Description
Beat the heat with a refreshing bowl of Chilled Avocado and Cucumber Gazpacho. This creamy, no-cook soup combines the smooth richness of avocado with the cool crunch of cucumber, creating a deliciously light and satisfying dish perfect for warm weather. Packed with fresh vegetables and bursting with flavor, it’s an ideal appetizer, side dish, or light meal. Quick and easy to make, this vegan gazpacho is a must-try for anyone craving something cool and healthy.
Detailed Recipe
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cucumber, peeled and chopped
- 1 cup fresh tomatoes, chopped
- 1/2 red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 cups cold water or vegetable broth
- 1-2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon ground cumin (optional)
- Fresh cucumber slices and cilantro for garnish
Instructions
- Prepare Ingredients: Place the avocados, cucumber, tomatoes, red onion, and cilantro in a blender or food processor.
- Blend the Soup: Add lime juice, cold water or vegetable broth, olive oil, and cumin (if using). Blend until smooth and creamy.
- Adjust Consistency and Seasoning: Taste the gazpacho and adjust seasoning with salt, pepper, and additional lime juice, if needed. If the soup is too thick, add more water or broth to reach your desired consistency.
- Chill the Soup: Pour the gazpacho into a bowl or pitcher and refrigerate for at least 1 hour to chill.
- Serve and Garnish: Once chilled, serve the gazpacho in bowls and garnish with fresh cucumber slices and cilantro. Enjoy as a refreshing appetizer or light meal.
