Silky Cucumber & Basil Gazpacho

Name: Silky Cucumber & Basil Gazpacho
Prep time: 5 min
Cook time: 2 min
Total time: 127 min
Ingredients: 4-5 medium cucumber (3 big); 1/2 cup cashews (soaked); 1/2 cup of unsweet plant yogurt; 1-2 clove of garlic; 1/3 cup spring onion chopped; 1/3 cup of Basil; 2 Tbsp of miso paste (or salt to taste); 1/2 - 1 Lime Juice and Zest; White pepper to taste; 1/2 cup of water (a bit more if needed); Cucumber or Radish slices; Crispy Lentils; Plant yogurt; Basil leaves; Pepitas; Hemp seeds

Cool, refreshing, and silky smooth – perfect for sunny days!

This chilled cucumber gazpacho is light, creamy, and packed with fresh flavour — perfect for hot days. Blended with cashews, plant yogurt, garlic, basil, and a hint of miso, it’s silky smooth and refreshing. Top with pepitas, cucumber, and a swirl of yogurt for a beautiful, satisfying bowl.

Prep

5 mins

Blend

2 mins

Chill

2 h

Total

2:07 h

Serves

4 people

Ingredients:

4-5 medium cucumber
1/2 cup cashews – soaked
1/2 cup of unsweet plant yogurt
1-2 clove of garlic
1/3 cup spring onion chopped
1/3 cup of Basil
2 Tbsp of miso paste or salt to taste
1/2 – 1 Lime Juice and Zest
White pepper to taste
1/2 cup of water (a bit more if needed)

Garnish:

Cucumber or Radish slices
Crispy Lentils
Plant yogurt
Basil leaves
Pepitas
Hemp seeds

Instructions step by step:

Step 1 – Prep the Veggies

Wash the cucumbers, spring onions, basil, and lime thoroughly. Chop the cucumbers and slice the spring onions, setting aside a few slices for garnish later.

Step 2 – Blend

Add the chopped cucumber, soaked cashews, plant yogurt, garlic, spring onion, basil, miso paste, juice of half a lime, white pepper, and water to a high-speed blender. Blend until smooth and creamy. Taste and adjust the seasoning — you might want a bit more lime, garlic, or miso depending on your flavour preference. Add more water if is to thick.

Step 3 – Chill & Serve

Pop the soup in the fridge for at least 2 hours to chill. Serve cold, topped with your favourite crunchy garnishes. I love adding a swirl of yogurt, cucumber and radish slices, spring onion, crispy lentils, hemp seeds, fresh basil leaves, and a bit of lime zest for a zesty finish.

About this recipe:

It’s been properly hot here in London lately — too hot for warm meals, and definitely too hot to turn on the oven! 😉 I’ve been living off fresh salads like my Tomato & Watermelon Thai Salad and classic Healthy Gazpacho, but I was craving something a bit different… still cool, still easy, but not a salad.

Cucumbers are at their best right now, and after picking up some beautiful organic ones at the farmers market — plus a handful of fresh basil from my little herb garden — this silky gazpacho was born. It’s light, creamy, ready in under 10 minutes, and totally no-fuss. Just blend and chill!

Top it with toasted seeds, a swirl of yogurt, or crunchy veg for a bit of texture, and you’ve got the perfect summer bowl. I hope you love it as much as we do here at home!

🌿 Tips for a Smooth Prep

Nut-free option: Swap the cashews for 1 cup of unsweetened plant-based yogurt. It keeps the soup creamy without the nuts.
Yogurt choice matters: I use plain, unsweetened soy yogurt, but any neutral plant yogurt works well. Just avoid coconut yogurt — its flavour can be overpowering in this delicate, herb-packed soup.
Blend it smooth: A high-speed blender gives the creamiest texture, but a regular blender works too — just blend a bit longer.
Chill before serving: For the best flavour and texture, let the soup chill in the fridge for at least 2 hours before serving — it tastes even better cold! You can also make it ahead of time and keep it in the fridge for up to 5 days.
Make it your own: Have fun with the toppings! Add crunch with toasted seeds, chopped nuts, cucumber ribbons, or even crispy lentils for that satisfying bite. Want to boost the nutrition? Blend in a handful of spinach or any leafy greens you have on hand — it blends right in and gives the soup an extra goodness kick without changing the fresh, silky vibe.

About these Ingredients:

Cucumber: Cucumber is the star of this soup — and it couldn’t be more perfect for summer. With around 95% water, it’s incredibly hydrating and refreshing, just what you need on a hot day. But there’s more to it than crunch and coolness — cucumbers are also a good source of vitamin K, potassium, and antioxidants that help support your bones, balance electrolytes, and fight inflammation.

Their clean, delicate flavour blends beautifully with creamy ingredients like yogurt and cashews, letting the basil shine without overpowering the dish. And since cucumbers are in peak season now, they’re extra crisp, flavourful, and easy to find. It’s the perfect time to enjoy them chilled and silky in this vibrant gazpacho.

Soy Yogurt: Unsweetened soy yogurt is creamy, mild, and adds a nice hit of plant-based protein. It blends in beautifully without overpowering the fresh cucumber and herbs.
You can swap it for any plain, unsweetened plant yogurt — just steer clear of coconut, as its flavour can take over the delicate balance of the soup.

Cashews: Cashews are the secret to that silky, creamy texture — no cream needed! Once soaked and blended, they create a rich base that’s both light and satisfying. Full of healthy fats, plant protein, and minerals, they add just the right creaminess without overpowering the fresh cucumber and herbs. Comforting, but cool and summery.

Lime: Lime juice and zest add the perfect bright, tangy lift to this gazpacho. They cut through the creaminess and bring a refreshing zing that wakes up all the flavours — from the cool cucumber to the fragrant basil and savory miso. The citrusy notes make the soup feel even lighter and more vibrant, giving it that irresistible summer sparkle. A little lime really takes this bowl from delicious to unforgettable.

Basil: Basil brings a fresh, fragrant twist to this gazpacho, adding brightness and a lovely herbal note that pairs beautifully with the cool cucumber and creamy base. It gives the soup that summery garden feel — light, aromatic, and just a bit unexpected. If you don’t have basil on hand, feel free to swap it for other soft herbs like dill or coriander, depending on your mood or what’s in the fridge.

Garlic: Just one clove of garlic goes a long way in this gazpacho. It adds a gentle kick and savoury depth that brings all the creamy, herby flavours together. Since the soup isn’t cooked, raw garlic can be quite punchy — so start small, and adjust to taste. It’s all about balance, giving the soup a little warmth without overpowering its fresh, cooling vibe.

Miso Paste: Miso adds a subtle umami boost that makes this chilled soup extra satisfying. It deepens the flavour without needing extra salt and blends beautifully with the creamy cashews and yogurt. I love using white or mild miso for its mellow, slightly sweet taste — it complements the cucumber and herbs without taking over. If you don’t have miso, a pinch of sea salt works too, but miso really gives it that special savoury edge.

Spring Onion: Spring onions add a gentle savoury kick without overpowering the freshness of the soup. They bring just the right amount of sharpness to balance the creaminess from the cashews and yogurt, while still keeping the flavour light and bright. Because they’re milder than regular onions, they work beautifully in raw dishes like this one — adding depth without the harsh bite. A small amount goes a long way to lift the whole gazpacho.

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