Silky Cucumber & Basil Gazpacho
Cool, refreshing, and silky smooth – the perfect bowl for sunny days!This chilled cucumber gazpacho is everything you want on a hot day – light, creamy, and full of fresh flavour. Blended with cashews, plant yogurt, garlic, basil, and a touch of miso, it’s silky smooth and deeply refreshing. Topped with pepitas, cucumber, and a swirl of yogurt, it’s as beautiful as it is satisfying.
Equipment
- 1 blender High speed
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
Garnish
- Cucumber or Radish slices
- Crispy Lentils
- Plant yogurt
- Basil leaves
- Pepitas
- Hemp seeds
Instructions
- Prep the VeggiesWash the cucumbers, spring onions, basil, and lime thoroughly. Chop the cucumbers and slice the spring onions, setting aside a few slices for garnish later.
- BlendAdd 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.
- Chill & ServePop 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.
Notes
- 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.