Cucumber gazpacho recipe (Japanese-inspired!)

5 from 4 votes

Chilled and creamy Cucumber Gazpacho with a miso twist! A refreshing, hydrating treat that's healthy, easy, and vegan-friendly. Makes 2.5 cups.

Prep Time15

Total Time15

Course: Soup

Cuisine: American, Japanese

Keyword: Cucumber gazpacho, gazpacho without tomatoes

Servings: servings

Extra virgin olive oil, ightly toasted pine nuts. cucumber slices, fresh basil leaves, and red pepper flakes.

Dice the tip ends of the cucumber. Reserve a few thin slices for garnish.
For the rest of the cucumber, slice it lengthwise, scoop out the seeds, and roughly chop it up.
In a blender, add the ingredients from cucumber to maple syrup, if using.
Blend on high speed until creamy and smooth.
Pour it into a storage container and refrigerate for 1-2 hours until it’s chilled.
To serve, transfer it into serving bowls and garnish with olive oil, pine nuts, cucumber slices, fresh basil leaves, and red pepper flakes. Serve chilled.

If you don’t have basil pesto, use ¼ cup of fresh Italian basil leaves.
If you use Persian or Japanese cucumbers, you don’t need to scoop out the seeds.
You can make the gazpacho without avocado, the consistency will be thinner,
You can add ¼ cup soy or nut milk for a thinner consistency.
A small amount of ginger adds a pop of zesty and refreshing flavor but don’t go over more than ¼ tsp or it will taste a bit spicy.
If you can’t have dairy, use Forager unsweetened cashew milk yogurt or Silk dairy-free plain yogurt. I don’t recommend using an almond-based or coconut yogurt substitute as it will significantly change the flavor.
Store in an airtight container in the fridge. Best finish in 2-3 days.