Cucumber Avocado Gazpacho
A refreshing and creamy cold soup made with cucumbers, avocados, and a hint of lime, perfect for hot summer days.
Ingredients
Main Ingredients
- 2 medium cucumbers peeled, seeded, and roughly chopped
- 1 medium ripe avocado peeled and pitted
- 1 cup vegetable broth low-sodium recommended
- 1 small jalapeño seeded and chopped (optional for heat)
- 1 clove garlic minced
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup fresh cilantro for garnish
Instructions
Prepare the Ingredients
- Start by peeling and seeding the cucumbers. Cut them into rough chunks to make blending easier.
- Next, peel and pit the avocado. Cut it into chunks as well.
- Mince the garlic and chop the jalapeño if using. This will add a nice kick to the gazpacho.
Blend the Gazpacho
- In a blender, combine the chopped cucumbers, avocado, vegetable broth, jalapeño, garlic, lime juice, olive oil, salt, and pepper.
- Blend on high speed until the mixture is completely smooth. This should take about 1-2 minutes.
- Taste the gazpacho and adjust the seasoning with more salt or lime juice if necessary.
Chill and Serve
- Transfer the gazpacho to a bowl or container and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill.
- When ready to serve, ladle the gazpacho into bowls and garnish with fresh cilantro.
- Enjoy your refreshing cucumber avocado gazpacho!
Notes
This gazpacho can be made a day in advance and stored in the refrigerator. The flavors will deepen and improve overnight.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg
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