I think you will really enjoy this quick and easy vegan cucumber gazpacho recipe. It is perfect for those hot summer days when you want to cool down with something light yet filling. And there are zero minutes of cook-time needed (just prep time)!

vegan cucumber gazpacho in a glass — Vegan Cucumber Gazpacho

For this recipe, I used cucumber, bell pepper, onion, garlic, lime juice and herbs for flavor, then added avocado to get a creamy texture. My recipe uses no dairy products, animal proteins, or bread for thickener, so it’s 100% vegan and gluten-free too!

A little gazpacho history

Gazpacho is a popular soup with garlic, olive oil or broth, and fresh fruits or vegetables. It is often thickened with stale bread and can be served year-round, hot or cold.

This popular dish hails from the Andalusian region of Spain, which is in the southern part of the country. History shows the dish was also influenced by the Greek, Roman, Arabic, and Moorish cultures. And reportedly, Christopher Columbus ate this soup on his voyages!

Gazpacho has definitely evolved over the years and has many different versions today. There are the popular tomato-based variety or summertime melon gazpacho, and many families have their own recipes passed down from generation to generation.

Gazpacho is typically a vegan dish, and cucumber gazpacho is a very popular dish in Southern Spain. The creaminess of traditional cucumber gazpacho usually comes from yogurt and can be served either chilled or warm.

I supposed I could have tried using a vegan yogurt, but honestly, I prefer it without. And once you’ve tried my vegan cucumber gazpacho soup, I think you will stick with my version too.

ingredients to make vegan cucumber gazpacho include green bell pepper, cucumber, cilantro, lime, parsley, garlic, onion and salt and pepper

How to Prepare Easy Vegan Cucumber Gazpacho

It’s super easy to prepare vegan cucumber gazpacho, and you can take also change up the ingredients or recommended amounts to match your taste. And remember – zero (0) minutes of cook-time needed which keeps your kitchen cool for those hot summer days.

For example, the fresh herbs I prefer are parsley and cilantro. But you can switch them for basil, thyme, or mint. If you prefer lemon to lime juice, then go for it. And some people like to add cumin for an added depth of flavor – feel free to experiment!

For mixing, I use my favorite NutriBullet blender to blend the ingredients. It makes just the right amount for two people if I’m serving bowls of gazpacho. If I’m making this for an appetizer or at a party, I use small 3-oz disposable paper cups, or 2-oz shot glasses so everyone can get a taste.

If you like your cucumber gazpacho stronger in taste, toss in more garlic or herbs to it. And add your salt or pepper at the end after the mixture cools, as the spices need a little time to blend.

Print Recipe

Vegan Cucumber Gazpacho

This refreshing and delicious cucumber gazpacho can be used as a main dish or an appetizer. Fresh and healthy ingredients make this a dish to repeat year-round.

Prep Time20

Total Time20

Course: Appetizer, Dinner, Lunch, Side Dish, Soup

Keyword: Cucumber gazpacho, Cucumber gazpacho without vinegar, Cucumber gazpacho without yogurt, Vegan cucumber gazpacho

Servings: 4

Ingredients

2 Cucumbers peeled and cut into small chunks
1 Green bell pepper deseeded and sliced
1 Garlic clove small clove peeled
1 tbsp Red onion diced
1 tbsp Extra virgin olive oil
2 tbsp Fresh lime juice
1/2 Medium avocado
2 tbsp Fresh cilantro chopped
2 tbsp Fresh parsley chopped
1/2 tsp Sea salt + freshly-ground pepper or season to taste
1/4 cup Cold water adjust according to desired consistency

Instructions

Add the cucumber, bell pepper, garlic, onion, olive oil, lime juice, avocado, and chopped herbs into a blender, and blend until smooth. Add cold water as needed and thin the mixture to your desired consistency.
Season with salt and pepper to taste, then chill in the refrigerator for at least 30 minutes.
Stir and serve cold, garnished with chopped cucumber and herbs, and a drizzle of olive oil if desired.
ADDITIONAL INGREDIENTS/SUBSTITUTIONS: For a little heat, add a small de-seeded jalapeno. Switch out the lime juice with lemon, white wine vinegar or white balsamic vinegar. And use a slice of bread instead of the avocado to add texture.

Notes

Serving suggestions: Divide the finished mixture into small glasses and garnish with herbs, a few pieces of diced cucumber or bell pepper, and a few drops of olive oil. You can also use small shot glasses and serve as an appetizer.

Optional toppings: Sprinkle bell pepper, microgreens, red pepper flakes, a dollop of plant-based yogurt, and/or crumbled vegan feta cheese on top prior to serving.

How to serve with vegan cucumber gazpacho

You can serve this vegan cucumber gazpacho in a bowl or sip it from a glass (which is the traditional Andalusian way). Garnish with a medley of colorful diced peppers and cucumber, and top with a splash of olive oil and herbs, if desired.

This vegan cucumber gazpacho also makes a quick and easy appetizer. Just pour some gazpacho into small shot glasses or 3-oz paper cups. Add some finely chopped herbs and add a slice of a cucumber on the edge of the glass, then serve on a tray to guests.