Print

Fresh Cucumber Avocado Gazpacho

Fresh Cucumber Avocado Gazpacho - featured image
Print Recipe

A quick and easy chilled soup combining creamy avocado and crisp cucumber, perfect for refreshing summer meals.

Ingredients

Scale
  • 3 medium English cucumbers, peeled and chopped (about 1 lb or 450g)
  • 2 ripe Hass avocados, peeled and pitted (about 7 oz or 200g total)
  • 1 small clove garlic, minced
  • 2 stalks green onions, chopped (white and green parts)
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh cilantro or fresh dill, chopped
  • 1 cup vegetable broth or cold water (low-sodium broth preferred)
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper, freshly ground
  • Optional garnish: diced cucumber, a drizzle of olive oil, or a sprinkle of smoked paprika

Instructions

  1. Peel and chop the cucumbers into roughly 1-inch pieces (about 1 lb or 450g). Scoop out the flesh of the avocados (about 7 oz or 200g total). Mince the garlic and chop the green onions and herbs. (Time: 10 minutes)
  2. Place cucumbers, avocado, garlic, green onions, lime juice, olive oil, and herbs into the blender jar. Pour in the vegetable broth or cold water. Start with less liquid; you can always add more for desired consistency.
  3. Blend on high for 1 to 2 minutes until the mixture is silky and well combined. Stop and scrape down the sides as needed. The soup should be thick but pourable.
  4. Add salt and freshly ground black pepper. Pulse briefly to mix. Taste and adjust seasoning — more lime juice for tang, salt for depth, or olive oil for richness.
  5. Transfer to a bowl or container, cover, and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors marry and the soup chill.
  6. Give the soup a gentle stir before serving. Ladle into chilled bowls and garnish with diced cucumber, a drizzle of olive oil, or a sprinkle of smoked paprika if desired.

Notes

Use ripe but firm avocados for best creamy texture. Chill the soup for at least 1 hour to let flavors meld. If soup is too thick after chilling, stir in a splash of cold water or broth. For extra smooth texture, strain through a fine mesh sieve. Reserve some diced cucumber before blending for garnish and texture contrast.

Nutrition

Keywords: cucumber, avocado, gazpacho, chilled soup, summer recipe, healthy, vegan, gluten-free, easy, refreshing

Find it online: https://wigglebite.com/fresh-cucumber-avocado-gazpacho-recipe-easy-homemade-chilled-soup-for-summer/