Cucumber Gazpacho is the only raw vegan soup you will need this summer. This cold soup is made in the blender and is a crowd favorite! Make it in just 10 minutes!
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Heard of cold soup
I had never heard of it! When I first saw a cold soup recipe in a magazine, it sounded like an oxymoron to me. Soups are normally served hot but this was a cold soup.
Do cold soups have a name? Well, it's interesting to know that they do and are called Gazpacho. Yes, one variety of cold soups made of raw, blended vegetables is Gazpacho!
Cold soup - a trend
Chilled soups need to be very high in flavor. That is why the key ingredients need to have a strong taste to wake you up with a fresh zing.
It sounds about right given, that once chilled, a soup's flavor gets muted. Ironically, I always have my soup cold. I just cannot drink soup hot.
My friends joke that I order soup at a restaurant and end up eating it by dessert time. That is true though and that is also why I hardly order soups at a restaurant.
That's why I make soup at home where no one is judging me and I can enjoy it at my own pace. That is why when I came across this concept of chilled soups, I was thrilled.
I truly endorse this kind of soup with all my heart and feel that this is a wonderful and interesting way of serving it.
Plus, there's nothing like chilled soup on a hot sunny day! Right?
What is Gazpacho
Gazpacho is a blended soup made with fresh, raw vegetables. This drink originated in Spain.
Traditionally, it's made with tomatoes, however, the cucumber variation is just as refreshing and delicious! I just love how versatile cucumbers are!
I often make Cucumber Buttermilk, Jalapeno Cucumber Mint Lemonade, and Spicy Japanese Cucumber Salad with cucumbers. We also use it in raita and sandwiches.
Cucumber soup gazpacho is probably the most nutritious because it is made of fresh vegetables and herbs. No wonder it's also called a Liquid Salad!
This soup is bliss on a warm sunny day. It will keep you satiated for long after you've slurped up the last spoonful!
This bright and appetizing soup can also be served on St. Patrick's Day as a green drink!
Add this to your must-try list of cold soup recipes for summer or make it the next time you have too many cucumbers at hand and don't know what to do with them!
Why make it
- Made with fresh and raw ingredients
- Calls for basic ingredients easily available in every kitchen
- It's a no-cook recipe
- Can be made in a blender
- Very easy and quick to make
- This cold soup is vegan, healthy, and low calorie
- Great way to sneak in veggies for fussy eaters
- It can be made ahead of time since it has to be served cold
- It's a great party appetizer drink that's fit for all age groups
Ingredients needed 🧾
This soup is made in a blender, so that's what you will need.
Herbs - Fresh herbs work the best. You will need mint leaves, dill leaves, and parsley. They will give this soup the required freshness.
Cucumber - You can use any variety of cucumbers for this recipe. Wash them nicely and chop them. You may peel the skin partially or choose not to.
The skin is very nutritious and it also gives this soup a beautiful green color.
Vegan yogurt - Use any unsweetened dairy-free yogurt like soy yogurt or coconut yogurt.
Spices - cumin powder, black salt, Dijon mustard, jalapenos, and lemon juice are the other basic ingredients you will need.
How to make it 🔪
- In a blender jar, add peeled and chopped cucumber
- Then add roughly chopped jalapeno.
- Followed by yogurt.
- Now add black salt and cumin powder.
- Next add the mint leaves, dill leaves, and parsley.
- Then add dijon mustard and lemon juice along with water.
- Blitz till you get a nice and creamy consistency.
- Strain this mixture.
Serving suggestions 🍽
Pour this raw soup/drink into serving glasses and refrigerate it till it's time to serve. Serve this Cucumber Soup Gazpacho, chilled not frozen.
Serve this drink at your next party and enjoy the attention it gets! No one needs to know how hard you worked for it! To make it for adults, spike it with alcohol.
This cold cucumber gazpacho can be served as an appetizer drink. You can also have it at the end of the meal instead of chaas. It can also be had as a between-meals snack.
What foods pair well with gazpacho
- Corn-on-the-cob
- Mexican rice
- Stuffed Potato French Loaf
- Sun-Dried Tomato Pesto With Vegan Gnocchi
- Tomato Cheddar Scones
Some alternate creative ways to use this (leftover) cold green vegan soup:
- A dip
- Salad dressing
- Pasta sauce
- Add in stews
- Popsicles
Top recipe tips 💭
Use fresh herbs for a refreshing flavor. Don't add ice cubes while blending it if you want a thick and creamy consistency.
Sieve this cold raw vegan soup if you like it smooth or leave it as if you want to bite into the chunks while drinking it.
Jalapeno gives the drink a nice zing. Add as per your tolerance level. Cumin is a warm and heavy spice and is delicious in this blender soup. Don't skip it.
Use sea salt if rock salt s not available. Keep the cucumber skin if you like the texture. The consistency of this soup can be thick or thin. It's based on preference.
Recipe FAQs 📖
Any variety like the large ones that are used in salads, English cucumbers, or even mini cucumbers, can be used to make this cucumber gazpacho.
If there are too many seeds inside, scoop them out and discard them. If the skin is not too hard, you can leave the skin on. You can also peel partially.
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. You can freeze it for up to a month.
When ready to eat, just pull it from the freezer and run it through the blender so it doesn’t have any ice crystals.
Add feta chees, chopped bell peppers, sunflower seeds, hemp seeds, nuts like walnuts, almonds, pecans, pistachios, etc.
You can also add some grilled jalapenos corn, or tomatillos as garnish. Croutons or crispy tortilla strips are also great options.
Yes, you can add avocado (in fact, if you don't have vegan yogurt, use an avocado), carrots, honeydew, apples, grapes, tomatillos, or spinach in this vegan soup.
More soup recipes
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Recipe 📖
Cold Cucumber Soup | Cucumber Gazpacho
Equipment
Ingredients
- 1 cucumber
- 1 jalapeno
- 150 gms yogurt
- 1 tablespoon Dijon Mustard
- 10 mint leaves
- 2 tablespoon dill leaves
- 2 tablespoon parsley
- 1 tablespoon lemon juice
- 2 teaspoon cumin powder
- 1 teaspoon rock salt
- ½ cup chilled water
Instructions
- In a blender jar, add peeled and chopped cucumber
- Then add roughly chopped jalapeno.
- Followed by yogurt.
- Now add black salt and cumin powder.
- Next add the mint leaves, dill leaves, and parsley.
- Then add dijon mustard and lemon juice along with water.
- Blitz till you get a nice and creamy consistency.
- Strain this mixture.
- Pour this raw soup/drink into serving glasses and refrigerate it till it's time to serve. Serve this Cucumber Soup Gazpacho, chilled not frozen.
Notes
Nutrition
I love it! Really refreshing! Perfect for summer!
Yes totally! Do try it.
I just love cold soups like this as the weather gets warmer. 🙂
same here..after I made this..I love them too
These soup shots look so refreshing, I love the idea of making them into a shot.
Yes it was meant for parties! Whenever we can do that now 🙁
With everybody being at home, we are trying to include our kids in the cooking process. With that we are having them search and decide on recipes. We came across your recipe.We made this for lunch today the kids were so excited! It was VERY fun to make and so full of flavor!
You made my day! It's a fun easy recipe to make with kids! Thank you for trying and so glad all of you enjoyed it!
As soon as I saw the title I immediately thought of the Spanish Gazpacho. This is wonderful and great way to utilise cucumbers, very different but highly impressive with great photography too.
Thank you so much. It's a very flavorful drink.
WOW these soup shots look so refreshing and delicious - perfect for summer parties!
What a fun and delicious way to get some healthy foods in your system! I will definitely be making this for my kids; looks delish!
Cold soup sounds soooo good right now! I love the idea of making it a shot
Perfect timing for this recipe as my husband just came home with a big bag of cukes from the garden! I love how eay it sounds - pinning now!