Cucumber and Avocado Gazpacho

This Cucumber and Avocado Gazpacho is a refreshing, light, and creamy cold soup that’s perfect for hot summer days. The cool cucumber and creamy avocado blend beautifully with a touch of garlic and fresh herbs, creating a vibrant and healthy dish. This gazpacho is not only packed with flavor but also rich in nutrients, making it a great appetizer or light meal.

Ingredients

• 1 large cucumber, peeled and chopped

• 1 ripe avocado, peeled and pitted

• 1/4 cup red onion, chopped

• 1 small garlic clove, minced

• 1 cup cold vegetable broth (or water)

• 2 tbsp olive oil

• 1 tbsp freshly squeezed lime juice (or lemon juice)

• 1/4 tsp ground cumin (optional, for extra depth)

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish (optional)

Preparation Steps

1. Prepare the Ingredients

Peel and chop the cucumber into small pieces. Peel and pit the avocado, then chop it into chunks. Chop the red onion and mince the garlic.

2. Blend the Soup

In a blender or food processor, combine the cucumber, avocado, red onion, garlic, vegetable broth, olive oil, lime juice, and cumin (if using). Blend until smooth and creamy. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.

3. Season and Chill

Taste the gazpacho and adjust the seasoning with salt and pepper. Once seasoned to your liking, cover the blender and chill the soup in the refrigerator for at least 1 hour before serving. The cold temperature enhances the flavors and makes it even more refreshing.

4. Serve

Once chilled, pour the gazpacho into bowls and garnish with freshly chopped cilantro or parsley for added freshness. You can also drizzle a little extra olive oil on top for richness.

Expert Tips

• Add Texture: If you prefer a chunkier texture, pulse the gazpacho a few times instead of blending it completely smooth.

• Spicy Kick: For a bit of heat, add a chopped jalapeño or a pinch of cayenne pepper to the soup before blending.

• Make it Vegan: This recipe is naturally vegan, but feel free to swap the vegetable broth for water or another plant-based liquid if preferred.

Why This Dish Works

This Cucumber and Avocado Gazpacho is the perfect balance of cool, creamy, and refreshing. The avocado provides a rich, velvety texture, while the cucumber keeps the soup light and hydrating. The addition of garlic, lime juice, and cumin adds complexity and depth, making it a delightful dish to enjoy on warm days.

Conclusion

Cucumber and Avocado Gazpacho is a healthy, vibrant, and creamy cold soup that’s ideal for summer. It’s quick to prepare, full of fresh flavors, and incredibly refreshing – the perfect dish for hot weather or whenever you crave something light and satisfying.