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This Cucumber & Greens Gazpacho Recipe Is A Light & Refreshing Dish For Any Season

Author:

Eliza Sullivan

December 22, 2024

mbg Nutrition & Health Writer

By Eliza Sullivan

mbg Nutrition & Health Writer

Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.

Image by Nadine Greeff / Stocksy

December 22, 2024

This gazpacho recipe comes courtesy of Max La Manna on Instagram, where he shares vegan, low-waste recipes that always make us want to hop into our kitchens. This green gazpacho is perfect for a busy evening because it's as simple as adding the ingredients to your blender and chilling it in the fridge.

The mix of greens includes cucumbers, avocado, lime, and basil—which are ingredients you often find in a gazpacho recipe. Creamy plant-based yogurt helps bring the mix together, along with some good extra-virgin olive oil and a bit of water.

One unique addition is the green ends of leeks, which add a subtle onion flavor to the mixture that you may not expect, but you'll certainly appreciate.

Cucumber Gazpacho

Serves 2 to 4

Ingredients

1 large cucumber
½ avocado
juice of ½ lime
1 tbsp. olive oil
1 leek, just the green top
2 tbsp. plant-based yogurt
Cold water (see recipe below for quantity)
2 sprigs of basil, plus stems
Salt
Black pepper

Method

Place the entire cucumber into the blender—no need to peel or remove seeds.
Blend with the remaining ingredients.
Slowly and carefully pour the water through the top of the blender (if possible). Only enough water until the consistency is smooth and creamy. If too thick, add more water.
Chill in the fridge for up to 1 hour or overnight.
Garnish with extra slices of cucumber, toasted seeds, and microgreens.