Cucumber & Herb Gazpacho

Cucumber and herb gazpacho by Amelia Freer

This dish is from my #EatInSeason: Summer Inspiration.

This is a velvety, iced, super refreshing gazpacho soup packed with antioxidants and goodness. It’s perfect to make ahead – just keep it chilled in the fridge and make sure to give it a good stir before serving.

You’ll Need (serves 6)

  • 1 large cucumber, peeled and roughly chopped
  • 100g baby spinach
  • 3 celery sticks, roughly chopped
  • 1 long green chilli, deseeded
  • 100g walnuts
  • 25g basil
  • 20g mint
  • 20g parsley
  • 3 small garlic cloves
  • 2 tbsp apple cider vinegar
  • 90ml extra virgin olive oil
  • 4 heaped tbsp. of coconut or goats milk yoghurt
  • 300ml cold water
  • 180g ice cubes
  • 1/8 tsp white pepper
  • 1 tsp salt flakes


  1. In a Nutribullet or stand up blender, whizz all the ingredients together until smooth, you will need to do this in batches.
  2. Check for seasoning and garnish with herbs, an ice cube, a drizzle of olive oil and a swirl of yoghurt.

Photo credit: Emma Godwin

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