Cucumber Creamy Gazpacho

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Cucumber gazpacho is a delightful twist on the classic gazpacho, a cold soup that originated in Andalusia, Spain. It incorporates cucumbers, onions, garlic, coconut cream, cashews, olive oil, vinegar, and water. These ingredients are blended and pureed until a smooth texture is achieved. The resulting dish is a refreshing and cooling treat, particularly enjoyable during hot summer days. Compared to traditional gazpacho, cucumber gazpacho offers a lighter and milder flavor profile, making it a great choice for those seeking a lighter option.

Recipe Author: Beautiful on Raw

Preparation Time: 5 min

Serves: 2


•    ½ cup of soaked cashews
•    ½ cup of coconut cream
•    1 large cucumber
•    1 small onion
•    1 clove garlic
•    1 handful of fresh mint or dill (to your liking)


The night before making the gazpacho, soak the cashews in water. Then, drain them before using.

Take a cucumber and peel it halfway, leaving some skin intact. This adds texture and visual appeal to the soup.

Gather all the ingredients and place them in the blender: soaked cashews, coconut cream, cucumber (partially peeled), onion, garlic clove, and mint.

Process the ingredients in the blender for approximately three minutes or until you achieve a smooth consistency.

Once the gazpacho is blended, you can serve it in bowls. Consider adding a tablespoon of coconut cream on top for a touch of richness. You can also garnish with chopped almonds and sliced cucumber to enhance the presentation and provide additional texture.

By following these steps, you'll have a refreshing bowl of cucumber gazpacho ready to enjoy.

How to make raw coconut cream.

Place the coconut meat pieces or grated coconut into a blender or a food processor. Blend on high speed until a smooth and creamy consistency is achieved.If the mixture is too thick, you can add a small amount of water to thin it out. Add water gradually and blend until you reach your desired consistency.

Once blended, strain the mixture through a nut milk bag, cheesecloth, or fine mesh sieve to remove any remaining coconut solids. Squeeze or press the mixture to extract as much cream as possible. The strained liquid is your raw coconut cream. 

Ingredients: cashew, coconut meat, cucumber, onion, garlic, mint

Recipe Type: Soup