Description
This Cucumber Avocado Gazpacho is a refreshing and creamy chilled soup, perfect for hot summer days. Made with cucumbers, avocados, and fresh herbs, this no-cook soup is light, healthy, and bursting with flavor. Easy to prepare in just 10 minutes, it’s the ideal dish for a light lunch, appetizer, or cooling starter.
Ingredients
2 large cucumbers, peeled and chopped
2 ripe avocados, peeled and pitted
1 garlic clove
½ small yellow onion or 2 green onions
¼ cup fresh dill (or parsley/mint)
2 tablespoons lime or lemon juice
¼ cup extra virgin olive oil
1 cup cold water (adjust to desired consistency)
Salt and pepper to taste
Instructions
1. Blend the Ingredients:
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Add cucumbers, avocados, garlic, onion, dill, lime or lemon juice, and olive oil to a high-speed blender.
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Pour in cold water and blend until smooth and creamy.
2. Season:
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Taste the soup and season with salt and pepper to your preference.
3. Chill:
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Refrigerate the gazpacho for at least 1 hour before serving to allow the flavors to meld and the soup to chill.
4. Serve:
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When ready to serve, garnish with a drizzle of olive oil, fresh herbs, or edible greens for an added touch of flavor.
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Serve the gazpacho cold for a refreshing treat.
Notes
Spicy Kick: Add a small amount of jalapeño or cayenne pepper for a bit of heat.
Herb Variations: Swap dill for other fresh herbs like mint, parsley, or basil.
Creamier Texture: Add more avocado for an even creamier soup.
Add Crunch: Top with diced cucumber or croutons for some extra texture.
- Prep Time: 10 minutes
- Category: Appetizer, Soup, Light Meal
- Method: Blending
- Cuisine: Mediterranean, Vegan
