A fresh Vegan Basil Cucumber Gazpacho is a delicious 5-minute no-cook recipe to enjoy this cucumber season. It’s very easy to throw together, but you’ll need to buy the freshest cucumbers and herbs as well as perfectly ripe avocado. To keep the recipe vegan-friendly, I use unsweetened coconut yogurt. For a non-vegan option, use plain Greek yogurt for a creamy texture and tangy flavor. This recipe makes two servings.
This three-step recipe starts by combining all ingredients in a high-speed blender. Then, blend at high speed until completely smooth and creamy, adding more water to thin to the consistency you desire. Finally, refrigerate the cucumber gazpacho until thoroughly chilled. Serve with a swirl of yogurt garnished with thin cucumber slices, fresh basil leaves, and a few drops of olive oil. Healthy and delicious. Enjoy!
To make the Vegan Basil Cucumber Gazpacho, you will need the following ingredients:
In a high-speed blender, combine the chopped cucumber, ½ diced avocado, 1 chopped spring onion, 2 tablespoons chopped basil, 1 tablespoon chopped parsley, 5 chopped mint leaves, 2 tablespoons coconut yogurt, 1 ½ tablespoons lemon juice, 1 teaspoon white balsamic vinegar, 1 tablespoon olive oil, 1 garlic clove, a pinch of salt and a dash of black pepper.
Blend until smooth and creamy.
Transfer the cucumber gazpacho to the fridge for about 4 hours to chill.
Serve chilled with a few cucumber slices, a spoonful of coconut yogurt, more fresh basil leaves, and a drizzle of olive oil. Enjoy!
This Vegan Basil Cucumber Gazpacho, whirled together in a blender, makes a refreshing dinner for two that is perfect for a hot summer day. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you've made!
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