Cucumber and Avocado Gazpacho

Cucumber and Avocado Gazpacho

Ingredients:

  • 2 large cucumbers, peeled and chopped
  • 2 ripe avocados, pitted and peeled
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ¼ cup fresh cilantro, chopped (plus extra for garnish)
  • 1 cup cold water or vegetable broth
  • ¼ cup Greek yogurt (optional for extra creaminess)
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions:

  1. Prepare the Ingredients:
  • Peel and chop the cucumbers.
  • Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
  1. Blend the Soup:
  • Add the chopped cucumber, avocados, lime juice, garlic, and cilantro to the blender.
  • Pour in the cold water or vegetable broth.
  • If you want a creamier texture, add Greek yogurt at this stage.
  1. Season and Puree:
  • Blend the mixture until smooth and creamy.
  • Taste and season with salt and pepper as needed.
  • If the soup is too thick, add more water or broth to reach your desired consistency.
  1. Chill the Gazpacho:
  • Transfer the soup to a bowl or pitcher, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
  1. Serve:
  • Pour the chilled gazpacho into bowls.
  • Drizzle a little olive oil on top and garnish with extra chopped cilantro.
  • Serve cold, with crusty bread or crackers on the side if desired.

This refreshing gazpacho is perfect for a light summer meal or appetizer, offering a creamy and cooling taste that’s both healthy and satisfying.

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