Cucumber Gazpacho

Cucumber Gazpacho (vegan version)

Although cool temperatures resulted in a late start for lots of our crops, we have been blessed with a fantastic growing season. The rain has been consistent, the temperatures mild and the sunny days plentiful. Our crops have rewarded us with bountiful harvests every week.

Cucumbers in particular have had a great time this season and the results have been a surplus of the cool, crunchy summer treat, so much so that people have been giving their excess to us from their gardens!  We make this Cucumber Gazpacho when the week’s harvest goes especially well. It is a great dish to have on a hot day, as it is served cold. Cool as a cucumber, indeed.


4 fresh cucumbers, peeled and seeded

¼ fresh cilantro, chopped

¼ fresh basil, chopped

1 tbsp. fresh mint, chopped

1 jalapeno, chopped (optional; if you like a little heat)

1 cup green onion, chopped

1 clove garlic, chopped

2 tbsp. Extra Virgin olive oil

Salt and pepper to taste



Combine all ingredients in a blender or food processor and puree until smooth. Season the soup with salt and pepper. Feel free to pulse the soup and leave it a little chunky if you like crunchy bits of cucumber. It is best to make this dish the day before it is to be served so that it has time to meld and chill in the refrigerator.

If you would like to de-veganize it or just mix things up a bit, add a little yogurt or sour cream to the soup after blending it. Serve chilled and enjoy!