Learn to make Chef Julie’s Cucumber Avocado Gazpacho! This refreshing soup is perfect soup for a hot day. It’s quick and super flavorful with a balance of sourness from the lemon, coolness from the cucumber, a bit of spice from some jalapeño and creaminess from the avocado. It’s seriously the perfect flavor combo and a must-try. Check out the full printable recipe below!

Happy Eating!

-Chef Julie

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Print Recipe
5 from 1 vote

Creamy Cucumber Avocado Gazpacho Recipe

Easy cucumber avocado gazpacho recipe (Vegan, gluten-free, dairy-free)
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan
Keyword: avocado, cucumber, dairy free, gazpacho, gluten-free, soup, vegan
Servings: 4 servings
Calories: 15kcal

Special Equipment

  • Blender
  • Knife and cutting board

Ingredients

  • 1 each Large cucumber (or 2 medium sized)
  • 1 Tbsp. Shallot or onion small diced
  • 1-2 each Garlic cloves peeled and roughly chopped
  • ¼-½ each  Avocado diced
  • ½ each Lemon juiced
  • ¼-½ each Jalapeno or serrano (optional)
  • To Taste  Salt and pepper
  • 3-4 Tbsp. Water
  • To Taste Fresh basil or other herbs like cilantro or chives (optional)
  • Radish or fresh herbs Garnish

Instructions

  • Roughly chop all the ingredients and add to the blender along with the water, salt and pepper.
  • Blend until smooth. Blend in a couple batches if necessary.
  • Taste and adjust seasonings - add more:
  • Jalapeno - for spiciness
  • Lemon - for sourness
  • Salt and pepper - to intensify flavors
  • Avocado to thicken or water to thin
  • Enjoy right away or chill and use within 3-4 days.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!

Notes

Recommendations 
  • Keep in the refrigerator for up to 3-4 days or freeze to last up to 3 months.

Nutrition

Serving: 4g | Calories: 15kcal