Cold, bright, and impossibly refreshing — this Vegan Chilled Cucumber Mint Gazpacho tastes like summer in a bowl. Sweet cucumber, cooling mint, and a little olive oil make a light starter that looks fancy but takes almost no effort. Perfect for hot afternoons and for when you want something that won’t weigh you down.
I’ve made this a dozen times for backyard lunches and potlucks. People always ask for the recipe, then act surprised when I tell them it’s basically a blender and five minutes of effort. Want to impress without sweating over the stove? This is your move.
Quick Recipe Info
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 20 minutes (including chilling)
- Serves: 4–6
- Estimated calories per serving: ~90–140 kcal (depends on whether you serve 6 or 4) — see the breakdown below.
Why this recipe works
Cucumber brings hydration and subtle sweetness, while mint adds a refreshing herbal lift. I add a spoonful of creamy vegan cashew or vegan cream cheese to give the soup body without dairy. A drizzle of olive oil helps the flavor carry and gives a silky mouthfeel, which makes this feel more luxurious than a straight-up veggie puree.
Ever wondered why chilled soups feel so satisfying? They hit texture, bright acidity, and aroma all at once — and they require almost zero cooking energy. FYI: If you like light, herbal dishes, this becomes addictive. IMO, it’s the best summer starter.
Ingredients (Vegan version — serves 4–6)
- ~6 cups cucumber, seeded and roughly chopped (about 4 medium English/hothouse cucumbers)
- 3/4 cup packed fresh mint leaves (plus extra for garnish)
- 3 tablespoons vegan cream cheese or 3 tablespoons soaked cashews blended (see notes) — this replaces the goat cheese to keep it 100% vegan
- 1/2 lemon, juiced (about 1–2 tbsp)
- 1 garlic clove (adjust if you hate garlic)
- 2–3 tablespoons olive oil (start with 2, add more to taste)
- Salt, to taste (start with 1/2 tsp)
- Optional: pinch of white pepper or black pepper
- Optional garnish: extra mint leaves, cucumber rounds, a sprinkle of toasted sesame seeds, or a drizzle of sesame oil
Bold tip: to keep the salad from getting watery, seed your cucumbers and pat them dry before blending.
Equipment for recipe
- High-powered blender (or regular blender)
- Measuring spoons & cups
- Sharp knife and cutting board
- Fine mesh strainer or colander (optional — for draining cucumber if you want it extra dry)
- Serving bowls or small glasses
If you want texture, keep a spoon handy to stir in reserved cucumber bits after blending.
Step-by-step instructions for Vegan Chilled Cucumber Mint Gazpacho
1. Prep the cucumbers
Peel if you prefer (I usually leave skins on for color and fiber). Halve and seed the cucumbers, then roughly chop them. For the smoothest gazpacho, remove as much water as you can — toss the chopped cucumber in a strainer and let it sit 5–10 minutes, or pat dry with paper towels.
2. Blend the base
Add cucumbers, mint, vegan cream cheese (or blended cashews), lemon juice, garlic, and half of the olive oil into the blender. Blitz on high until smooth. Stop, taste, and add salt and more oil as needed. If the texture feels too thick, add a tablespoon of cold water.
3. Chill
Transfer to a bowl or pitcher and chill for at least 15 minutes (longer if you can). Cold helps the flavors settle and feels more refreshing than serving immediately.
4. Serve
Ladle into bowls or shot glasses for a party. Garnish with extra mint, thin cucumber slices, a drizzle of olive oil, and a few toasted sesame seeds if you want crunch. Serve immediately.
Serve it how I do: I spoon a little extra virgin olive oil over each bowl and add a sprig of mint — it looks adorable and tastes great.
Notes on the vegan cheese / cashew swap
- Vegan cream cheese gives the quickest, tangy creaminess.
- Cashew cream: soak 1/4 cup cashews in hot water for 15 minutes, drain, then blend with 2–3 tbsp water until silky — this makes a neutral, rich base if you avoid store-bought vegan cheeses.
Either option keeps the soup totally vegan while preserving that creamy mouthfeel you’d get from goat cheese in the original.
Tips to keep it crisp and not watery
- Seed the cucumbers. That simple step removes excess liquid.
- Pat them dry with towels before blending.
- Blend, then chill. Blending releases water; chilling lets flavors settle and the cold tightens the texture.
- Hold back some cucumber bits and stir them in after blending for fresh texture.
- If your gazpacho gets watery after sitting, drain the excess liquid before serving or add a small spoonful of blended cashew/vegan cream to thicken.
Storage & make-ahead
- Store it in the fridge in an airtight container for up to 2 days. The cucumber will slowly release water, so give it a stir and drain any watery liquid before serving.
- Make ahead: blend and chill for up to a day — it tastes even more harmonious after a few hours. Don’t add garnishes until serving.
Optional toppings & serving ideas
- Toasted sesame seeds or toasted pumpkin seeds for crunch
- Thinly sliced radish or microgreens for color
- Avocado slices for extra richness (adds calories though)
- A chilled vodka shot on the side? (Kidding. Maybe.) 😉
Serve as an appetizer with crusty bread, light vegan crostini, or as part of a chilled summer spread.
Estimated calories
I like to give a ballpark so you don’t overthink it.
Rough totals (entire recipe):
- Cucumbers (~600 g): ~100 kcal
- Vegan cream cheese / cashew cream (3 tbsp): ~120–160 kcal (varies by brand)
- Olive oil (2–3 tbsp): ~240–360 kcal
- Lemon, garlic, mint: negligible
Total: roughly 460–620 kcal for the whole batch.
- Per serving (if 4 servings): ~115–155 kcal
- Per serving (if 6 servings): ~77–103 kcal
Bold note: these numbers vary by which vegan cream you use and how much oil you add. Use less oil to lower calories. Add avocado and calories go up — no judgement here.
Variations & creative twists
- Herb swap: try basil instead of mint for an Italian twist.
- Spice it up: add a small jalapeño to the blender for heat.
- Green goddess: blend in a few spinach leaves for color and nutrition.
- Cucumber noodle salad: toss reserve cucumber ribbons with a small amount of dressing and top the gazpacho for texture.
Still Hungry, Try It Next recipe :-
Japanese Sunomono Cucumber Salad
How this stacks up vs. other chilled soups
- Vs. classic tomato gazpacho: Tomato gazpacho tastes brighter and tangier; cucumber gazpacho tastes lighter and herb-forward.
- Vs. avocado gazpacho: Avocado gives richer texture; cucumber mint gazpacho stays fresher and lower-cal.
- Bottom line: pick cucumber mint when you want refreshing and clean, pick tomato or avocado when you want bolder or creamier.
Quick Problem Solution
- Too bitter? Use fewer cucumber skins or more lemon to balance.
- Too thin? Add another tablespoon of blended cashew or chill longer.
- Too garlicky? Stir in a little more lemon or cucumber to mellow it.
My Final thoughts
This Vegan Chilled Cucumber Mint Gazpacho wins on speed, taste, and wow factor. You get a bright, cool starter that looks like you spent much longer prepping it than you actually did. I keep a batch in the fridge all summer — it feels fancy, but honestly, it’s lazy chef brilliance.
Vegan Chilled Cucumber Mint Gazpacho
Ingredients
Equipment
Method
- Prep the cucumbers
- Peel if you prefer (I usually leave skins on for color and fiber). Halve and seed the cucumbers, then roughly chop them. For the smoothest gazpacho, remove as much water as you can — toss the chopped cucumber in a strainer and let it sit 5–10 minutes, or pat dry with paper towels.
- Blend the base
- Add cucumbers, mint, vegan cream cheese (or blended cashews), lemon juice, garlic, and half of the olive oil into the blender. Blitz on high until smooth. Stop, taste, and add salt and more oil as needed. If the texture feels too thick, add a tablespoon of cold water.
- Chill
- Transfer to a bowl or pitcher and chill for at least 15 minutes (longer if you can). Cold helps the flavors settle and feels more refreshing than serving immediately.
- Serve
- Ladle into bowls or shot glasses for a party. Garnish with extra mint, thin cucumber slices, a drizzle of olive oil, and a few toasted sesame seeds if you want crunch. Serve immediately.
- Serve it how I do: I spoon a little extra virgin olive oil over each bowl and add a sprig of mint — it looks adorable and tastes great.
- Notes on the vegan cheese / cashew swap
- Vegan cream cheese gives the quickest, tangy creaminess.
- Cashew cream: soak 1/4 cup cashews in hot water for 15 minutes, drain, then blend with 2–3 tbsp water until silky — this makes a neutral, rich base if you avoid store-bought vegan cheeses.
- Either option keeps the soup totally vegan while preserving that creamy mouthfeel you’d get from goat cheese in the original.
Notes
Estimated calories
I like to give a ballpark so you don’t overthink it. Rough totals (entire recipe):- Cucumbers (~600 g): ~100 kcal
- Vegan cream cheese / cashew cream (3 tbsp): ~120–160 kcal (varies by brand)
- Olive oil (2–3 tbsp): ~240–360 kcal
- Lemon, garlic, mint: negligible
- Per serving (if 4 servings): ~115–155 kcal
- Per serving (if 6 servings): ~77–103 kcal
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.