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Cucumber Avocado Gazpacho

Cucumber Avocado Gazpacho

This chilled cucumber avocado gazpacho is creamy, refreshing, and packed with vibrant green flavor. No cooking required—just blend, chill, and serve! It’s the perfect healthy starter or light lunch for warm-weather days.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Lunch, Soup
Cuisine Mediterranean, Spanish-Inspired, Vegan
Servings 4 bowls
Calories 220 kcal

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.

Notes

For a spicier kick, add a bit of jalapeño or cayenne.
Use fresh herbs like mint or basil for a twist in flavor.
Best served within 48 hours for optimal taste and color.

Nutrition

Calories: 220kcal
Keyword blender soup, cold soup, cucumber avocado gazpacho, healthy vegan soup, summer recipe
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