Jump to RecipeEmail Me This RecipeAs an Amazon Associate I earn from qualifying purchases.Make easy cucumber gazpacho with cilantro and lime in just 15 minutes in a blender.It’s ultra-refreshing, creamy, healthy, and a naturally vegan appetizer or light main! Table of ContentsWhy You’ll Love This RecipeThe Ingredients and SubstitutesHow to Make Cucumber GazpachoFAQsPro Recipe TipsTopping IdeasStorage InstructionsCucumber Gazpacho [Cold Cucumber Soup] RecipeWant to save this recipe?Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!Name *Email *Save Recipe Why You’ll Love This Recipe For those days when the summer heat has you craving only light, refreshing fare, cucumber gazpacho comes to the rescue.

While similar to tomato gazpacho, this easy, no-cook, cold cucumber soup focuses on the crisp, refreshing flavor of cucumber, enhanced with cilantro, lime, and silken tofu (or dairy-free cream/yogurt), blended until velvety smooth for a creamy, tangy, delicious appetizer or light main.Not only is it super easy to prep in just 10-15 minutes, but this green gazpacho is also easy to customize, naturally gluten-free and vegan, and perfect for days when the idea of standing over a stove is too much to bear.Top it with fresh herbs, diced veg, and a drizzle of olive oil for a tasty, satisfying, beautiful summer dish.

Looking for more fresh, summer-ready dishes? Try a summer pasta salad, fresh rainbow rolls

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