When the heat is on, nothing hits the spot quite like a bowl of Cucumber Avocado Gazpacho. This chilled soup is the ultimate refresher—light, creamy, and loaded with fresh, garden-inspired flavor. Originating from Spain, gazpacho has evolved over the years, and this green twist is trending for all the right reasons. Blending the hydrating crunch of cucumber with the rich smoothness of avocado, this version is a modern favorite for hot weather meals and wellness-focused kitchens.
Why You’ll Love This Cucumber Avocado Gazpacho Recipe
- Quick & Easy: Just blend and chill—no cooking required!
- Healthy & Nourishing: Full of fiber, healthy fats, and antioxidants.
- Perfect for Meal Prep: Make ahead and enjoy all week long.
- Naturally Vegan & Gluten-Free: Great for a variety of diets.
- Beautifully Green & Elegant: Makes a stunning starter or light lunch.
Ingredients Needed for Perfect Cucumber Avocado Gazpacho
Here are the standout ingredients that make this gazpacho shine:
- Cucumber – Brings hydration and a fresh, cooling base to the soup.
- Avocado – Adds rich creaminess and healthy fats without any dairy.
- Fresh Dill & Herbs – Layer the soup with bright, aromatic flavor.
- Lime or Lemon Juice – Balances the richness and brightens the overall taste.
- Garlic & Onion – Give the gazpacho a savory, slightly spicy depth.
- Olive Oil – Smooths out the texture and adds richness.
Step-by-Step Instructions to Make Cucumber Avocado Gazpacho
- Prep the Veggies
Peel and chop the cucumber, scoop out the avocado, and roughly chop herbs, garlic, and onion. - Blend Until Smooth
Add all ingredients to a high-speed blender or food processor. Blend until silky smooth, adding water gradually to adjust thickness. - Season & Chill
Add salt, pepper, and a touch more citrus juice to taste. Chill for at least 1 hour before serving. - Serve & Garnish
Pour into bowls and garnish with fresh dill, a drizzle of olive oil, and optional edible greens like nasturtium.
Expert Tip: For the smoothest texture, use a high-powered blender and strain through a fine mesh if needed.
Recipe Tips & Variations
- Add Heat: Blend in a small jalapeño or a pinch of cayenne for a spicy kick.
- Boost Protein: Top with chickpeas or swirl in Greek yogurt.
- Make it Citrus-Forward: Add zest from the lime or lemon for extra brightness.
- Herb Swap: Use basil or mint instead of dill for a different flavor twist.
- Chill Time: The longer it chills, the better the flavor melds!
How to Store & Reheat
- To Store: Keep leftover cucumber avocado gazpacho in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Actually—don’t! This soup is meant to be served cold. Just stir well before serving again.
Similar Recipes You’ll Love
Craving more fresh and flavorful ideas like this Cucumber Avocado Gazpacho? These recipes are just as easy, creamy, and satisfying:
- Cucumber Snack with Bacon and Cheddar – A crunchy, creamy delight that’s perfect for quick bites or party platters.
- Cucumber Salad – Light, crisp, and tangy—this simple cucumber salad is a refreshing staple for any summer spread.
- Chicken Avocado Ranch Burritos – Packed with juicy chicken, creamy avocado, and tangy ranch, these wraps are a perfect lunch-on-the-go.
Try one next and keep the fresh flavor rolling!
Frequently Asked Questions (FAQ)
Can I make cucumber avocado gazpacho ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge, once the flavors have time to meld.
Do I need to peel the cucumber?
If you’re using an English or Persian cucumber, peeling is optional. For thicker-skinned cucumbers, peeling is recommended for a smoother texture.
Can I freeze this gazpacho?
Not recommended—avocado tends to change texture once frozen and thawed. It’s best enjoyed fresh.
What can I serve with this soup?
Try crusty sourdough bread, grilled shrimp skewers, or a fresh tomato salad for a full summer meal.
This Cucumber Avocado Gazpacho is a true summer gem—refreshing, creamy, and oh-so-simple. Whether you’re serving it as a fancy starter or a weekday lunch, it’s guaranteed to cool you down and lift your spirits. Give it a try, share your creation online, and don’t forget to follow for more seasonal recipes packed with flavor and ease!
Cucumber Avocado Gazpacho
Ingredients
- 2 large cucumbers peeled and chopped
- 2 ripe avocados peeled and pitted
- 1 garlic clove
- 1/2 small yellow onion or 2 green onions
- 1/4 cup fresh dill or parsley/mint
- 2 tablespoons lime or lemon juice
- 1/4 cup extra virgin olive oil
- 1 cup cold water adjust to desired consistency
- Salt and pepper to taste
Instructions
- Add cucumbers, avocados, garlic, onion, dill, citrus juice, and olive oil to a high-speed blender.
- Pour in water and blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with olive oil, herbs, or edible greens. Serve cold.