Cucumber and Avocado Gazpacho Recipe

This Cucumber and Avocado Gazpacho Recipe is easy to make and tastes great!

Made with fresh ingredients and topped with olive oil and cilantro, this light and refreshing soup is especially enjoyable when served cold on a warm day.

What is Avocado and Cucumber Gazpacho?

Avocado and Cucumber Gazpacho is a vibrant green colored chilled soup that is refreshing and easy to make.

I like that this chilled soup can be made with healthier ingredients.

Have you tried Roasted Red Pepper Gazpacho soup recipe?

That Roasted Red Pepper Gazpacho is a simple soup made with roasted red peppers, tomatoes and cucumbers.
Both this recipe for cucumber and avocado gazpacho and that recipe for roasted red pepper gazpacho are easy blender soups that taste great when served cold.

Using a good blender to make this recipe is recommended. You can find a selection of good blenders here.

Why we love Gazpacho soup made with avocado.

This recipe is quick and simple to make.
It can be made in about 15 minutes.

Here is what else we like about this recipe.

• The ingredients used in making this recipe are healthier ingredients
• This avocado soup is refreshing when served chilled.
• The cucumber adds a subtle sweetness to this soup while the avocado adds a vibrant green color along with a creamy texture.
• Gazpacho can be served as an appetizer or as a meal in itself.
• The ingredients used in this soup are common ingredients that you may already have on hand
• Leftover gazpacho cane be used in other recipes such as sauces for pasta.

Ingredients needed to make cucumber gazpacho with avocado.

• Cucumber. Your cucumber should be washed, dried, and then diced small.
• Avocado. Use a medium avocado that has had the skin and seed removed and then cut in half.
• Onion. Your onion should be diced. A shallot can alternatively be used.
• Garlic. Lightly crushed so that the juices stay inside.
• Cilantro. Washed, dried, and then chopped.
• Lemon Juice. Freshly squeezed is preferred.
• Olive Oil. Drizzled on top for the perfect garnish!
• Seasonings as desired. This can include salt and pepper.

Tips for making the best avocado gazpacho.

An English cucumber was used to make my gazpacho. You can use the cucumber of your choice as long as the skin can be eaten as the skin will stay on.

More helpful tips for you.

1. When selecting an avocado, look for a medium sized avocado that is ripe and slightly soft for the best soup texture. Overripe avocados can make the soup too mushy and not enjoyable.
2. This is one the few recipes that works even better with cold ingredients. Chilling your ingredients can result in a colder, more refreshing soup.
3. You can take this soup up a notch by adding some red pepper flakes or a drip or two of hot sauce.
4. The lemon juice is added to balances the richness of the avocado. Lime juice or red wine vinegar can also be used for balance.
5. Feel free to add other ingredients such as peas, celery, or coconut milk for additional flavor, texture, and benefits.
6. Taste your soup just before serving and make adjustments as desired for taste.

How to make Cucumber and Avocado Gazpacho

Prep Time: 15 minutes .
Servings: 4 as an appetizer, 2 as a main dish .

1. Prepare. Prepare your ingredients as indicated. This include dicing your cucumber, onion, and cilantro.
2. Pulse. In a blender (or food processor) add your cucumber, onion, cilantro, avocado, and garlic. Give the ingredients a few pulses to get them started.
3. Blend. Add your olive oil along with the lemon juice and seasonings and blend on high until smooth and creamy.
4. Adjust. Taste your gazpacho and add additional seasonings as needed. You can also add up to two tablespoons of water or coconut milk to thin out the soup if needed.
5. Chill. Cover your soup and refrigerate for at least an hour before serving.
6. Serve. Serve your soup cold with olive oil drizzled on top and garnished if desired with additional cilantro.

Expert Tip👉 It is best to refrigerate your soup for at least an hour, however, allowing it to chill overnight will allow the flavors to meld together for optimal flavor.

How to store Cucumber and Avocado Gazpacho

Avocado soup should be stored in an airtight container and refrigerated. When properly stored it should keep for up to three years. Because there is avocado in the soup, it may turn a bit brown. It is best to stir the soup before serving.

You may also be interested in these avocado recipes.

• Easy Avocado Hummus
• Creamy Mediterranean Diet Avocado Pasta
• Tortellini Salad with Avocado Vinaigrette
• Avocado Breakfast Bruschetta
• Easy Vegan Stuffed Avocado
• Chilled Avocado and Pea Soup

Print the recipe for Cucumber and Avocado Gazpacho

Cucumber and Avocado Gazpacho Recipe, a simple 15 minute appetizer or meal recipe made in a blender. Vegan and Mediterranean diet friendly.

Please see recipe post for further details on this recipe.