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


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



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



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


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

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