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Cucumber Avocado Gazpacho Recipe

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4.2 from 70 reviews

This refreshing Cucumber Avocado Gazpacho is a creamy, chilled soup perfect for warm days. Blended with fresh cucumber, ripe avocado, aromatic herbs, and a hint of jalapeño for subtle heat, it’s a nutritious and vibrant dish that’s easy to prepare in just 10 minutes. The addition of Greek yogurt or a vegan substitute adds a luscious texture and tangy flavor, making it an ideal light meal or appetizer.

Ingredients

Vegetables and Herbs

  • 1/2 cup diced yellow onion, rinsed in hot water for 30 seconds
  • 2 cups diced cucumber (peeled or unpeeled)
  • Half of a ripe avocado
  • 1/2 cup celery, diced
  • 2 tbsp diced jalapeño, seeds removed
  • 1 tbsp cilantro
  • 2 tbsp dill
  • 2 tbsp parsley
  • 1 large clove garlic

Liquids and Condiments

  • 1 1/2 tbsp white wine or champagne vinegar
  • 1/4 cup plain Greek yogurt or sour cream (can also use vegan substitute)
  • 1/4 cup olive oil
  • 1 tsp honey
  • 1 1/2 tsp salt

Instructions

  1. Prepare the Onion: Peel and dice the yellow onion, then rinse it under hot water for 30 seconds. This step mellows the sharpness of the raw onion to ensure a smoother flavor. You can skip this if you prefer a stronger onion bite.
  2. Blend the Ingredients: Add the rinsed onion along with diced cucumber, avocado, celery, jalapeño, cilantro, dill, parsley, garlic, white wine vinegar, Greek yogurt, olive oil, honey, and salt to a high-speed blender. Blend everything until smooth and creamy. Taste and adjust the seasoning as desired for salt or acidity.
  3. Serve and Garnish: Pour the gazpacho into bowls or glasses and garnish with extra fresh herbs, a drizzle of olive oil, salt, pepper, or a swirl of Greek yogurt. Serve chilled for a refreshing experience.

Notes

  • Rinsing the onion in hot water softens its sharpness and prevents overpowering the soup.
  • You can peel the cucumber if preferred, but leaving the peel adds extra fiber and color.
  • Use a vegan yogurt substitute if you want a dairy-free version.
  • If you prefer a spicier soup, leave some jalapeño seeds in or add more jalapeño.
  • This soup is best served cold and can be stored in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/cucumber-avocado-gazpacho-recipe/