I Heart Umami

How to make cucumber gazpacho

ChihYu Smith

Chilled and creamy Cucumber Gazpacho with a miso twist! A refreshing, hydrating treat that's healthy, easy, and vegan-friendly.

Let’s get started!

Prepare the English cucumber

01

Dice the ends of the cucumber plus a few thin slices for garnish. Set aside.

Chop

02

Slice the remaining cucumber lengthwise. No need to peel the skin. Scoop out the seeds and roughly chop.

Blend

03

Add all the ingredients In a high-speed blender from cucumber to maple syrup. Blend on high speed until creamy and smooth.

Chill before serving

04

Pour puree into an airtight container and refrigerate for 1-2 hours to chill. Garnish before serving. Serve chilled.

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