Avocado Cucumber Gazpacho
Avocado Cucumber Gazpacho
Ingredients
- 1 1/2 English cucumber, peeled and roughly chopped
- 2 ripe avocados, pitted and scooped out
- 1/2 green bell pepper, seeded and roughly chopped
- 1 garlic clove, minced
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup cold water
- 1/4 cup fresh cilantro, roughly chopped, plus more for garnish
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup cherry tomatoes, halved, for garnish
Instructions
- 1
Combine the chopped cucumber, scooped avocado, chopped green bell pepper, minced garlic, fresh lime juice, extra virgin olive oil, cold water, chopped cilantro, sea salt, and black pepper in a high-speed blender.
⏱️ 5 min
- 2
Blend on high speed until the mixture is completely smooth and creamy. If the gazpacho is too thick, add 1-2 tablespoons more cold water until desired consistency is reached.
⏱️ 5 min - 3
Taste and adjust seasonings as needed. You may want to add more salt, pepper, or lime juice to your preference.
⏱️ 2 min
- 4
Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly. Chilling is crucial for the best flavor.
⏱️ 60 min
- 5
Before serving, give the gazpacho a good stir. Ladle into individual bowls and garnish with halved cherry tomatoes and a sprinkle of fresh cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Cucumber Gazpacho
- 1 1/2 English cucumber, peeled and roughly chopped
- 2 ripe avocados, pitted and scooped out
- 1/2 green bell pepper, seeded and roughly chopped
- 1 garlic clove, minced
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup cold water
- 1/4 cup fresh cilantro, roughly chopped, plus more for garnish
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup cherry tomatoes, halved, for garnish
Instructions
- 1
Combine the chopped cucumber, scooped avocado, chopped green bell pepper, minced garlic, fresh lime juice, extra virgin olive oil, cold water, chopped cilantro, sea salt, and black pepper in a high-speed blender.
⏱️ 5 min - 2
Blend on high speed until the mixture is completely smooth and creamy. If the gazpacho is too thick, add 1-2 tablespoons more cold water until desired consistency is reached.
⏱️ 5 min - 3
Taste and adjust seasonings as needed. You may want to add more salt, pepper, or lime juice to your preference.
⏱️ 2 min - 4
Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly. Chilling is crucial for the best flavor.
⏱️ 60 min - 5
Before serving, give the gazpacho a good stir. Ladle into individual bowls and garnish with halved cherry tomatoes and a sprinkle of fresh cilantro.
⏱️ 3 min