Beat the heat with this vibrant and creamy Chilled Avocado-Cucumber Gazpacho. Perfect for summer, this dish combines the refreshing flavors of cucumber and the rich creaminess of ripe avocados, creating a soup that’s both satisfying and light.
The addition of a tangy cilantro-lime drizzle elevates this gazpacho, providing a burst of citrusy freshness that complements the cool base. It’s easy to make and can be served as a starter or a light meal, making it a versatile choice for any occasion.
Ingredients
INGREDIENTS
- 2 ripe avocados
- 1 large cucumber, peeled and diced
- 1 small red onion, diced
- 1 clove garlic, minced
- 2 cups vegetable broth, chilled
- Juice of 2 limes
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
FOR THE CILANTRO-LIME DRIZZLE
- 1/4 cup Greek yogurt
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
Instructions
- In a blender, combine avocados, cucumber, red onion, garlic, vegetable broth, lime juice, salt, and pepper.
- Blend until smooth and creamy, adjusting seasoning as needed.
- Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill.
- For the cilantro-lime drizzle, whisk together Greek yogurt, lime juice, chopped cilantro, and salt in a small bowl.
- To serve, ladle the chilled gazpacho into bowls, drizzle with cilantro-lime sauce, and garnish with extra cilantro if desired.
Notes
Storage: Gazpacho can be stored in the refrigerator for up to 2 days. Stir well before serving again.
For the best flavor, chill the gazpacho for at least an hour before serving, allowing the flavors to meld beautifully. If you prefer a smoother texture, blend the ingredients longer, or strain the mixture for an ultra-refined finish.
Feel free to customize the toppings; diced tomatoes, croutons, or extra cilantro can add delightful textures. This gazpacho can be stored in the fridge for up to 2 days, making it a great option for meal prep!
