Cucumber Avocado Gazpacho

As the warm sun beckons the arrival of summer, there's nothing quite like a refreshing bowl of gazpacho to cool you down. Originating from the Andalusian region of Spain, gazpacho is traditionally made with ripe tomatoes, peppers, and onions, creating a cold soup that embodies the season's bounty. However, this recipe for Refreshing Cucumber Avocado Gazpacho takes a delightful twist on the classic, incorporating the crispness of cucumbers and the creamy richness of avocados. Not only does this combination tantalize the taste buds, but it also packs a punch in terms of nutrition, making it a fantastic choice for those seeking a light and healthy meal.

Discover the delightful flavors of summer with this Refreshing Cucumber Avocado Gazpacho. This easy-to-make cold soup blends the crispness of cucumbers and the creaminess of avocados, creating a healthy and nourishing dish. Perfect for summer gatherings or a light meal, this gazpacho is packed with vitamins, antioxidants, and refreshing flavors. Chill it for a harmonious taste experience that will impress your guests and keep you cool all season long.

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Ingredients

2 large cucumbers, peeled and diced

1 ripe avocado, pit removed and flesh scooped out

1/2 cup fresh cilantro leaves (more or less to taste)

1/4 cup red onion, finely chopped

1 small jalapeño, seeded and roughly chopped (optional, adjust for spice preference)

2 cups cold vegetable or chicken broth

1/4 cup fresh lime juice (approximately from 2 limes)

1 clove garlic, minced

Salt and black pepper to taste

1/4 teaspoon ground cumin (optional for added depth)

Extra diced cucumber and avocado for garnish

Olive oil for drizzling (optional)

Instructions

Prepare the Ingredients: Begin by peeling and chopping the cucumbers into smaller pieces for easier blending. Cut the avocado in half, remove the pit, and carefully scoop out the flesh. It’s helpful to chop all vegetables into smaller chunks to ensure a smooth blend later.

Blend the Ingredients: In a high-speed blender or food processor, combine the chopped cucumbers, avocado, fresh cilantro, red onion, jalapeño (if using), minced garlic, lime juice, cumin (if desired), and a sprinkle of salt and pepper. Pour in the chilled vegetable or chicken broth to bring everything together.

Puree the Mixture: Blend on high speed until the mixture becomes smooth and creamy. If the gazpacho consistency is thicker than you prefer, gradually add more broth until you reach your desired texture.

Chill the Gazpacho: Carefully pour the gazpacho into a bowl or airtight container, then cover and refrigerate for at least 1 hour. This chilling time allows the flavors to develop and meld beautifully for a refreshing taste.

Serve the Gazpacho: Once chilled, remove the gazpacho from the fridge and give it a good stir. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as preferred. Ladle the gazpacho into bowls and generously garnish with extra diced cucumber and avocado. If you like, drizzle a little olive oil on top for an added touch of richness.

Enjoy Your Creation: Serve the gazpacho chilled as a rejuvenating appetizer or light meal. It's an excellent choice for summer gatherings or as a healthy snack on a warm day!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings