Lunch | Dinner

Creamy Cucumber Gazpacho

  • 15 Mins

    Prep Time

  • 0 Mins

    Cook Time

  • 5


  • 262


  • 18g


  • 14g


  • 15g




  • ¼ Cup + 2 Tbsp Lime Juice, wash limes before juicing
  • ½ Cup Full-Fat Canned Coconut Milk, stirred
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Medium Avocado, pitted and peeled
  • 2 Medium English Cucumbers, unpeeled, washed and cut into chunks
  • ½ Medium Red Onion, peeled and chopped
  • ½ Medium Jalapeño Pepper, washed, stemmed and seeded
  • 1 Garlic Clove, peeled
  • ½ Cup Fresh Cilantro, washed
  • ¼ Cup Fresh Flat Leaf Parsley Leaves, washed
  • 1 ½ Tsp Kosher Salt
  • ½ Tsp Pepper
  • ½ Tsp Sugar
  • Basil Leaves, washed (optional)
  • ¼ Cup Sour Cream, pasteurized (optional)


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Blend Ingredients To a blender, add the lime juice, coconut milk and oil. Add avocado, cucumbers, onion, jalapeño, garlic, cilantro, and parsley. Blend until smooth.

  • 3.

    Blend In Seasonings Add salt, pepper, and sugar and blend until very smooth. Taste and adjust seasoning accordingly. Place in the refrigerator to chill for at least 1 hour.

  • 4.

    Serve & Enjoy To serve, pour gazpacho into bowls and garnish with basil leaves and sour cream. Enjoy!

  • 5.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Cold Foods

Cold foods may be better tolerated when foods don’t taste as they normally do.


Flavoring foods with herbs, like cilantro and parsley, may help if foods have little or no taste.

Onion & Garlic

Onion and garlic may be beneficial if foods have a bitter or metallic taste.

Fatigue Buster

  • Pre-Squeezed Juice

    Purchase pre-squeezed lime juice.

  • Refrigerate

    Store gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy for another meal. It is not recommended to freeze this soup.

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