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angled view of two white bowls of green cucumber gazpacho with bowl of almonds behind

Vegan cucumber Gazpacho

Robyn
Celebrate summer with this easy vegan cucumber gazpacho. Made with cucumbers, garlic, spring onions and almonds, it’s a light, and refreshing cold soup.
4.45 from 9 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine spanish
Servings 2 people
Calories 83 kcal

Ingredients
  

  • 2 spring onions roughly chopped
  • 1 cloves garlic
  • 125 ml | ½ c cold water
  • 2 tablespoon apple cider vinegar
  • 2 large Lebanese cucumbers roughly chopped
  • 1 tablespoon almonds
  • salt
  • black pepper
  • 2 radishes, a few slices cucumber and a couple of almonds to serve, optional

Instructions
 

  • Place all the ingredients in a blender and blend until smooth.
  • Check for seasoning.
  • Pour into a bowl and cover. Place in fridge for a couple of hours to chill.
  • When ready to serve, give the soup a quick stir then pour into bowls and enjoy on its own or top with sliced radishes, cucumber and chopped almonds.

Notes

Cucumbers: Instead of Lebanese cucumbers, use 1-1.5 English cucumbers, depending on their size.
Nuts: Use cashew nuts instead of almonds
You can also use a stick blender if you haven't got a blender. It may not be as smooth.

Nutrition

Calories: 83kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 9mgPotassium: 509mgFiber: 2gSugar: 6gVitamin A: 435IUVitamin C: 11mgCalcium: 70mgIron: 1mg
Keyword cold soup, cucumber soup, no cook recipe, summer soup

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