, sunflower seeds, or a tablespoon of tahini. Almonds or sunflower seeds give the creaminess when soaked, tahini is a great nut free swap and works without soaking.

Pro Tips

Tip 1: For extra creaminess, soak the cashews in very hot water for 10 to 15 minutes or boil them quick if you have time, then drain and blend while still warm. If you’re nut-free use a scoop of plain Greek yogurt or a little silken tofu instead, it’ll give the same velvet mouthfeel. Start blending low and then go to high so it emulsifies, and scrape the sides once or twice, otherwise you’ll end up with little bits stuck to the blender walls.

Tip 2: Chill it. Letting the soup sit in the fridge for at least 30 minutes really lets the basil and lemon calm down and taste more rounded. If you’re in a hurry serve over ice but remember flavors change when cold so always taste again after chilling and bump up salt or lemon if it seems muted.

Tip 3: Cucumbers can be watery, so if you want a thicker, more concentrated flavor cut the seeds out or lightly salt the chopped cucumber and let it sit 10 minutes then pat dry. That keeps the soup from getting too thin and watery, and it packs more cucumber flavor into each spoonful.

Tip 4: Store and serve smart. Keep garnishes separate, store in an airtight container in the fridge and use within 1 to 2 days for best color and taste. If it separates, just give it a quick whirl before serving, and add a splash of olive oil at the end for added silkiness and shine.