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As summer approaches, the craving for light, refreshing meals often takes center stage. One dish that perfectly embodies this seasonal desire is gazpacho—a traditional cold soup that originated in the sun-soaked landscapes of Spain. Known for its vibrant flavors and chilled, invigorating nature, gazpacho is a staple during the warm months, providing a nutritious way to enjoy a variety of fresh vegetables. However, while classic gazpacho holds a special place in culinary traditions, our recipe takes a modern twist by incorporating creamy avocado and crisp cucumber, creating a unique take on this beloved dish.

Light Avocado Cucumber Gazpacho

Beat the heat this summer with a refreshing avocado cucumber gazpacho that's easy to make and packed with flavor. This modern twist on the classic Spanish cold soup combines creamy avocados and crisp cucumbers for a delightful dish perfect for warm days. Rich in nutrients and hydration, it features simple ingredients like cherry tomatoes, red onions, and garlic. Serve chilled for a nutritious, vibrant meal that's as satisfying as it is delicious. Perfect for varying diets like vegan and gluten-free, this gazpacho is sure to become a summer favorite!
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Ingredients
  

2 ripe avocados, halved and pitted

2 large cucumbers, peeled and roughly chopped

1 cup ripe cherry tomatoes, halved

1 small red onion, chopped

2 cloves garlic, minced

2 cups vegetable broth (chilled)

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon cumin powder

Salt and black pepper, to taste

Fresh herbs (such as cilantro or parsley) for garnish

Optional: chili flakes for a spicy kick

Instructions
 

Prepare the Ingredients: Begin by gathering all the ingredients. Peel and chop the cucumbers, halve the cherry tomatoes, and chop the red onion. Mince the garlic.

    Blend the Base: In a blender or food processor, combine the avocados, chopped cucumbers, cherry tomatoes, red onion, and minced garlic.

      Add the Liquids: Pour in the chilled vegetable broth and add the lime juice and olive oil to the blender. Blend until smooth and creamy.

        Season the Gazpacho: Sprinkle the cumin powder into the mixture, and add salt and black pepper to taste. Depending on your preference, add chili flakes for some heat. Blend again until well combined.

          Chill and Serve: Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 30 minutes to allow the flavors to meld.

            Garnish: Before serving, give it a good stir. Serve the gazpacho chilled, garnished with fresh herbs and an extra drizzle of olive oil if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings