Description
A refreshing and creamy cucumber avocado gazpacho that’s perfect for hot summer days. This chilled soup is packed with flavor and nutrients.
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 2 ripe avocados, peeled and pitted
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup diced tomatoes for garnish (optional)
Instructions
- In a blender, combine cucumbers, avocados, lime juice, olive oil, vegetable broth, garlic, salt, and black pepper.
- Blend until smooth and creamy. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Taste and adjust seasoning if needed.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve in bowls and garnish with diced tomatoes and fresh cilantro if desired.
Notes
- This soup is best served chilled and can be stored in the refrigerator for up to 2 days.
- For a spicier kick, add a chopped jalapeño or a dash of hot sauce to the blender.
- Category: Soup
- Cuisine: Spanish
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 300
- Fat: 18
- Carbohydrates: 16
- Fiber: 7
- Protein: 3
- Cholesterol: 0
Keywords: Cucumber Avocado Gazpacho, chilled soup, summer recipes, healthy soup, vegan gazpacho