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Vegan Chilled Cucumber Mint Gazpacho

Vegan Chilled Cucumber Mint Gazpacho

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.
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Prep Time 10 minutes
10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • ~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

Equipment

  • 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

Method
 

  1. Prep the cucumbers
  2. 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.
  3. Blend the base
  4. 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.
  5. Chill
  6. 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.
  7. Serve
  8. 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.
  9. 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.
  10. Notes on the vegan cheese / cashew swap
  11. Vegan cream cheese gives the quickest, tangy creaminess.
  12. 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.
  13. 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
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.