https://cook.me

Home
5-Minute Meal Recipes
Vegan Basil Cucumber Gazpacho

Vegan Basil Cucumber Gazpacho

Name: Vegan Basil Cucumber Gazpacho
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: American, Spanish
Ingredients: English cucumber 1; Avocado ½; Spring onions 1; Basil 2 tbsp; Parsley 1 tbsp; Fresh mint 5 leaves; Garlic 1 clove; Coconut yogurt 2 tbsp; Lemon juice 1 ½ tbsp; White balsamic vinegar 1 tsp; Olive oil 1 tbsp; Salt 1 pinch; Black pepper 1 dash; Water

with avocado

Share
Like 5
5m
Serves 2
Easy
(1)

Ingredients

	1 English cucumber chopped, reserve a few slices for serving
	½ Avocado diced
	1 Spring onions chopped
	2 tbsp Basil leaves, chopped, plus more for serving
	1 tbsp Parsley chopped
	5 leaves Fresh mint chopped
	1 clove Garlic
	2 tbsp Coconut yogurt plain, plus more for serving
	1 ½ tbsp Lemon juice
	1 tsp White balsamic vinegar
	1 tbsp Olive oil
	1 pinch Salt
	1 dash Black pepper
	Water as needed

Nutritional information

190

Calories

15g

Fat

15g

Carbohydrates

Protein

0mg

Cholesterol

97mg

Soduim

Cuisine:

Ingredients

1 English cucumber
chopped, reserve a few slices for serving
½ Avocado
diced
1 Spring onions
chopped
2 tbsp Basil
leaves, chopped, plus more for serving
1 tbsp Parsley
chopped
5 leaves Fresh mint
chopped
1 clove Garlic
2 tbsp Coconut yogurt
plain, plus more for serving
1 ½ tbsp Lemon juice
1 tsp White balsamic vinegar
1 tbsp Olive oil
1 pinch Salt
1 dash Black pepper
Water
as needed

Vegan Basil Cucumber Gazpacho

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:

Steps to make Vegan Basil Cucumber Gazpacho

1	Combine ingredients	2
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.
2	Blend	3
Blend until smooth and creamy.
3	Chill
Transfer the cucumber gazpacho to the fridge for about 4 hours to chill.
4	Serve
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!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!