Avocado Cucumber Gazpacho

Short Description

Avocado Cucumber Gazpacho is a cool, creamy, and refreshing chilled soup that blends the smooth richness of ripe avocados with the crisp, hydrating flavor of cucumbers. Enhanced with fresh herbs, a touch of vinegar, and yogurt or a dairy-free alternative, it’s a perfect no-cook recipe for warm-weather dining.

Why You’ll Love This Recipe

• Quick and easy to prepare, requiring no cooking
• Light yet satisfying with a smooth, creamy texture
• Packed with healthy fats, fiber, and vitamins
• Naturally gluten-free and easily adaptable for vegan diets
• Ideal for make-ahead meals or entertaining

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ½ cup diced yellow onion, rinsed in hot water for 30 seconds
• 2 cups diced cucumber (peeled or unpeeled)
• ½ ripe avocado
• ½ cup diced celery
• 2 tablespoons diced jalapeño, seeds removed
• 1½ teaspoons salt
• 1 tablespoon chopped cilantro
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1½ tablespoons white wine or champagne vinegar
• 1 large clove garlic
• ¼ cup plain Greek yogurt or sour cream (or vegan substitute)
• ¼ cup olive oil
• 1 teaspoon honey

Directions

1. Rinse the diced onion under hot water to mellow its flavor, then drain.
2. Add all ingredients to a blender.
3. Blend until completely smooth and creamy.
4. Taste and adjust seasoning if needed.
5. Chill before serving, or serve immediately with optional garnishes like fresh herbs, a drizzle of olive oil, or a dollop of yogurt.

Servings and Timing

• Yield: 4 servings
• Prep Time: 5 minutes
• Blend Time: 5 minutes
• Total Time: 10 minutes

Variations

• Use a plant-based yogurt to make it completely vegan.
• Swap out dill or parsley with fresh mint or basil for a flavor twist.
• Add spinach or kale for extra nutrients and a greener hue.
• Replace jalapeño with green bell pepper for a milder version.
• Add a squeeze of lime or lemon juice for extra brightness.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 2–3 days.
• Always serve chilled; do not reheat.
• Stir before serving to recombine any separated ingredients.
• Freezing is not recommended, as the texture may be compromised.

FAQs

What is gazpacho?

Gazpacho is a traditional Spanish cold soup made from blended raw vegetables, typically served during the warmer months.

Can I prepare this recipe in advance?

Yes, this gazpacho can be made a day ahead. Refrigerating it allows the flavors to meld and deepen.

Is this recipe vegan?

It can be made vegan by using a dairy-free yogurt or sour cream alternative.

How can I make this less spicy?

Use less jalapeño or remove all seeds and membranes. You can also omit it entirely for a mild version.

Can I use another type of vinegar?

Yes, apple cider vinegar or red wine vinegar can be used in place of white wine or champagne vinegar.

Will this soup brown because of the avocado?

The vinegar helps prevent browning, but it’s best consumed within a couple of days for the freshest color and flavor.

Can I use a food processor instead of a blender?

A food processor works, but may not produce as smooth a texture as a high-speed blender.

What can I garnish this soup with?

Chopped herbs, diced cucumber, avocado slices, or a swirl of yogurt make great toppings.

Is this soup suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free.

Can I add more vegetables?

Yes, adding bell peppers, leafy greens, or even zucchini can introduce new flavors and nutrients.

Conclusion

Avocado Cucumber Gazpacho is an elegant and nourishing dish that delivers bold, refreshing flavor in every spoonful. It’s quick to make, adaptable to various dietary preferences, and perfect for serving chilled on a hot day. Whether you’re hosting a summer gathering or looking for a healthy meal option, this gazpacho is a standout choice.

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