Best 2 Cucumber Avocado Gazpacho Recipes

Cucumber Avocado Gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day or as a light and healthy meal. Made with fresh cucumbers, ripe avocados, tangy tomatoes, crisp red onions, and a blend of herbs and spices, this cold soup packs a punch of flavor and nutrients. Whether you are looking for a unique appetizer to impress your guests or a quick and easy lunch option, this Cucumber Avocado Gazpacho will surely hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER AVOCADO GAZPACHO

Cucumber Avocado Gazpacho image

You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way. http://www.elanaspantry.com/cucumber-avocado-gazpacho/

Provided by Elanas Pantry

Categories Free Of...

Time 5m

Yield 1 batch, 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon celtic sea salt
1/4 teaspoon chili powder
1 cup water
smoked paprika, to garnish

Steps:

1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
2. Puree on high speed until smooth.
3. Blend in salt and chili powder.
4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

CUCUMBER-AVOCADO GAZPACHO

Cucumber-Avocado Gazpacho image

I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!

Provided by Jackie Rothong

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 avocados
2 1/2 English (seedless) cucumbers, 2 quartered, remaining half cucumber thinly sliced into rounds for garnish
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup plus 2 tablespoons toasted sliced almonds
1 small shallot, peeled and quartered
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 cup cold water
Kosher salt and freshly ground black pepper

Steps:

Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

Tips:

Choose ripe, flavorful cucumbers and avocados. This will ensure that your gazpacho is bursting with flavor.
Use a high-powered blender or food processor to get a smooth, creamy texture. If you don't have a blender or food processor, you can grate the cucumber and avocado by hand, but it will take longer.
Chill the gazpacho for at least 2 hours before serving. This will allow the flavors to meld and develop.
Serve the gazpacho with your favorite toppings. Some popular options include diced tomatoes, chopped cucumbers, avocado slices, croutons, and a drizzle of olive oil.

Conclusion:

Cucumber avocado gazpacho is a refreshing, flavorful soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. Whether you serve it as a starter or a main course, this gazpacho is sure to please everyone at your table.