CUCUMBER-AVOCADO GAZPACHO
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
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.
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Solomon Aboagye
[email protected]Five stars!
Amadi Evans
[email protected]This was the best gazpacho I've ever had! I'll definitely be making it again and again.
kokbe soubbe
[email protected]I would recommend this gazpacho to anyone looking for a refreshing and healthy summer soup.
Yair Cohen
[email protected]This gazpacho was a nice change from my usual tomato gazpacho. I liked the cucumber and avocado flavors.
Nazish Ali
[email protected]Yum!
Amira Ines
[email protected]I'm not usually a fan of gazpacho, but this one was really good. I liked the creamy texture and the fresh flavors.
TP Pakistan
[email protected]This gazpacho was a great way to use up some leftover cucumbers and avocados. It was also a nice and healthy lunch option.
Janet Alewu
[email protected]Not bad.
Rachel Fourie
[email protected]I liked this gazpacho, but I think I would have preferred it without the avocado. I found the texture to be a bit too creamy.
Shawn Kemp
[email protected]I would definitely make this gazpacho again. It was a hit with my family and friends.
Tega Hauwanga
[email protected]Two thumbs up!
ALHAMDULILLAH COMPUTER
[email protected]This gazpacho was amazing! I'm so glad I tried it. It's definitely going to be a summer staple in my house.
Ainura Saryeva
[email protected]Meh.
Uzain Awan
[email protected]I thought this gazpacho was just okay. I found the flavor to be a bit bland and I didn't like the texture of the avocado.
Rafaqat Rana
[email protected]This gazpacho was super easy to make and it turned out great! I'll definitely be making it again.
Suchi Akther
[email protected]I wasn't sure how I would like the combination of cucumber and avocado in a gazpacho, but I was pleasantly surprised. The flavors were very well-balanced and I enjoyed the creamy texture.
Stephanie Gallien
[email protected]I loved the vibrant green color of this gazpacho! It was a great appetizer to serve at my party.
Dj Spaul
[email protected]This gazpacho was a refreshing and delicious way to cool down on a hot summer day. The cucumber and avocado gave it a creamy and smooth texture, while the red onion and jalapeño added a nice kick of flavor.