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Cucumber gazpacho

Cucumber Gazpacho

Keri Bevan
This cucumber gazpacho is cool, refreshing, and bursting with fresh flavors. It's my all time favorite summer soup. And, the good news is that you can make it in under 15 minutes. Make a big batch and store it in the fridge for a cool, healthy lunch on a warm summer's day.
4.90 from 29 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, lunch, Soup
Cuisine American, Spanish
Servings 2 servings
Calories 374 kcal

Ingredients
 
 

  • 1 English cucumber peeled and chopped
  • ½ yellow bell pepper chopped
  • ¼ red onion chopped
  • 3 cloves garlic minced
  • ½ cup vegetable broth
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • ½ green chili pepper seeded and chopped (optional)
  • 1 avocado peeled and chopped
  • ½ cup vegan yogurt
  • Salt and pepper to taste
  • Optional toppings: chopped fresh herbs diced cucumber, croutons, drizzle of olive oil

Instructions
 

  • In a blender or food processor, puree the cucumber, yellow bell pepper, red onion, garlic, and green chili pepper (if using) until smooth.
  • Add the vegetable broth, red wine vinegar, olive oil, avocado, and vegan yogurt to the blender and blend until everything is well combined.
  • Season with salt and pepper to taste.
  • Chill the gazpacho in the refrigerator for at least 30 minutes or until ready to serve.
  • When ready to serve, pour the gazpacho into bowls and top with any desired toppings, such as chopped fresh herbs, diced cucumber, croutons, or a drizzle of olive oil.

Notes

Storage Instructions:
  • Transfer the gazpacho to an airtight container with a lid. Make sure the container is large enough to hold all the soup.
  • Label the container with the date so you can keep track of how long the gazpacho has been in the refrigerator.
  • Place the container in the refrigerator and store it for up to 3-4 days. Gazpacho is best consumed within the first 1-2 days, as the flavor and texture may deteriorate over time.
  • Before serving, give the cucumber gazpacho a good stir to re-incorporate any ingredients that may have separated or settled at the bottom.
Note: Do not freeze cucumber gazpacho as it contains ingredients that don't freeze well, such as yogurt and avocado, which can alter the texture and flavor of the soup.

Nutrition

Calories: 374kcalCarbohydrates: 26gProtein: 5gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 293mgPotassium: 815mgFiber: 9gSugar: 8gVitamin A: 490IUVitamin C: 80mgCalcium: 127mgIron: 1mg
Keyword cucumber gazpacho
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