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:
- 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.
- 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.
- 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.
- 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.
- 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.