Cucumber Avocado Gazpacho

Gazpacho has a rich history that dates back to the Andalusian region of Spain. Traditionally made with a base of tomatoes, peppers, onions, garlic, and bread, this cold soup was originally a way for farmers to use up ripe produce during the sweltering summer months. Over time, various adaptations emerged, allowing for creativity in ingredients and flavors, leading to the diverse range of gazpacho styles we have today.

Beat the summer heat with a refreshing cucumber avocado gazpacho! This creamy cold soup combines hydrating cucumbers and rich avocados for a deliciously satisfying dish that’s perfect for warm days. With a quick prep time of under thirty minutes and no cooking required, it’s an easy choice for picnics, lunches, or gatherings. Packed with nutrients and bursting with flavor, this gazpacho is not just healthy but also a delightful way to enjoy seasonal ingredients. Serve chilled for an invigorating treat!

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Ingredients

2 large cucumbers, peeled and chopped

1 ripe avocado, pit removed and flesh scooped

1/2 cup fresh cilantro leaves (adjust to taste)

1/4 cup red onion, chopped

1 small jalapeño, seeded and roughly chopped (optional, adjust for spice)

2 cups vegetable or chicken broth (cold)

1/4 cup fresh lime juice (about 2 limes)

1 clove garlic, minced

Salt and pepper to taste

1/4 teaspoon ground cumin (optional)

Extra diced cucumber and avocado for garnish

Olive oil for drizzling (optional)

Instructions

Prepare the Ingredients: Start by peeling and chopping the cucumbers, and then scoop out the avocado. For easier blending, chop all vegetables into smaller pieces.

Blend: In a blender or food processor, add the chopped cucumbers, avocado, cilantro, red onion, jalapeño (if using), garlic, lime juice, cumin, and salt and pepper. Pour in the chilled vegetable or chicken broth.

Puree the Mixture: Blend until the mixture is smooth and creamy. If the gazpacho is too thick for your liking, you can add more broth until desired consistency is reached.

Chill: Transfer the gazpacho into a bowl or an airtight container and refrigerate for at least 1 hour. This allows the flavors to meld together beautifully.

Serve: Once chilled, give the gazpacho a good stir and taste for seasoning, adjusting with more salt, pepper, or lime juice as needed. Pour into bowls and garnish with diced cucumber and avocado. If desired, drizzle a little olive oil on top for added richness.

Enjoy: Serve the gazpacho chilled as a refreshing appetizer or light meal, perfect for summer gatherings or a healthy snack!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings