Vegan Basil Cucumber Gazpacho

Vegan Basil Cucumber Gazpacho

Course: Mains


  • 1 large Cucumber
  • 1/2 Avocado
  • 1 Spring onion
  • 2 tbsp Coconut yogurt
  • 2 tbsp Basil leaves
  • 1 tbsp Parsley leaves
  • 5 Mint leaves
  • 1/2 Lemon juice
  • 1 clove Garlic
  • 1 pinch Salt
  • 1 dash Black pepper
  • 1 tsp White balsamic vinegar
  • 1 tbsp Olive oil
  • Water as needed


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


Recipe adapted from Vibrant Plate
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