This quick & easy creamy cucumber avocado gazpacho is vegan, gluten free and no cook! It comes together in your blender in less than 10 minutes. Perfect for a light summer appetizer or side dish.
I love this gazpacho for many reasons, but mostly because it doesn't require ANY cooking.
All you have to do is prep everything (which only takes about 5 minutes), throw it in a blender and let your blender do its thing. That's it! 10 minutes and you have a creamy, flavorful, delicious vegan summer gazpacho.
This gazpacho has a refreshing cucumber base, avocado for creaminess, vegan sour cream for a bit of tang and plenty of fresh herbs from our garden. It's so simple and yet so perfectly balanced!
This cucumber avocado gazpacho would make for a lovely summer appetizer or side dish. Serve with some crusty olive oil grilled bread for dipping!
Ingredients
- Cucumber: we leave ours unpeeled (the peel contains so many nutrients!), but feel free to peel for a slightly smoother texture.
- Avocado: just one half of a super ripe avocado make this gazpacho perfectly creamy and rich. If the avocado is on the small side, use both halves.
- Celery
- Onion: rinse under hot water for 30 seconds to remove the bitter, harsh flavor.
- Garlic: one clove does the trick, but if you're garlic-obsessed, another clove or two won't hurt.
- Jalapeño: be sure to remove the seeds and membrane. I do so by slicing the jalapeño in half lengthwise and then using a spoon to scoop out the seeds.
- Fresh dill, cilantro and parsley: basil would be great, too.
- White wine vinegar or champagne vinegar. Apple cider vinegar works, too.
- Salt and pepper
- Vegan sour cream adds creaminess, richness and a slightly tangy flavor.
- Olive oil: save some for garnish, too!
- Agave: just a touch of sweetness balances out all of the flavors. Feel free to sub with another liquid sweetener like honey or maple.
Instructions
before after
The only ingredient that requires any kind of prep work is the onion.
I'm not sure about you, but I'm not a huge fan of raw onion. Luckily, you can tone down the bitter, intense bite by rinsing raw onion in very hot water for about 30 seconds.
If you don't mind raw onion, feel free to skip this step, but it helps keep the onion from overpowering the soup.
Next, simply add all ingredients to a high speed blender and blend away! Depending on your blender, you may want to run it through a second cycle to make sure there aren't any vegetable chunks left.
If you have time, we suggest refrigerating the gazpacho for at least an hour or two before serving. It's extra refreshing served cold!
You can also make this gazpacho up to two days ahead of time. Store in an airtight container in the refrigerator and blend again before serving.
For garnish, top with a drizzle of olive oil, fresh herbs, salt and pepper. Or, top with a drizzle of vegan yogurt, coconut milk or sour cream.
Substitutions/Adaptations
- Not a fan of spice? Leave out the jalapeño.
- You can substitute vegan sour cream with plain vegan yogurt. Plus, if you're not vegan, regular sour cream or yogurt works, too.
- When it comes to herbs, you can use any of the following: dill, parsley, cilantro, basil, mint, or tarragon. You could also add in a handful of leafy greens, like spinach or arugula.
- Allium sensitivity? Leave out the onion and garlic.
- Types of vinegar that work in this gazpacho: white wine vinegar , champagne vinegar, red wine vinegar and apple cider vinegar.
More summer soup recipes you'll love:
- Creamy Roasted Tomato Soup
- Maple White Bean Summer Vegetable Soup
- Vegan Coconut Corn Chowder
- Strawberry Watermelon Basil Gazpacho
- Spicy Sweet Corn and Tomato Gazpacho via Vegetarian 'Ventures
If you make this vegan cucumber avocado gazpacho, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Cucumber Avocado Gazpacho
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
This quick & easy creamy cucumber avocado gazpacho is vegan, gluten free and no cook! It comes together in your blender in less than 10 minutes. Perfect for a light summer appetizer or side dish.
Ingredients
- ½ cup diced yellow onion, rinsed in hot water for 30 seconds
- 2 cups diced cucumber (peeled or unpeeled)
- Half of a ripe avocado
- ½ cup celery, diced
- 2 tablespoon diced jalapeño, seeds removed
- 1 ½ teaspoon salt
- 1 tablespoon cilantro
- 2 tablespoon dill
- 2 tablespoon parsley
- 1 ½ tablespoon white wine or champagne vinegar
- 1 large clove garlic
- ¼ cup vegan sour cream
- ¼ cup olive oil
- 1 teaspoon agave, maple or honey
Instructions
- Peel and dice onion, then run under hot water for 30 seconds. This takes away a bit of the bite of raw onion. Feel free to skip this step if you don't mind raw onion.
- Add all ingredients to a high speed blender and blend until smooth and creamy. Taste and adjust seasoning as desired.
- Serve topped with more fresh herbs, olive oil, salt and pepper (or a swirl of vegan yogurt).
Notes
You sub vegan sour cream with plain vegan yogurt if desired.
- Category: Soups
- Method: Blender
- Cuisine: American
Keywords: cucumber avocado gazpacho
JC
I'm not a vegan, and I don't think I'll ever be. With that said, preparing your recipes is basically cheating to my carnivore me. I was caught by the photography, and in love with the flavor.
★★★★★
Brent Harrison
That's so great to hear! Don't be afraid to come to the dark side 😈
Anne O
Delicious! Followed the recipe and love the flavors! Will make it again.
★★★★★
Molly
This recipe was outstanding! Can't believe it took me so long to make it. So simple, delicious, and filling!
★★★★★
KK
Great recipe. I didn't follow it exactly, but that's not a reflection of the recipe, but on the way I cook:).
For subs that work, I used rice wine vinegar (for the vinegar - used a touch extra) and siracha (for the jalapenos). I also used more avocado and celery and less cucumber and olive oil, b/c that's what I had. And I have a cruddy blender, so I added a little filtered water to get it started. With the extra avocado, you'd never have known b/c it was thick and creamy!
I served with no topping for me - it was awesome. For the kids and spouse, they either crunched tortilla chips up or used the soup as dip for chips (depending on their age). Total win and thanks for a google search find that uses "real" foods and not tons of fake food subs to be plant-based (and that uses no tree nuts b/c I have allergies to those and dairy - thus, why I love vegan recipes).
★★★★★
Stephanie
Delicious and quick. Recommend not skipping the bit about running the onions through cold water. Added a bit of salt cuz I’m salty like that.
★★★★★
Lexi
Haha, love it! Definitely agree on the onions - it makes a big difference. Glad you enjoyed!
Travis
Very good!! Crisp and refreshing on a warm spring day. Went great with some grilled bread.
★★★★★
Jeanne Rademacher
So good and so easy
★★★★★
Annie
I love this soup! I have made it multiple times. So light and refreshing. I swap parsley for basil, but otherwise keep everything the same. I like to serve this with dry salami and Manchego cheese. Yummy!
★★★★★
Caryn
FANTASTIC! Yes! All caps!
★★★★★
Lexi
Thrilled to hear that! Thanks so much, Caryn!
Patrick
We enjoyed the gazpacho yesterday with a lot of garlic 🙂 I love this recipee. BR from Germany
★★★★★
Lexi
Hi Patrick, so glad you enjoyed!! Thanks for your comment 🙂
Annie
LOVE! Just made this. Perfect for a hot summer day. Light, balanced, herbaceous, and many levels of flavor. Paired this w/ some toasted baguette and cheese. YUM!
★★★★★
Lexi
So glad you loved it!! Thanks so much for your comment!
Kyle
I don’t have a blender, but do you think a good processor will produce the right consistency?
Lexi
Hi! I don't think it would get quite as smooth, but it should work well enough. An immersion blender would work, too!
Tori
This soup sounds incredible and your photos make it look stunning!
Lexi
Thanks so much, Tori! Hope you give it a try!