Cucumber Gazpacho Recipe
This creamy cucumber gazpacho is cold, refreshing, and made with avocado, fresh herbs, lime juice, and jalapeño. It’s a no-cook summer soup that comes together in 10 minutes and chills into the perfect light lunch, appetizer, or picnic recipe.
Servings: 4 servings
Calories: 233kcal
Equipment
- 1 Food processor or blender
Ingredients
- 1 English cucumber, roughly chopped
- 2 shallots, roughly chopped
- 1 ripe avocado
- 2 garlic cloves, minced
- 1 jalapeño, seeded and roughly chopped
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 1 Tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ¼ cup olive oil
- 1 teaspoon maple syrup or honey
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.
Notes
- Store cucumber avocado gazpacho in an airtight container in the refrigerator for up to 3 days. Stir before serving, since it may thicken slightly as it chills.
- Chill before serving: This cucumber soup tastes best after at least 1 hour in the refrigerator. The flavors become brighter and more cohesive as it chills.
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- Taste after blending: Cucumbers vary in flavor and water content, so adjust with more salt, lime juice, or a tiny bit more sweetener as needed.
Nutrition
Calories: 233kcal | Carbohydrates: 12g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 883mg | Potassium: 451mg | Fiber: 4g | Sugar: 4g | Vitamin A: 582IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
