CUCUMBER AND AVOCADO GAZPACHO
Cucumber And Avocado Gazpacho is a refreshing and silky-smooth soup that’s perfect for warm days or as a chilled starter at a garden gathering. Combining hydrating cucumber, creamy avocado and a hint of citrusy lemon, this raw and uncooked dish comes together effortlessly in minutes. A pinch of salt and pepper enhances the clean, bright flavours, while the avocado adds richness and body. Light yet satisfying, it’s naturally vegan, gluten-free and brimming with healthy fats and fibre. This gazpacho is ideal for those who want something nourishing and cooling without turning on the stove. Whether served as an elegant appetiser or a rejuvenating midday snack, it’s a beautiful green dish that’s visually appealing as it is delicious. The simple ingredients, minimal effort, and maximum flavour of Cucumber and Avocado Gazpacho make it perfect for summer entertaining or easy plant-based living.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
5 ingredients or less, No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Summer, Picnic, Cocktail Party, Backyard BBQ, Spring, Mother’s Day, Graduation, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Quick & Easy, Raw, Low Fat, Healthy, Low Sodium, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
The ingredients required for Cucumber and Avocado Gazpacho are listed below:
- ½ cucumber, peeled and chopped
- ¼ avocado
- ¼ cup water
- 1 tsp lemon juice
- Pinch of salt and pepper
FULL NUTRITIONAL INFORMATION
- Calories: 104.5 kcal
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrate: 10.2 g
- Sugar: 3 g
- Sodium: 156.5 mg
- Fiber: 4.2 g
- Protein: 2 g
- Calcium: 32.9 mg
- Iron: 0.7 mg
- Potassium: 472.1 mg
PREPARATION
- Peel And Chop: Peel the cucumber, remove seeds if desired and chop it into chunks.
- Scoop And Add Avocado: Cut the avocado and scoop out a quarter. Add to a blender.
- Add Liquids: Pour in the water and lemon juice.
- Season: Sprinkle in a pinch of salt and pepper.
- Blend Until Smooth: Blend all ingredients until creamy and smooth.
- Chill Before Serving: Refrigerate for at least 10 minutes before serving for best taste.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips can help you make a better Cucumber and Avocado Gazpacho:
- Use Chilled Ingredients: Start with cold cucumber and avocado for a ready-to-serve cold soup.
- Blend Thoroughly: Ensure ingredients are fully blended for a smooth and creamy texture.
- Taste And Adjust: Add a bit more lemon or salt to balance the flavours to your preference.
- Serving Suggestion: Serve in a chilled bowl or shot glass for presentation at parties.
- Garnish Ideas: Add a mint leaf or cucumber ribbon on top for a visual pop.
VARIATIONS
- Spice It Up: Add a pinch of cayenne or a dash of green chilli for heat.
- Add Herbs: Blend in a few basil or coriander leaves for a fresh twist.
- Creamier Texture: Use coconut water instead of plain water for a hint of sweetness and added creaminess.
- Thicker Version: Add more avocado or a tablespoon of soaked cashews.
- Zesty Finish: Top with lemon zest for an extra burst of brightness and aroma.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 2 days. Stir before serving, as natural separation may occur.
- Freezing: Not recommended due to the avocado’s tendency to darken and the texture change upon thawing.
- Make Ahead: It is best served fresh, but you can prepare the ingredients a few hours ahead and blend just before serving.