This Cucumber avocado gazpacho recipe is rich in flavor and comes together in under 30 minutes! It is creamy from the avocados, refreshing from the mint, and spicy from the jalapenos! Perfect for a light summer dinner.
Try this vegan cucumber gazpacho for a quick summer dinner! Packed with flavor from the roasted shallots and garlic, freshness from the mint and parsley, this gazpacho is light, tangy, and satisfying, which makes it the perfect recipe to prepare on warm days. And of course, the garlicky croutons take it to the next level.
P.S. This recipe was part of my cold vegan side dishes round-up.
Ingredients For Vegan Cucumber Gazpacho
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Cucumbers.
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Ripe avocado.
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Shallots and garlic. They bring a deep flavor when roasted.
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Fresh herbs - mint and parsley.
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Yogurt of choice. Either plant yogurt (such as coconut or soy), or plain greek yogurt.
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Plant milk to blend. We like almond or so milk here. Oat and rice milk have a sweet undertone and we don't think that's a good fit.
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Lime or lemon.
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Apple cider vinegar.
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Jalapeño pepper. Optional, but it does bring some heat, which we love.
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Hemp seeds. Optional. They give a boost of nutrients and a bit more creaminess.
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Salt and black pepper.
How to Make This Recipe
Start by roasting shallots and garlic in olive oil for 20 minutes. Then add all of the ingredients to a blender and blend until smooth. If needed, taste and adjust the flavor- more mint for freshness, more lime/lemon juice for tanginess, or more almond milk for a thinner gazpacho.
We recommend you chill it in a refrigerator for at least 1 hour before serving, because the flavor gets more intense I think it's better served cold.
If you want to save some time, you can skip the roasting of the vegetables, but again, we think the flavor is deeper and better with this additional step. And if you do skip this, definitely add fewer garlic cloves than required, as raw garlic has a stronger flavor.
Can you freeze Gazpacho?
You bet! Gazpacho is ideal for freezing, as it lasts for up to 6 months (and sometimes longer!). Freeze it in a jar or a container of choice. To defrost, simply take it out of the freeze and into the fridge the night before.
More Refreshing Summer Recipes
📖 Recipe
Cucumber Avocado Gazpacho
This Cucumber avocado gazpacho recipe is rich in flavor and comes together in under 30 minutes! It is creamy from the avocados, refreshing from the mint, and spicy from the jalapenos! Perfect for a light summer dinner.
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Servings: people
Equipment
- Blender
Ingredients
For the gazpacho
- 1 avocado ripe
- 2 medium cucumbers chopped
- 2 shallots chopped
- 5-6 garlic cloves peeled
- 1 medium jalapeño pepper (optional)
- 2 cups plant milk of choice (we like almond and soy)
- Juice of 1 lime or lemon
- 2 tablespoon apple cider vinegar
- Big handful of mint
- Big handful of parsley
- 2 tablespoon hemp seeds (optional)
- 3 tablespoon coconut yogurt (or sub with greek yogurt)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 tablespoon olive oil
For the croutons (optional)
- 3 slices of bread, preferably day-old bread (use gluten-free if needed)
- 3 cloves of garlic, peeled and halved
For serving (optional)
- Hemp seeds
- Yogurt of choice
- Sliced Radishes
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
Croutons
- Preheat oven to 180C (356F). Lay baking paper on a baking sheet. Add shallot and garlic cloves and toss in olive oil and salt. Next place slices of bread. Roast for 10-20 minutes. It really depends on how old your bread is, so don't forget to give it a look now and then. Fresh bread takes longer to bake.
- When the bread is nice and golden and the shallot and garlic caramelized, take them out of the oven. Carefully, while the bread is still warm, rub a whole, peeled garlic clove on each slice until it melts.
- Cut the garlic bread into cubes. Set aside.
Gazpacho
- In a blender or a food processor, add all of the ingredients for the gazpacho and blend until smooth. Then taste and adjust the flavor if needed- more almond milk for thinness, jalapeño for spice, vinegar and lime juice for a more tangy flavor, mint for freshness.
- Transfer into a jar a covered container and refrigerate for at least 60 minutes before serving.
- When chilled, serve the gazpacho with garlicky croutons and toppings of choice. We love to serve it with hemp seeds, radishes, yogurt, and more mint!
Video
Notes
*Calories for 1 serving of gazpacho, without croutons. Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 230kcal
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
Martin says
Soo good! Keep going❤️
Petranka says
Thank you!
Boris Sokachev says
This is an absolute go-to for the summer heat. The moment i took the first spoon it felt like the temperature dropped by 20 degrees.
It's was so simple that i got it right the first time (and im the type that needs to read an ikea manual twice)
Personaly, i dropped the mint. I prefer mint on sweets only.
10/10 its pretty dang cool!
Petranka says
Happy to hear you adjusted this recipe to your liking. Thank you for sharing!