Cucumber Avocado Gazpacho Recipe
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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Creamy Cucumber Avocado Gazpacho Recipe
Easy cucumber avocado gazpacho recipe (Vegan, gluten-free, dairy-free)
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.
Notes
Recommendations
- Keep in the refrigerator for up to 3-4 days or freeze to last up to 3 months.