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Vegan cucumber gazpacho

Refreshing summer soup made with cucumber, avocado and cilantro (vegan & gluten-free).

vegan cucumber gazpacho soup

Vegan cucumber gazpacho is the answer to almost midsummer temperatures here in Bavaria. The other day the thermometer was at 30 degrees and I was wondering what I would like to eat today. There were some cucumbers in the fridge and I thought I could make something nice out of them. Cucumbers, avocados, cilantro and a little chili sounded good to me and I just went freestyle. In the end, I was more than surprised at how delicious the dish ended up being. Just perfect as a light, cooling and at the same time filling dish for hot summer days. Let’s get started together!

Vegan cucumber gazpacho with avocado

vegan cucumber gazpacho soup
vegan cucumber gazpacho soup

Gazpacho this is a cold soup that originated in Andalusia and the Algarve. I already have another gazpacho recipe on the site, but this one is with peppers and has a nice, red color. This time it should be green and nice and creamy with a very slight spiciness from a mild green chili.

The preparation is quick and easy. Cucumber, avocado, dill, garlic granules, lemon juice, celery, cilantro, green chilies, pepper and salt. All of this goes together in a high-powered blender and blended on high speed to make a creamy soup. Taste, refrigerate, decorate and enjoy!

TIP: I deliberately do not use oil in the soup itself, because most recipes include a large amount of olive oil. Most people eat a very high calorie diet and would rather give up a calorie or two. For this reason, I use a cold-pressed, high-quality organic olive oil as a flavor carrier for finishing.

Vegan soups for summer

vegan cucumber gazpacho soup
vegan cucumber gazpacho soup

Especially in summer, quick, light and cooling dishes are ideal. If you are looking for more delicious dishes, then I have the following suggestions for you.

Are you ready for this healthy, refreshing soup? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.

vegan cucumber gazpacho soup

Vegan cucumber gazpacho

Vegan refreshing cucumber soup for hot summer days. Quickly made with cucumber, avocado, cilantro and a touch of chili. (vegan & gluten-free)
Keine Bewertung
Prep Time 10 minutes
Total Time 10 minutes
Course Soup, starter
Cuisine german
Calories 95


4 Servings
  • 270 g Cucumber cut into coarse pieces
  • 1 Piece Avocado pitted, only the pulp
  • 2 EL Dill fresh or 2 tsp dried
  • 1 Piece Garlic clove or ½ tsp garlic granules
  • 30 ml Lemon juice
  • 50 g Celery stalk
  • ½ Confederation Coriander fresh or 2 tsp dried
  • 1 Green chili halved and seeds removed
  • Pepper to taste
  • Salt to taste


  • Fresh pepper
  • Cold pressed olive oil
  • Edible flowers


  • Provide high line mixer.
    vegane Gurken Gazpacho Suppe
  • Place cucumber, avocado, dill, garlic clove, lemon juice, celery, cilantro, salt, and pepper in a high-powered blender and blend on high speed to make a fine, creamy soup.
    270 g Cucumber, 1 Piece Avocado, 2 EL Dill, 1 Piece Garlic clove, 30 ml Lemon juice, 50 g Celery stalk, ½ Confederation Coriander fresh, 1 Green chili, Pepper to taste, Salt to taste
    vegane Gurken Gazpacho Suppe
  • Season to taste and place in the refrigerator. At least 20 minutes, but preferably 4 hours or preferably overnight.
    vegane Gurken Gazpacho Suppe
  • Pour into soup plates, garnish as desired and enjoy! Best fresh.
    Fresh pepper, Cold pressed olive oil, Edible flowers
    vegane Gurken Gazpacho Suppe


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Serving: 1PortionCalories: 95kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 53mgPotassium: 380mgFiber: 4gSugar: 2gVitamin A: 225IUVitamin C: 12mgCalcium: 22mgIron: 1mg

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