Two bowls of cucumber, cornichon and pickled onion gazpacho topped with olive oil and basil

Cucumber gazpacho

Name: Cucumber gazpacho
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 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

Nadine Brown

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

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Use up a mixed jar of cornichons and mini pickled onions to make a refreshing chilled soup. The jar often comes with mustard seeds in the brine, creating a pretty garnish

Gluten free

Low calorie

Vegan

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal390

low
fat37g
saturates5.5g
carbs7.8g
sugars4.4g
fibre4.1g
protein4.3g
salt1.3g

Method

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.

Discover more delicious vegan soup recipes

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Nadine Brown

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