This Vegan Cucumber Basil Gazpacho requires only 10 ingredients to make and no-cooking involved! It is simple to make and is the perfect meal to have when you are short on time or do not want to cook.

The first time I had gazpacho was when I studied abroad in Paris. It was on our first class dinner together and we had several courses of dishes to try. One of them was an asparagus gazpacho. At first, I thought it was strange to have soup cold because growing up, my mom always made sure we had some sort of soup during dinner and they were all hot. So it was surprising to me that soup can be served cold, but when I thought more about it, there are many vegetables we eat raw.

Nevertheless, the adventurous side of me was excited to try it. Let’s just say it was love at first sip. The soup was light, creamy and so refreshing. I couldn’t have enough of it and after dinner, I was craving more of that soup. When I returned back to the U.S., I tried to find one exactly like the asparagus gazpacho but couldn’t find one close enough.

Maybe it was because of being in Paris itself and being surrounded by so many fresh ingredients all the time, but I never replicated one like it. So, I decided to make my own twist and made a different gazpacho made with cucumbers and basil. To make it creamy, I added avocados and cashews to it. This gazpacho is so good, I’ve been having it nearly everyday this week.

If you are like me and do not want to cook, here is an easy soup recipe for you to make. Here are the ingredients you will need:
-fresh basil leaves
-English cucumbers
-shallots
-fresh lemons
-apple cider vinegar
-fresh garlic
-unsweetened, plant-based yogurt of choice
-small avocado
-unsalted, raw cashews

Let’s make this Vegan Cucumber Basil Gazpacho!