Avocado Cucumber Gazpacho

Avocado cucumber gazpacho is vibrant and zesty, with refreshing cucumber, a slight pop of heat from jalapeño, and creamy avocado to make it more substantial and creamy. After just a few whirls in a blender or food processor (no cooking required!), you've got a zippy and nutritious summer appetizer or side dish that's ready in 10 minutes. Perfect for a summer picnic!

Gazpacho is a classic cold Spanish soup that's perfect for the dog days of summer when you want a meal that is quick, refreshing, and healthy.

Fun tip: Serve your cucumber gazpacho in mason jars, and jazz it up by adding slices of avocado or cucumber to the rims of the jars as garnish!

Jump to:

• ⭐️ Why This Gazpacho is the Best
• 🤔 What is Cucumber Gazpacho?
• 🥑 Ingredient Notes
• 🌶 Variations and Substitutions
• 🥄 How To Make Cucumber Gazpacho
• 👩🏼‍🍳 Expert Tips
• 🍽 How to Serve Chilled Cucumber Soup
• 💬 Frequently Asked Questions
• 🥒 More Summer Recipes
• Cucumber Gazpacho Recipe

⭐️ Why This Gazpacho is the Best

• Refreshing, zesty, bright, zippy, and herby cucumber soup
• Thick and creamy soup
• Healthy soup that's naturally vegan, dairy-free, gluten-free, high in fiber, and made with whole foods and healthy fats
• Super easy recipe that comes together in 10 minutes; no cooking required
• Freezer-friendly recipe

🤔 What is Cucumber Gazpacho?

Cucumber gazpacho is a chilled and refreshing soup that's perfect for beating the heat. It combines crisp cucumbers, creamy avocado, aromatic herbs like parsley and cilantro, and a hint of garlic and onion.

The result is a light and zesty concoction that's best served cold. Think of it as a chilled soup (no cooking required!) that's brimming with cool, summery flavors – ideal for a light lunch or a cool appetizer on a hot day.

🥑 Ingredient Notes

• English cucumber - We use English cucumbers here because they have fewer seeds and are thinner skinned. They are also known as greenhouse, hot house, or European cucumbers.
• Avocado - Adds healthy fats as well as richness and body, making it a perfectly balanced bowl of goodness.
• Jalapeño - Because we seed our jalapeño, the heat is very subtle.
• Lime juice - Always use fresh lime juice if possible. You can use bottled as well, but it won't taste as fresh.
• Maple syrup or honey - Either option works well - we just want the smallest hint of sweetness to balance out the flavors. Out of both options? See my list of the best substitutes for maple syrup.

🌶 Variations and Substitutions

• Spicier: This gazpacho has the slightest pop of heat from jalapeño. If you prefer it spicier, use 2 jalapeños or add a pinch of cayenne pepper or red pepper flakes.
• Use your favorite herbs: Fresh herbs like dill, mint, or basil would all be delicious.
• Extra creamy: Add ½ cup of yogurt (use plant-based or dairy) or sour cream to make your gazpacho extra thick and creamy.
• Dried herbs: If you don't have fresh herbs available, you can substitute 1 teaspoon each of dried parsley and ground coriander.

🥄 How To Make Cucumber Gazpacho

*See recipe card below for printable instructions

Add all ingredients to a food processor or blender and blend until smooth and creamy (this will take several minutes, depending on how small you chopped your ingredients). Taste and adjust seasoning as desired.

Cover and refrigerate for at least 1 hour before serving. To serve, garnish with parsley, cilantro, and/or a swirl of olive oil.

👩🏼‍🍳 Expert Tips

• Storage: Place in an airtight container and store in the refrigerator for up to 3 days.
• How to freeze: Pour into single serving freezer-safe bags and freeze for up to 3 months. To thaw, place in the refrigerator overnight.
• Make ahead: Prepare up to 24 hours ahead of time and keep chilled until ready to serve.
• Use ripe avocados. Your avocados should be tender to the touch and black in color.
• Serve chilled. Although it can be served immediately, gazpacho is best served chilled, so don't skip the step of chilling it for at least 1 hour before serving.
• Don't peel your cucumber. Cucumber skin contains so much fiber and is totally safe to eat, so there's no need to peel it.
• Thin it with water. If you want to thin out your gazpacho, you can add up to ½ cup of water and give it another whirl in the blender before serving.

🍽 How to Serve Chilled Cucumber Soup

• Cold gazpacho makes a great appetizer accompanied with rolls, crusty bread, or sourdough focaccia.
• Make it a soup and salad night by serving it with cucumber salad or quinoa tabbouleh salad.
• Have a summertime feast by pairing it with zucchini fritters or corn on the cob.
• Keep the Spanish theme going by serving it with veggie fajitas, bean tacos, or chicken enchiladas.

💬 Frequently Asked Questions

🥒 More Summer Recipes

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