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Cucumber Gazpacho (Nightshade-free, AIP)

  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


Units Scale

For gazpacho

  • 16 oz cucumber unpeeled
  • 1/2 cup coconut yogurt
  • 3 tbsp cilantro
  • 2 springs of green onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp salt

For garnish

  • 34 mint leaves
  • 2 tbsp microgreens


  1. Add all of the ingredients to a high-speed blender and blend until totally smooth and no large chunks of cucumber remain.
  2. Transfer to the fridge and allow to chill for 30 minutes or more.
  3. Pour the gazpacho into two small bowls and top with mint and microgreens. Serve chilled.


Be sure to leave enough time for this soup to chill!

Add additional garnishes like more yogurt, or chopped avocado if desired.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Category: Sides
  • Method: No Cook
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 92
  • Fat: 6.7g
  • Carbohydrates: 5.3g
  • Fiber: .6g
  • Protein: .2g

Keywords: cucumber gazpacho