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Cucumber Avocado Gazpacho

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


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.


  • 1/2 cup diced yellow onion, rinsed in hot water for 30 seconds
  • 2 cups diced cucumber (peeled or unpeeled)
  • Half of a ripe avocado
  • 1/2 cup celery, diced
  • 2 tbsp diced jalapeño, seeds removed
  • 1 ½ tsp salt
  • 1 tbsp cilantro
  • 2 tbsp dill
  • 2 tbsp parsley
  • 1 1/2 tbsp white wine or champagne vinegar
  • 1 large clove garlic
  • 1/4 cup vegan sour cream
  • 1/4 cup olive oil
  • 1 tsp agave, maple or honey


  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). 


You sub vegan sour cream with plain vegan yogurt if desired.

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

Keywords: cucumber avocado gazpacho