Can I make this gazpacho chunky instead of creamy?

Yes, the recipe explicitly states you can blend the ingredients until creamy or leave it chunky, depending on your preference.

How long does this Cucumber Gazpacho need to chill before serving?

The recipe instructs to chill the gazpacho for at least an hour after blending to ensure it's perfectly refreshing.

What type of cucumber is best for this recipe?

The recipe specifically calls for one medium English cucumber, which is known for its mild flavor and fewer seeds.

Are the avocado and almonds essential for serving?

The recipe suggests serving the gazpacho topped with chopped almonds and avocado, indicating they are intended to add crucial texture and richness to the dish.

How long can I store leftover Cucumber Gazpacho?

This fresh, chilled vegetable soup with vegan sour cream generally keeps well in an airtight container in the refrigerator for 2-3 days.

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Cucumber Gazpacho
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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A vibrant green Cucumber Gazpacho served in a white bowl, garnished with diced avocado and chopped almonds, with fresh basil leaves.

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Cucumber Gazpacho [Vegan]

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Cucumber is the star of this very summery gazpacho. This recipe is slightly spicy, with the addition of scallions and garlic and creamy with the sour cream. If you don't have access to vegan sour cream, skip it and blend the avocado into the soup for that same rich, creamy... Read More

Ingredients You Need for Cucumber Gazpacho [Vegan]

1 medium English cucumber, chopped
1 medium green bell pepper, chopped
2-3 scallions, both white and green parts chopped
1/2 cup vegan sour cream
1-2 tablespoons lime juice
1 garlic clove
2 tablespoons basil leaves, chopped
Salt and pepper, to taste
1 ripe avocado, peeled and chopped
1 tablespoons chopped almonds

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How to Prepare Cucumber Gazpacho [Vegan]

Combine cucumber, green pepper, scallions, sour cream, lime juice, garlic clove, salt, and pepper in a blender. Blend until creamy or leave it chunky, depending on your preference.
Divide into bowls and chill for at least an hour. Serve topped with chopped almonds and avocado.

Notes

Makes about 5 1/4 cups. Adapted from Epicurious.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.