Creamy, green and refreshing vegan cucumber – dill gazpacho.
Summer is the time to say no to cooking, choosing for no-cook meals and easy options. This green summer gazpacho with cucumber and dill needs no cooking and is ready in ten minutes. Just chop, blend, chill and serve!
Gazpacho is a soup made with raw blended vegetables, originating from Spain. Originally the soup is made with tomatoes, but this version with cucumber is so refreshing, energizing and delicious!
Making a gazpacho is super easy! Just place the ingredients in a blender (or use a stick blender) and blend until creamy and smooth. Most important, give the gazpacho time to chill in the fridge. The soup will taste so much better and refreshing once cold. And it will sure cool you down on a hot summer’s day.
Eat the gazpacho as it is, or serve the soup with toasted ciabatta or crusty bread for a light and healthy meal.
This cucumber – dill gazpacho is creamy, it’s thick, it’s light and SO fresh! And who wouldn’t want to eat a bowl of beauty like this?!
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Cucumber – Dill Gazpacho
vegan, gluten free, soy free, nut free option
1 large English cucumber, chopped
2 spring onions, chopped
½ cup cashews, soaked for 1 hour, drained & rinsed
2 tbsp thick coconut yogurt
2 tbsp dill weed, chopped
1 clove garlic, chopped
1 tbsp extra-virgin olive oil
1 tbsp lime juice
Water, if needed
Salt & pepper, to taste
Cucumber, finely chopped
Dill weed, chopped
Pepitas / pumpkin seeds
Extra-virgin olive oil
Blend or mix the ingredients for the gazpacho until completely smooth. If the soup is too thick, add a splash of water as needed. Season to taste with salt and pepper. adjust to personal preferences if needed.
Place the gazpacho in the fridge for about four hours to chill.
Garnish the cucumber – dill gazpacho with finely chopped cucumber, coconut yogurt, fresh dill, pepitas and a drizzle of extra-virgin olive oil. Enjoy!
For a nut free version: Use avocado or extra coconut yogurt instead of cashews.
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