Cucumber Gazpacho Recipe
Creamy avocado cucumber gazpacho is light, refreshing, and ready in just 10 minutes. 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. Perfect for a summer picnic!
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
- Storage: Place gazpacho 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.
- 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.
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