Name: Creamy Cucumber Gazpacho Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 1 cup (150 g) raw cashews soaked overnight; 2 (650 g) medium cucumbers; 1/4 cup (60 ml) full-fat coconut milk; 2 tbsp (30 g) vegan pesto; 2 tbsp (30 ml) lemon juice; 1 tbsp (17 g) white miso; 1 tbsp (15 ml) maple syrup; 2 cloves of garlic; 1/4 tsp salt; 1/8 tsp ground black pepper; 4-5 mint leaves; Cucumber slices; Toasted pine nuts; Basil leaves

Jump to Recipe· 4.2 from 76 reviews

If you are craving something refreshing, vibrant, and utterly satisfying, this Creamy Cucumber Gazpacho Recipe is an absolute game-changer. It’s a cool, silky cold soup that brings together the crispness of fresh cucumbers with the rich, velvety texture of soaked cashews and creamy coconut milk, all boosted by bright lemon juice and aromatic herbs. Whether you’re looking for a light lunch, an elegant appetizer, or a cooling summer dish, this recipe promises a burst of fresh flavors with every spoonful. Plus, it’s simple to make and perfect for anyone who loves plant-based dishes with a creamy twist.

Ingredients You’ll Need

The image shows fresh ingredients laid out on a white marbled surface. Two halves of a cucumber with bright green skin and light green seeds lie side by side at the bottom left. Above the cucumbers, there is a small bunch of fresh green mint leaves. Next to the mint, a lemon cut in half reveals its juicy yellow interior. At the top center, there is a clear glass cup filled with white liquid. To the right of this cup, a small wooden spoon holds some white salt. Below the spoon, a small white bowl contains a thick dark brown paste. Next to it, a shallow white bowl holds a shiny green herb sauce. Below that, another white bowl holds cashew nuts that are light tan. To the bottom right, two peeled garlic cloves rest on the surface. Near the herb sauce, another small white bowl holds golden honey. Photo taken with an iphone --ar 4:5 --v 7

The magic behind the Creamy Cucumber Gazpacho Recipe lies in its simplicity and how thoughtfully each ingredient complements the others. Each component offers something essential — whether it’s texture, brightness, or a depth of flavor — that together create this harmonious and refreshing dish.

Raw cashews (1 cup soaked overnight): These provide the luscious creaminess that makes this gazpacho incredibly smooth without any dairy.
Medium cucumbers (2): The star vegetable, delivering crisp freshness and a clean, green flavor.
Full-fat coconut milk (1/4 cup): Adds richness and a subtle tropical note, balancing the tanginess.
Vegan pesto (2 tbsp): Brings herbaceous depth and a touch of garlic and pine nuts for complexity.
Lemon juice (2 tbsp): Injects brightness and acidity, waking up all the flavors beautifully.
White miso (1 tbsp): Contributes an umami punch and a mild salty background that enhances the overall taste.
Maple syrup (1 tbsp): Balances acidity and introduces a gentle sweetness without overpowering.
Garlic cloves (2): Adds a subtle savory bite and depth to the gazpacho.
Salt (1/4 tsp): Essential to balance and bring all the flavors together.
Ground black pepper (1/8 tsp): Just enough to add a hint of warming spice.
Fresh mint leaves (4-5): Infuses a refreshing, cooling note that complements the cucumber perfectly.
Toppings — cucumber slices, toasted pine nuts, basil leaves: These elevate the presentation and add delightful texture contrasts.

How to Make Creamy Cucumber Gazpacho Recipe

Step 1: Soak the Cashews

Start by soaking the raw cashews so they become soft and blend into a creamy base effortlessly. For the best texture, soak them overnight in cold water, but if you’re pressed for time, pouring boiling water over them and letting them sit for 2-3 hours works wonders too. After soaking, drain and rinse to get rid of any excess starch.

Step 2: Prepare the Cucumbers

Wash your cucumbers thoroughly and pat them dry. Slice them lengthwise and scoop out the seeds — this helps keep the soup smooth and prevents any watery bitterness. Then chop them into thick slices, making them easy to blitz in the blender.

Step 3: Combine Ingredients in a Blender

Now, add your drained cashews and cucumber slices to a high-speed blender. Follow with the coconut milk, vegan pesto, lemon juice, white miso, maple syrup, garlic, salt, black pepper, and fresh mint leaves. This combination will build layers of flavor and texture that marry beautifully.

Step 4: Blend Until Smooth

Blend on high for 1 to 2 minutes until you achieve an ultra-smooth, creamy consistency. At this point, taste and adjust seasonings if needed — maybe a little more salt or lemon juice depending on your preference. The key to a perfect Creamy Cucumber Gazpacho Recipe is that silky finish and balanced flavor.

Step 5: Chill the Gazpacho

Transfer your blended gazpacho to a bowl or container and refrigerate for at least 4 hours; 6 hours is ideal for the flavors to meld and deepen. This chilling step is where the magic happens, transforming simple ingredients into a revitalizing summer delight.

How to Serve Creamy Cucumber Gazpacho Recipe

Inside a clear blender jar, layers of fresh cucumber slices in a bright green color sit alongside whole raw cashew nuts with a creamy beige tone. On top, there is a small dollop of dark green pesto sauce with a slightly chunky texture, next to a thicker brown paste and a few small pieces of white garlic cloves. Around the jar, a sliced bright yellow lemon, a small white bowl of liquid, and a wooden spoon with white salt rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When serving, I love to add thin cucumber slices for an extra crunch, toasted pine nuts for a nutty aroma, and fresh basil leaves that bring vibrant color and herbal notes. These garnishes not only beautify your dish but also add texture contrasts that make each bite memorable.

Side Dishes

This gazpacho pairs wonderfully with crusty artisan bread or light green salads, making it a perfect light meal or starter. It’s also an excellent companion for grilled veggies or summery sandwiches that won’t overshadow its delicate flavors.

Creative Ways to Present

For a fun twist, serve this Creamy Cucumber Gazpacho Recipe in clear glass jars or small cups as an elegant appetizer at parties. You can also pour it into edible cucumber cups or hollowed-out heirloom tomatoes for a picturesque presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

You can keep your gazpacho in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, so leftovers are just as delightful, if not more so!

Freezing

While this gazpacho is best enjoyed fresh and chilled, you can freeze leftovers in a sealed container for up to a month. Before serving, thaw it slowly in the refrigerator and stir well to regain its smooth texture.

Reheating

Since gazpacho is traditionally served cold, reheating isn’t recommended. Instead, just let it thaw completely and give it a quick stir, then serve well-chilled with your favorite garnishes for maximum refreshment.

FAQs

Can I use raw almonds instead of cashews in this Creamy Cucumber Gazpacho Recipe?

While almonds can be a substitute, they have a stronger flavor and slight graininess compared to cashews. For the best creamy texture and neutral taste, cashews remain the ideal choice.

Is this gazpacho recipe vegan-friendly?

Absolutely! This Creamy Cucumber Gazpacho Recipe uses plant-based ingredients like cashews, coconut milk, and vegan pesto, making it perfect for vegan diets without sacrificing any richness or flavor.

Can I prepare this soup without a high-speed blender?

You can use a regular blender, but you may need to blend for longer to achieve smoothness. A high-speed blender is recommended for the creamiest, silkiest texture.

How spicy is this gazpacho?

This recipe is mild with no added heat. It focuses on fresh, bright flavors. If you like a bit of spice, feel free to add a pinch of cayenne or a dash of hot sauce to taste.

Can I omit the miso if I don’t have it?

You can skip the white miso, but it does add a subtle umami and depth that’s hard to replicate. In a pinch, a little soy sauce or tamari can give a similar effect.

Final Thoughts

If you’re on the lookout for a dish that’s both wonderfully refreshing and satisfyingly creamy, you can’t go wrong with this Creamy Cucumber Gazpacho Recipe. It’s a celebration of fresh, simple ingredients that come together to create something comforting and cooling for warm days. I truly hope you give it a try and experience how easy and delightful healthy eating can be with a recipe this flavorful and versatile.