Cool and refreshing nothing satisfies during the heat of summer quite like a bowl of gazpacho. Loaded with fresh veggies and herbs gazpacho is healthy and delicious and made even better when cucumber is the star. Discover the best recipe for making Cucumber Gazpacho with Avocado at home.
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Hailing from the Andalucia region of Spain gazpacho is a cold soup made with blended raw vegetables. The traditional recipe calls for fresh ripe tomatoes but you can find gazpachos made with a vareity of different vegetables and fruits including pepper, melons and in this case cucumber. A blend of fresh cucumber with creamy avocado and aromatic herbs this cucumber gazpacho is healthy and delicious.
Ingredients for Cucumber Avocado Gazpacho
- English cucumber
- avocado
- yellow bell pepper
- shallot
- garlic
- fresh parsley
- fresh mint
- lemon juice
- sherry vinegar or apple cider vinegar
- olive oil
- kosher salt
- ground black pepper
- water, as needed
How to Make Cucumber Avocado Gazpacho
Chop the cucumber, avocado and bell pepper and place in the blender. Add in the shallot, garlic, parsley, mint, lemon juice, vinegar, olive oil, salt and pepper. Blend on medium speed until everything is smooth and creamy. Transfer to a container and chill for at least 1 hour. Garnish with sliced cucumber, a drizzle of olive oil or yogurt. Serve as desired.
If you like this Cucumber Gazpacho with Avocado be sure to take a look at some of my other recipes!
Cucumber Tomato Salad with Feta
Easy Mediterranean White Bean Salad
Spicy Roasted Cauliflower Soup
Tuscan Kale and White Bean Soup
If you make this Cucumber Gazpacho with Avocado please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Cucumber Gazpacho with Avocado
Equipment
- 1 high speed blender
Ingredients
- 1 large English cucumber or 4-5 Persian cucumbers
- 1 large avocado
- 1 yellow bell pepper
- 1 shallot
- 1-2 cloves garlic
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar or apple cider vinegar
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- water, as needed
Instructions
- Chop the cucumber, avocado and bell pepper and place in the blender.
- Add in the shallot, garlic, parsley, mint, lemon juice, vinegar, olive oil, salt and pepper. Blend on medium speed until everything is smooth and creamy.
- Transfer to a container and chill for at least 1 hour. Serve as desired.
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Ann says
I have never heard of this dish before. However, I love cucumbers and avocados, so I feel this would be right up my alley!
Jamie says
Wow! This looks incredibly delicious and very yummy! Plus it’s a healthy treat that everyone will love! Thanks for sharing this with us!
Amy Liu Dong says
I have never tried to make cold soup like this. It is so pretty and looks really easy to make!
Saving this recipe as my reference!