Cucumber Avocado Gazpacho

As the sun blazes overhead and the temperature rises, there’s nothing quite like a bowl of cold gazpacho to refresh and invigorate. This classic Spanish dish, traditionally made with ripe tomatoes, peppers, and cucumbers, has long been a staple of summer dining. However, gazpacho can be more than just a tomato-based soup; it can be a canvas for creativity. Enter the Cucumber Avocado Gazpacho, a unique twist that combines the crispness of cucumbers with the creamy richness of avocados. This vibrant green soup not only tantalizes the taste buds but also delivers a hefty dose of nutrients, making it an ideal choice for those hot summer days.

Beat the summer heat with a refreshing bowl of Cucumber Avocado Gazpacho! This unique twist on the classic Spanish dish combines the crispness of cucumbers with the creamy richness of avocados for a nutrient-packed, delicious treat. Ideal for hot days, this gazpacho is not only hydrating and low in calories but also bursting with flavor from fresh ingredients like garlic, lime, and a drizzle of olive oil. Perfect for picnics or gatherings, it’s a light yet satisfying option that will impress your guests and keep you cool all summer long.

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Ingredients

2 large cucumbers, peeled and chopped

2 ripe avocados, halved and pitted

1 cup plain Greek yogurt

1 small red onion, chopped

2 cloves garlic, minced

1 medium jalapeño, seeds removed and chopped (optional for heat)

2 cups vegetable broth (chilled)

1 tablespoon fresh lime juice

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro leaves for garnish

A sprinkle of chili powder or paprika (optional for garnish)

Instructions

Prepare the Ingredients: Start by peeling and chopping the cucumbers, then halve and pit the avocados. Set them aside.

Blend the Base: In a blender or food processor, combine the chopped cucumbers, avocados, Greek yogurt, red onion, garlic, and jalapeño if using.

Add Liquid Ingredients: Pour in the chilled vegetable broth, lime juice, and olive oil.

Season: Add salt and pepper to taste.

Blend Until Smooth: Blend the mixture on high until it’s completely smooth and creamy. You may need to stop and scrape down the sides of the blender a couple of times to ensure all ingredients are well combined.

Chill the Gazpacho: Transfer the gazpacho to a large bowl or container and cover it with plastic wrap. Refrigerate for at least 30 minutes to let the flavors meld and to chill the soup thoroughly.

Serve: Once chilled, stir the gazpacho and taste for seasoning adjustments, adding more salt, pepper, or lime juice as needed.

Garnish and Enjoy: Ladle the gazpacho into bowls, garnish with fresh cilantro leaves, and a sprinkle of chili powder or paprika if desired.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes (including chilling time) | 4 servings