Cucumber Avocado Gazpacho

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

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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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