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Creamy Cucumber Avocado Gazpacho Recipe
Easy cucumber avocado gazpacho recipe (Vegan, gluten-free, dairy-free)
Prep Time
15
minutes
mins
Total Time
15
minutes
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:
15
kcal
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.
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Notes
Recommendations
Keep in the refrigerator for up to 3-4 days or freeze to last up to 3 months.
Nutrition
Serving:
4
g
|
Calories:
15
kcal