This vegan Cucumber & Avocado Gazpacho is a refreshing light summer dish. You will need 11 simple ingredients (cucumber, avocado, lemon, vegetable broth, coconut milk, avocado oil, salt, pepper, sunflower seeds, spring onions, chives), a blender, and a fridge. No cooking required.
About this Recipe
I wasn’t sure whether I should post this Cucumber & Avocado Gazpacho recipe because it’s one of those recipes that you either love or hate. There’s nothing in between. Chris hates it, I love it. That’s why I recommend NOT to make it if you don’t like (1) gazpacho, (2) any of the ingredients, or (3) a (raw) vegan diet. For those of you who do like the listed ingredients and a raw vegan diet, you might want to give this healthy recipe a try. It’s a very refreshing light summer dish that also happens to be healthy. Let’s do this!
Ingredients for Cucumber & Avocado Gazpacho
You will need 11 simple ingredients: cucumber, avocado, lemon, vegetable broth, coconut milk, avocado oil, salt, pepper, sunflower seeds, spring onions, and chives. If you don’t have sunflower seeds, feel free to substitute with pumpkin seeds or pine nuts. Although I recommend using avocado oil for this recipe, you could easily substitute it with another high quality oil. For example, I also like adding extra-virgin olive oil.
Other than that, I HIGHLY recommend using high-quality ingredients for this particular recipe because the quality makes ALL the difference. For instance, make sure to use fresh organic ingredients (e.g. cucumber, avocado, lemon, spring onions, chives). Also, high-quality (organic) vegetable broth AND full-fat (!) coconut milk make a huge difference to the final outcome.
How to make Cucumber & Avocado Gazpacho
It couldn’t be easier to make this summer recipe. Simply (1) combine cucumber, avocado, lemon, vegetable broth, coconut milk, and avocado oil in blender, (2) blend until creamy, (3) adjust salt and pepper to taste, and (4) chill the gazpacho for AT LEAST 3 hours. Done (no cooking required!). By the way, you can easily make this recipe the day before and store it in the fridge until needed.
How to serve Cucumber & Avocado Gazpacho
You can serve this gazpacho as a light lunch OR as a refreshing appetizer. Simply divide the gazpacho into bowls (or little shot glasses) and garnish with the roasted sunflower seeds, spring onions, and chives. Enjoy!
More Cooking Inspiration
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Cucumber & Avocado Gazpacho
- 2 large organic cucumbers chopped
- 1 ripe organic avocado pitted
- 1/2 organic lemon juice and zest
- 1/2 cup vegetable broth *
- 1/2 cup full-fat coconut milk
- 1/2 tsp avocado oil **
- salt and pepper to taste
- 1 tbsp sunflower seeds roasted (for garnish)***
- 1 tbsp spring onions chopped (for garnish)****
- 1 tbsp chives chopped (for garnish)
- First, combine cucumber, avocado, lemon, vegetable broth, coconut milk, and avocado oil in blender. Second, blend until creamy. Third, adjust salt and pepper to taste.
- Chill the gazpacho for AT LEAST 3 hours.
- For serving, divide into bowls and garnish with the roasted sunflower seeds, spring onions, and chives.
- Enjoy your healthy Cucumber & Avocado Gazpacho!
* I HIGHLY recommend using high-quality vegetable broth.
**Can be substituted with extra-virgin olive oil.
***Can be substituted with pumpkin seeds OR pine nuts.
****Use the white and pale green parts of the spring onions.