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Creamy Vegan “Cool as a Cucumber” Gazpacho
Author: Gay Van Beek for Canterbury Cottage Designs
  • 5 medium garden cucumbers not English, “sweated” (see below)
  • 1 and 1/2 cups VEGAN sour cream the best of the best is Kite Hill
  • 1/4 chopped red onion
  • 2 cloves garlic
  • 1 jalapeno seeded
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • 1/4 fresh cilantro
  • zest from one lime
  • the juice from 2 limes
  • 1/2 tsp sea salt plus additional salt for “sweating” cucumbers
  • 1/2 tsp pepper
  1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon.
  2. Salt the cucumbers generously and place on a paper towels. This will sweat out the water. After about 10 minutes, flip them over, and salt the other side, and wait ten more minutes.
  3. In a high speed blender, add sour cream, red onion, garlic, jalapeno, cumin, coriander, cilantro, lime juice, lime zest, salt and pepper. Process for a few seconds.
  4. Wipe down both sides of the the cucumbers with a paper towel (this removes the additional salt too). Add to the blender and blend until smooth.
  5. Serve immediately. I like to chill my serving bowls in the freezer while I am making the soup. Add the cucumber soup and garnish with a variety of things to include more chopped cucumber, chopped red onion, lime zest, basil leaves, mint leaves, chopped celery, and even crispy sourdough croutons.