It’s starting to get a little warmer in many areas of the country. And that means you’re likely looking to switch up your go-to recipes in the coming weeks. Here in Arizona, it’s warm almost year-round, so I like to eat lots of cool, refreshing dishes pretty regularly. And this Vegan Cucumber Gazpacho fits the bill!
If you’re not familiar with gazpacho, it’s basically a veggie-based soup that’s served cold. So, not only is it easy (no cooking required) and refreshing, but it’s also full of healthy ingredients designed to provide your cells with the nutrition they need for optimal energy.
Did you know that dehydration is one of the biggest energy drainers for your body? Here’s the great news: Aside from drinking water, you can also eat certain plant-based foods with high water content, such as cucumbers (95 percent water), to help keep your body adequately hydrated. In fact, a 2009 study revealed that cucumbers were actually found to hydrate the body twice as much as a glass of water! 
The tomatoes in this Vegan Cucumber Gazpacho are also found to have high water content (94 percent). But there are more health benefits to consuming tomatoes as well. They’re actually a great source of the antioxidant lycopene, which has been linked to improved heart health, lower risk of certain cancers, and even healthier skin. [2, 3, 4]
You can see why this delicious Vegan Cucumber Gazpacho is one of my favorite recipes for warmer weather. So, pick a night when you don’t feel like firing up the oven or stovetop and give it a try. It’s also a great grab-and-go lunch option anytime, since it doesn’t require reheating. I know you’ll love this recipe and its versatility!
Vegan Cucumber Gazpacho
Time: 10 minutes
½ white onion, chopped
2-3 large tomatoes, chopped
1 green bell pepper, chopped
3-4 garlic cloves
1-2 cucumbers, peeled and chopped
1 cup fire-roasted crushed tomatillos
Sea salt and black pepper, to taste
1. In a high-speed blender, blend together all ingredients on high until fully combined.
2. Serve immediately or refrigerate until ready to be eaten.
Vegan Cucumber Gazpacho
- 1/2 white onion, chopped
- 2-3 large tomatoes, chopped
- 1 green bell pepper, chopped
- 3-4 garlic cloves
- 1-2 cucumbers, peeled and chopped
- 1 cup fire-roasted crushed tomatillos
- Sea salt and black pepper, to taste
- In a high-speed blender, blend together all ingredients on high until fully combined.
- Serve immediately or refrigerate until ready to be eaten.