Cucumber & Herb Gazpacho Recipe
Photo by Emma Goodwin
Serves 6

Cucumber & Herb Gazpacho


This is a velvety, iced, super refreshing gazpacho soup containing lots of antioxidants, vitamins and goodness from the amazing variety of ingredients in this recipe. It’s perfect to make ahead – just keep it chilled in the fridge and make sure to give it a good stir before serving.

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

In a Nutribullet or stand up blender, whizz all the ingredients together until smooth, you will need to do this in batches.

Check for seasoning and garnish with herbs, an ice cube, a drizzle of olive oil and a swirl of yoghurt.

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