Ingredients
Main Ingredients
- 1 whole English cucumber (10 oz, or Japanese/Persian cucumbers)
- ½ cup plain Greek yogurt (or cashew or soy milk made vegan Greek yogurt)
- Half one whole avocado
- 2 tbsp miso paste
- 2 tbsp basil pesto
- 1.5 tbsp lemon juice
- 2 small garlic cloves (sliced, 0.15 oz)
- ¼ tsp coarse sea salt
- ⅛ tsp ground black pepper
- ¼ tsp grated ginger
- ½ tbsp maple syrup (optional)
Garnishes
- Extra virgin olive oil
- Lightly toasted pine nuts
- Cucumber slices (reserved from the cucumber)
- Fresh basil leaves
- Red pepper flakes
Instructions
- Prepare the cucumber: Dice the tip ends of the cucumber and reserve a few thin slices for garnish. Then, slice the cucumber lengthwise, scoop out the seeds, and roughly chop the remaining cucumber flesh.
- Add ingredients to blender: Place the chopped cucumber, Greek yogurt, avocado, miso paste, basil pesto, lemon juice, sliced garlic cloves, coarse sea salt, ground black pepper, grated ginger, and optional maple syrup into a blender.
- Blend until smooth: Blend the mixture on high speed until creamy and smooth, ensuring all ingredients are fully combined.
- Chill the gazpacho: Pour the blended soup into a storage container and refrigerate for 1 to 2 hours to allow it to chill and flavors to meld.
- Serve with garnish: Transfer the chilled gazpacho into serving bowls. Drizzle with extra virgin olive oil, sprinkle toasted pine nuts, add reserved cucumber slices, fresh basil leaves, and a pinch of red pepper flakes for garnish. Serve immediately while cold.
Notes
- For vegan version, substitute Greek yogurt with cashew or soy milk-based vegan Greek yogurt.
- Maple syrup is optional; it balances the flavors, but can be omitted for a less sweet version.
- Use fresh, good-quality miso paste for authentic umami flavor.
- Adjust the amount of garlic and ginger according to taste preferences.
- This gazpacho is best served chilled, so refrigerate adequately before serving.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Japanese-inspired
- Diet: Vegetarian
