Chilled Cucumber Gazpacho


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Chilled Cucumber Gazpacho

Chilled Cucumber Gazpacho


This recipe is light, refreshing, herby and delicately sweet.


  • 2 cucumbers chopped (2 lbs)
  • 2 cups spinach tightly packed
  • 1 clove garlic
  • ½  cup parsley tightly packed
  • ½  cup cilantro tightly packed
  • ½  cup mint tightly packed
  • ½  cup plain coconut yogurt or other plain vegan yogurt of choice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • ½  tsp sea salt


  1. Toss all the ingredients into your blender and blend until smooth. Chill for at least 2 hours. Serve in bowls.
  2. Gazpacho can be made in advance and will keep in fridge for up to 5 days. Stir well before serving.


Find more of Hannah’s recipes on

If you loved this chilled cucumber gazpacho recipe and are looking for more refreshing soups, we suggest these Green Avocado and Tomato Cucumber gazpacho recipes. Or just go for a green smoothie instead!



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