Make this cucumber gazpacho, then check out our classic gazpacho, vegetable and watermelon gazpacho and more soup recipes.


  • 250g cucumber, peeled
  • 50g avocado
  • 6 yellow tomatoes (we used Datterini)
  • 8 cornichons, 6 kept whole, 2 sliced, plus 2 tbsp of pickle brine
  • 8 baby pickled onions, 6 kept whole, 2 quartered
  • 50ml olive oil, plus 1 tbsp
  • large handful of basil, plus smaller leaves to garnish
  • ½ jalapeño, seeds removed
  • 1 garlic clove, peeled
  • pinch of sugar
  • mustard seeds, from the pickle jar


  • STEP 1

    Put the cucumber, avocado, tomatoes, whole cornichons and juice, whole onions, 1 tbsp of olive oil, half the basil, the jalapeño, garlic and sugar into a blender. Blitz until completely smooth. If too thick, add up to 2 tbsp of water to thin slightly. Season to taste, then pour into a jug and transfer to a fridge to completely chill.

  • STEP 2

    Blitz the remaining basil and oil in a blender until as smooth as possible. Transfer to a small pan and gently simmer for 2-3 mins, stirring often, until just starting to bubble. Double strain into a small bowl and leave to cool completely.

  • STEP 3

    When you’re ready to serve, divide the gazpacho between two small bowls. Drizzle over the basil oil and garnish with the remaining cornichons, pickled onions and basil leaves. Sprinkle over the mustard seeds and serve.

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