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Home » Soups » Cucumber Avocado Gazpacho

Cucumber Avocado Gazpacho

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

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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 4 reviews

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • 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.

  • Category: Soups
  • Method: Blender
  • Cuisine: American

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
Previous Post: « Triple Berry Granola Crisp
Next Post: Vegan Collard Green Wraps »

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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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Lexi and Beth toasting with wine.

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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