Pear & Cucumber Gazpacho

Gazpacho is a Spanish soup served cool, making it the perfect summer meal. I know that can sound kind of strange if you’ve never had cold soup before. I thought so too before I tried it myself, but when I did I realised I’d been missing out!

It’s so delicious and refreshing!

My pear and cucumber gazpacho is light enough to enjoy as an entrée. Or, if you’re like me, it’ll be your go-to recipe when you want to counteract some of the more substantial meals you consumed earlier in the week.

It’s the perfect lazy dinner too, as you won’t have to cook anything and can whiz it up in 10 minutes! 🙆

A drizzle of my fragrant five-minute basil oil pairs well with a bowl of pear and cucumber gazpacho. But if you’re feeling super lazy, you can just drizzle olive oil on it. I won’t tell anyone!

A wooden chopping board with pears, cucumbers, spring onions, celery, and radishes
The ingredients
A metal bowl containing chopped fruit and vegetables
Step 1: Roughly chop all of the fruit and vegetables
A bowl of pear and cucumber gazpacho
Pear and Cucumber Gazpacho
A bowl of pear and cucumber gazpacho

Pear & Cucumber Gazpacho

Course: Small Meals
Cuisine: Soup, Spanish
Keyword: Cold Food, Dairy-Free, Low Carb, Nut-Free, Pescatarian, Raw, Refined Sugar-Free, Savoury, Soup, Soy-Free, Spanish, Spicy, Summer, Vegan, Vegetarian, Yeast-Free
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 large bowls
Calories: 407 kcal
Author: Silvia Morris

Pear and cucumber gazpacho makes for the ideal entrée for a summer evening with it's light and zesty flavours, and it only takes ten minutes to make!



  • 4 Tbsp soy yoghurt or coconut yoghurt
  • 3 cucumbers medium-sized, peeled
  • 3 pears green, peeled, and core removed
  • 2 cubanelle peppers medium-sized (or 3 small) long yellow peppers, tops and seeds removed
  • 2 celery stalks, ends removed
  • 2 spring onions ends removed
  • ½ garlic clove minced or grated
  • 1 tsp fresh ginger minced or grated
  • 1 Tbsp basil oil or olive oil
  • ½ fresh lime juiced
  • ½ tsp salt


  • 1 Tbsp basil oil or olive oil
  • 2 pinches ground chipotle or ground sumac if you don't like chilli
  • 1 handful fresh thyme leaves optional
  • 1 radish very finely sliced, optional


  1. Roughly chop all of the fruit and vegetables. Add all of the ingredients to a blender or vitamiser and process until smooth.
  2. Serve cool in bowls and garnish with radish slices, thyme leaves, a drizzle of basil oil, and a pinch of ground chipotle.

Recipe Notes

  • Chipotle chilli powder can be difficult to find in supermarkets in Australia. I purchase mine from iHerb.
  • You can make this recipe ahead of time; store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Pear & Cucumber Gazpacho
Amount Per Serving
Calories 407 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Sodium 653mg 27%
Potassium 1329mg 38%
Total Carbohydrates 65g 22%
Dietary Fiber 15g 60%
Sugars 40g
Protein 6g 12%
Vitamin A 94.3%
Vitamin C 231.4%
Calcium 16.5%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

Please read the Silvobeat nutritional facts disclaimer.

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