Creamy, Dreamy Cucumber Dill Gazpacho (Vegan, GF)

July 23, 2021
I love a nice, refreshing gazpacho (cold soup) in the summertime. This cucumber dill gazpacho is loaded with flavor and has a creamy, luxurious consistency. It is light but surprisingly filling! The recipe makes two servings and is perfect to serve as an appetizer with dinner or pair with a salad for lunch. I like to double the recipe so I have enough gazpacho for leftovers, or for a second helping (which is hard to resist!).

Dill is one of my favorite herbs—it's packed with flavonoids, iron, calcium, vitamin A, and vitamin C. It has been shown to help reduce risk of heart-disease, reduce levels of LDL cholesterol, and help manage type 2 diabetes. It's also incredibly flavorful and adds a burst of delicious flavor to any dish!
Vegan, gluten-free cucumber dill gazpacho

Creamy, Dreamy Cucumber Dill Gazpacho (Vegan, GF)

Recipe Type: Detox Soups and Stews
utensils YIELDS 2 servings
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  • 1/2 cup cashews
  • 1 cucumber (medium)
  • 2 mini dill pickles
  • 1 cup vegetable stock
  • 2 cloves garlic, minced
  • 1 teaspoon miso paste
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh dill, plus a pinch more for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • red pepper flakes (a sprinkle for garnish)
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Directions

1. Prepare your cashews. If you don’t have a high-speed blender, I recommend soaking your cashews overnight to get them soft enough to blend into a smooth consistency. For a quick method, soften your cashews by heating them with water on the stove. Add your 1/2 cup of cashews to a small pan and cover with 1/2 cup of water (if you are doubling the recipe, double the water). Bring to a boil, then lower heat and let simmer for 10 minutes. Once softened, use a colander or strainer to drain the excess water. Gently rinse off the cashews, and make sure they are cooled before adding them to your blender if your blender cannot handle heat.

2. Dice the cucumber and mini dill pickles, and mince your garlic. If you are watching your sodium intake, you can use fresh dill instead of the mini dill pickles. Just double the amount of dill the recipe calls for (two tablespoons instead of one tablespoon). If you do not have fresh dill, you can use dried dill instead. Use one teaspoon of dried dill in place of one tablespoon of fresh dill.

3. Add the cashews and vegetable stock followed by the rest of your ingredients to a blender. Blend on high until you have a smooth, creamy soup. Taste and adjust seasonings to your liking. If the soup seems too thick, add more vegetable stock as needed.

Optional: Chill soup in the refrigerator for 1+ hours before serving. The flavors will become more vibrant the longer the soup sits.

Serve in small bowls. Garnish with a pinch of dill (fresh or dried) and a sprinkle of red pepper flakes for a slight kick, if desired.

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Photo: Courtney Renee


Courtney Renee
Courtney is an animal advocate, writer, and editor with a passion for promoting veganism, sustainable living, and holistic wellness. With an MA in Critical and Creative Thinking, she approaches problems by trying to understand different perspectives and offering creative solutions to make the world a better place. In her spare time, she enjoys experimenting with vegan recipes, exploring new places, reading and writing poetry, and spending time with her fur companions and fiancé.

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