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Home » Recipes » Soups

Cucumber Avocado Gazpacho

Published: Jul 6, 2020 · Modified: Aug 11, 2020 by Lexi

936 shares
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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.

overhead view of vegan cucumber avocado gazpacho in bowls

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

overhead view of ingredients for vegan cucumber avocado gazpacho on marble cutting board
  • 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.
close up overhead view of cucumber avocado gazpacho in bowl

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.

overhead view of vegan cucumber avocado gazpacho in bowls

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.

close up view of vegan vegetable gazpacho in bowl

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
overhead view of vegan cucumber avocado gazpacho in bowls

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


★★★★★

5 from 15 reviews

  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan
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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

Scale
  • 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 tbsp diced jalapeño, seeds removed
  • 1 ½ tsp salt
  • 1 tbsp cilantro
  • 2 tbsp dill
  • 2 tbsp parsley
  • 1 ½ tbsp white wine or champagne vinegar
  • 1 large clove garlic
  • ¼ cup vegan sour cream
  • ¼ cup olive oil
  • 1 tsp agave, maple or honey

Instructions

  1. 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.
  2. Add all ingredients to a high speed blender and blend until smooth and creamy. Taste and adjust seasoning as desired. 
  3. 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.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Soups
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 277
  • Sugar: 4.6 g
  • Sodium: 908.3 mg
  • Fat: 25.9 g
  • Saturated Fat: 5.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.9 g
  • Fiber: 5.1 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg

Keywords: cucumber avocado gazpacho

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

overhead view of vegan cucumber avocado gazpacho in bowls

More Soup Recipes

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  • Red Cabbage Soup
  • Vegetable Dumpling Soup
  • Pumpkin Sweet Potato Soup

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Gone tropical

    October 26, 2022 at 2:42 pm

    Tastes delicious! What is the serving size, about half a cup? I will have to double it for 6 people

    ★★★★★

    Reply
  2. Nicole

    January 25, 2022 at 7:55 pm

    I had everything for this just waiting to be used up in my fridge and I’m so glad I found this recipe! I subbed yogurt for the sour cream but otherwise followed the recipe (with eyeballed proportions). Tangy, smooth, and totally refreshing even during this winter!

    ★★★★★

    Reply
  3. Patt

    January 15, 2022 at 8:30 pm

    Just curious how many does this serve plan on making this soon

    ★★★★★

    Reply
    • Lexi

      January 16, 2022 at 12:36 pm

      Hi! It serves 4-6 people.

      Reply
  4. JC

    September 09, 2021 at 8:24 pm

    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.

    ★★★★★

    Reply
    • Brent Harrison

      September 10, 2021 at 11:33 am

      That's so great to hear! Don't be afraid to come to the dark side 😈

      Reply
  5. Anne O

    August 19, 2021 at 12:44 pm

    Delicious! Followed the recipe and love the flavors! Will make it again.

    ★★★★★

    Reply
    • annika

      November 06, 2021 at 8:10 pm

      I had an avocado, two jalapeños, 3 small cucumbers, and some cilantro that were close to being past their prime in my fridge and I’m so glad I found this recipe to put them to good use before they went bad! I used celery salt (1/2 tbsp), onion powder (1/2 tbsp), dried dill (1 tbsp), and dried parsley (1 tbsp), so that I didn’t have to make a trip to the grocery store and it still turned out great! Can’t wait to try it again exactly as written!

      ★★★★★

      Reply
      • Lexi

        November 10, 2021 at 1:55 pm

        I'm so glad you enjoyed!

        Reply
  6. Molly

    August 17, 2021 at 8:02 pm

    This recipe was outstanding! Can't believe it took me so long to make it. So simple, delicious, and filling!

    ★★★★★

    Reply
  7. KK

    July 04, 2021 at 7:52 pm

    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).

    ★★★★★

    Reply
  8. Stephanie

    June 18, 2021 at 4:54 pm

    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.

    ★★★★★

    Reply
    • Lexi

      June 19, 2021 at 10:56 am

      Haha, love it! Definitely agree on the onions - it makes a big difference. Glad you enjoyed!

      Reply
  9. Travis

    May 02, 2021 at 7:29 pm

    Very good!! Crisp and refreshing on a warm spring day. Went great with some grilled bread.

    ★★★★★

    Reply
  10. Jeanne Rademacher

    April 30, 2021 at 5:40 pm

    So good and so easy

    ★★★★★

    Reply
  11. Annie

    April 04, 2021 at 10:06 am

    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!

    ★★★★★

    Reply
  12. Caryn

    September 04, 2020 at 3:49 pm

    FANTASTIC! Yes! All caps!

    ★★★★★

    Reply
    • Lexi

      September 04, 2020 at 4:51 pm

      Thrilled to hear that! Thanks so much, Caryn!

      Reply
  13. Patrick

    July 26, 2020 at 3:16 am

    We enjoyed the gazpacho yesterday with a lot of garlic 🙂 I love this recipee. BR from Germany

    ★★★★★

    Reply
    • Lexi

      July 31, 2020 at 11:20 am

      Hi Patrick, so glad you enjoyed!! Thanks for your comment 🙂

      Reply
  14. Annie

    July 18, 2020 at 2:32 pm

    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!

    ★★★★★

    Reply
    • Lexi

      July 21, 2020 at 9:39 am

      So glad you loved it!! Thanks so much for your comment!

      Reply
  15. Kyle

    July 07, 2020 at 10:10 pm

    I don’t have a blender, but do you think a good processor will produce the right consistency?

    Reply
    • Lexi

      July 08, 2020 at 10:14 am

      Hi! I don't think it would get quite as smooth, but it should work well enough. An immersion blender would work, too!

      Reply
  16. Tori

    July 07, 2020 at 10:14 am

    This soup sounds incredible and your photos make it look stunning!

    Reply
    • Lexi

      July 07, 2020 at 10:21 am

      Thanks so much, Tori! Hope you give it a try!

      Reply

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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