This super creamy cucumber gazpacho requires just one blender and 10 minutes! It’s healthy, light, and refreshing. It requires only basic ingredients and comes together in 10 minutes, let’s say 5 if you are fast enough.
Since cucumbers are very watery I use a base of soaked cashews that brings thickness and creaminess without making the soup too heavy.
2 medium cucumbers, seeds taken out
1/2 clove garlic or 1 tsp hing
1/4 cup fresh basil
100 grs cup cashews (soaked overnight, or at least 2 hours)
1 tsp olive oil
1 tsp red wine vinegar (optional)
garnish: salt, pepper, cucumber slices, basil leaves…
How to Make It
Half cucumbers and scoop out the seeds using a spoon (or an ice cream scoop works great), discard seeds.
Slice cucumbers in quarters.
Add the soaked and rinsed cashews to a blender and pulse until smooth. Add the rest of the ingredients and blend to a smooth consistency.
Garnish with cucumber slices, salt, pepper and hemp seeds if you have them!
📸 The defined dish