Cucumber Gazpacho with Avocado
A silky, refreshing cucumber and avocado gazpacho that’s ready in minutes. Blended with fresh herbs, lime, and olive oil, it’s fiber-rich, low in carbs, and full of healthy fats. Perfect as a chilled appetizer, light meal, or make-ahead dish for summer gatherings.
Equipment
- 1 Blender (high-speed recommended)
- 1 knife
- 1 Cutting board
- 1 salad spinner (optional, for washing herbs)
- Measuring cups and spoons
Ingredients
- 2 large cucumbers peeled and seeded
- 1 medium avocado
- ½ cup fresh cilantro or basil
- ½ cup fresh parsley curly or flat-leaf
- ½ cup sour cream or yogurt or coconut cream
- 2 tbsp lime juice about 1 lime
- ¼ red onion or 3 green onions, green part only for low-FODMAP
- 1 clove garlic optional, omit for low-FODMAP
- ½ cup olive oil or garlic-infused olive oil for low-FODMAP
- 1 tbsp sherry vinegar or white wine/champagne/apple cider vinegar
- 1 tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- ¼ tsp cumin optional
Instructions
- Prepare the Cucumbers: Start by washing your cucumbers thoroughly under cold running water to remove any dirt or residue. Using a sharp knife, peel the cucumbers to remove the skin, which can sometimes be slightly bitter. Next, slice the cucumbers in half lengthwise and use a spoon to gently scoop out the seeds. This step ensures a smoother, creamier gazpacho with a milder flavor. Cut the cucumbers into chunks that will blend easily.
- Prep the Avocado: Select a perfectly ripe avocado—it should yield slightly to gentle pressure. Slice the avocado in half, remove the pit, and carefully scoop out the flesh with a spoon. Place the avocado in a small bowl and set it aside for now. Using ripe avocado ensures a naturally creamy texture that eliminates the need for heavy cream while adding healthy fats.
- Wash and Chop the Herbs: Take your fresh cilantro and parsley and remove any large stems. These stems can be tough and affect the texture of the soup, so focus on the leaves and tender parts. Rinse the herbs thoroughly in cold water, using a small salad spinner if available, to remove all dirt or grit. Pat them dry with a paper towel or kitchen cloth. Roughly chop the herbs before adding them to the blender, which will help them incorporate smoothly.
- Prepare the Aromatics: Peel and finely chop the red onion, or slice the green part of green onions if following a low-FODMAP version. Peel the garlic clove if using, and lightly crush it. These aromatics will provide depth of flavor to the gazpacho, balancing the freshness of the cucumbers and herbs.
- Combine Ingredients in Blender: Place the cucumber chunks, avocado, chopped herbs, onion, and garlic directly into a high-speed blender. Add the sour cream (or yogurt or coconut cream) for creaminess, followed by the lime juice for a fresh, tangy kick. Pour in the olive oil, which adds smoothness and healthy fats, and the sherry vinegar, which brightens the flavor profile.
- Season the Soup: Sprinkle in the sea salt, black pepper, and optional cumin. These seasonings are crucial to balance the natural sweetness of the cucumber and avocado. Don’t worry about overthinking this step—season lightly first, as you can always adjust after blending.
- Blend Until Smooth: Secure the lid on the blender and blend the mixture on high speed for 1–2 minutes, or until completely smooth. If needed, stop and scrape down the sides with a spatula to ensure everything is fully incorporated. The resulting soup should be velvety, vibrant green, and thick enough to coat a spoon without being runny.
- Taste and Adjust: Taste the gazpacho carefully and adjust seasonings as needed. Add more salt, pepper, or lime juice if desired. This is your chance to customize the flavor—some may like it tangier with extra lime, while others may prefer a stronger herb presence.
- Chill the Soup: For best results, refrigerate the gazpacho for at least 30 minutes before serving. Chilling allows the flavors to meld together and creates a refreshingly cool soup, perfect for warm weather. If in a hurry, you can serve immediately, but the chilled version offers a more harmonious taste.
- Serve and Garnish: Pour the gazpacho into individual bowls or small glasses for a beautiful presentation. Add optional garnishes such as crumbled cheese, edible flowers, fresh herbs, a drizzle of olive oil, or thin slices of cucumber or avocado. Garnishes not only enhance the visual appeal but also add extra texture and flavor. Serve immediately and enjoy a creamy, refreshing, nutrient-packed soup.
Notes
- Use ripe avocado for a naturally creamy texture without needing extra dairy or fat.
- Removing cucumber seeds ensures a smoother soup with no bitterness.
- Fresh herbs are key—avoid dried herbs, which won’t give the same vibrant flavor.
- Adjust garlic, onion, and lime juice to taste depending on your preference or dietary restrictions.
- Olive oil adds richness and healthy fats; using a high-quality extra virgin olive oil enhances flavor.
- Chilling the gazpacho for at least 30 minutes intensifies the flavors and creates a refreshing experience.
- Optional spices like cumin or cayenne can add a subtle warmth and depth without overpowering the soup.
- This soup is highly versatile—feel free to add a small amount of blended greens, fruits, or seafood to suit your taste.
