Creamy and refreshing Vegan Basil Cucumber Gazpacho needs no cooking and just 15 minutes prep time. Just blend, chill and serve!

Basil Cucumber Gazpacho [Vegan]



  • 1 big cucumber
  • 1/2 avocado
  • 1 spring onion
  • 2 tablespoons coconut yogurt
  • 2 tablespoons basil leaves
  • 1 tablespoons parsley
  • 5 mint leaves
  • 1/2 lemon, juice
  • 1 clove garlic
  • pinch of salt
  • dash of black pepper
  • 1 teaspoon white balsamic vinegar
  • 1 tablespoons olive oil
  • water as needed


  1. Cut the cucumber in half. If it contains large seeds, remove seeds, then dice the cucumber and place into a high-speed blender.
  2. Cut avocado in half, remove pit and scoop out the flesh of half an avocado. Add the avocado to the blender.
  3. Chop the spring onions, basil, parsley and mint. Add to the blender.
  4. Add also plain coconut yogurt, a clove of garlic, salt, pepper, white balsamic vinegar and olive oil.
  5. Blend until smooth. If the soup is too thick, add a splash of water as needed (depending on how thick you like your soup).
  6. Place the cucumber gazpacho in the fridge for about 4 hours to chill.
  7. Serve chilled with some cucumber slices, a spoon of coconut yogurt and a drizzle of olive oil.