A Quick And Easy Recipe For Cold Cucumber Avocado Gazpacho
This easy Avocado Gazpacho recipe combines ripe avocados, crisp cucumbers, and juicy tomatoes blended into a smooth, refreshing cold soup, with a hint of garlic, onion, and lime juice to enhance the flavors. The avocado adds creaminess and heart-healthy fats, cucumbers provide hydration and a fresh crunch, while tomatoes offer a tangy sweetness and are rich in antioxidants. Lime juice adds a zesty brightness, rounding out the flavors. This dish is not only delicious, offering a balance of creamy, tangy, and fresh tastes, but also packs a nutritional punch, supporting heart health, hydration, and providing essential vitamins and minerals. Perfect for hot summer days, it’s a nourishing, flavorful, and satisfying meal that’s both easy to make and beneficial for your health.
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My Easy, Breezy Avocado Gazpacho: A Summer Must-Try
Let’s get into the nitty-gritty of what makes this Avocado Gazpacho good and great. When I say it’s packed with flavor and freshness, I’m not just whistling Dixie. Each ingredient is picked to bring its A-game to your table.
First, the flavors. We’re talking about a beautiful blend that hits all the right notes—creamy, tangy, with a little kick (if you’re into that). The avocado lends a buttery texture that makes the soup satisfyingly smooth.
Then, there’s the cucumber, which adds a crisp freshness that can’t be beaten on a hot summer day. A dash of lime juice brings in a zesty zing that brightens everything up, and let’s not forget a hint of garlic and green onions for that savory edge.
These ingredients aren’t just tasty; they’re fresh and full of goodness. The closer your food is to nature, the better it is for you. This gazpacho is not your traditional Spanish gazpacho with canned tomatoes. It’s like you’re eating straight from the garden – in the best way possible.
Now, what’s this bowl of refreshing chilled soup suitable for? Aside from being the perfect antidote to a sweltering summer day, it’s loaded with nutrients that do wonders for your health. We’ve already talked about the avocados, but every vegetable in this dish brings its own vitamins, minerals, and antioxidants.
This gazpacho is also hearty enough for a light lunch or dinner. Want to dress it up? Add a swirl of yogurt and some fresh basil or chopped tomatoes. And if you’re feeling fancy, pair it with crusty bread or a refreshing salad for a complete feast.
So, when you dip your spoon into this Avocado Gazpacho, you’re not just eating a meal; you’re indulging in a bowl full of flavors, freshness, and feel-good ingredients. Food feeds your soul, keeps your body happy, and beats the heat simultaneously.
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Bringing It All Home: Why This Gazpacho Is a Summer Must
I’ve explained the hows, whats, and whys of making this Avocado Gazpacho. But let me share a bit more about why this dish holds a special place in my kitchen and, hopefully, will find its way into yours, too.
Summer cooking is all about simplicity and freshness, and this gazpacho embodies both. It’s a testament to how beautiful food can be when you let the natural flavors of fresh, seasonal ingredients shine. In every bowl, you taste summer itself – vibrant, refreshing, and utterly delightful.
This dish is more than just food; it’s a summer experience. It’s about the joy of sharing something homemade with family and friends, whether served at a backyard barbecue, a chic dinner party, or a casual lunch on a lazy Sunday.
It’s about the smiles and the “mmm’s” that come with the first spoonful and the content silence that follows as everyone dives in for more.
But what I love most about this gazpacho is its versatility. It’s a canvas waiting for your personal touch. Want to kick up the heat? Add more jalapeño or chili powder. Love herbs? Throw in some extra cilantro or even some mint. Dietary needs? This dish is naturally gluten-free and can be easily vegan by skipping the yogurt garnish and adding a few additional drops of lemon juice. It’s your summer, your rules.
Avocado Gazpacho Recipe
A recipe for Avocado Gazpacho that melds the creamy richness of avocado with the crisp freshness of cucumber sounds delightful! This chilled soup is perfect for warmer weather or a refreshing starter for any meal.
Here’s one of those vegan recipes that celebrates fresh, vibrant flavors and is straightforward to make, ensuring that it’s accessible whether you’re serving family or guests in a more formal setting.
Tools & Equipment
To make avocado gazpacho, you’ll need a few basic kitchen tools and equipment that most kitchens are likely to have. Here’s a quick checklist to ensure you have everything ready before you start:
Blender or Food Processor: This is essential for blending the gazpacho to the perfect creamy consistency. A high-powered blender is ideal, but a regular blender or food processor will work just fine.
Sharp Knife: A good, sharp chef’s knife will make prepping the vegetables easier and safer.
Cutting Board: You’ll need a stable surface for chopping the vegetables. If available, consider using separate boards for produce and other ingredients to maintain food safety.
Measuring Cups and Spoons: These are used to accurately measure ingredients such as lime juice, vinegar, and olive oil.
Vegetable Peeler: This tool is handy for peeling cucumbers unless you prefer to leave the skin on for extra fiber and texture.
Citrus Juicer (optional): If you’re using fresh limes, a citrus juicer can make extracting the juice easier, but you can also squeeze them by hand.
Spatula or Spoon: Useful for transferring the gazpacho into a container or serving.
Bowls: You’ll need a bowl for mixing if you plan to combine ingredients before blending and serving bowls for presenting the gazpacho.
Refrigerator: Essential for chilling the gazpacho before serving. This soup tastes the best cold!
Garnish Tools (optional): If you want to get creative with your garnishes, consider a small melon baller for shaping cucumber balls or a microplane for zesting additional lime on top.
Having these tools and equipment ready will make creating Avocado Gazpacho smooth and enjoyable.
Remember, the key to a great gazpacho is in the freshness and quality of your ingredients, so having everything prepped and ready to go will allow you to focus on the flavors and textures of this delicious summer dish.
Avocado Gazpacho with Cucumber
The Ultimate Creamy Avocado Gazpacho
Course: Appetizers, Recipes, SoupsDifficulty: Easy4-6
Cups15
minutes2
hours200
kcal
This Avocado Gazpacho is a velvety, chilled soup that perfectly combines the creaminess of ripe avocados with the crispness of fresh cucumbers and the tangy sweetness of tomatoes. Enhanced with a hint of garlic, onion, and a splash of lime juice for an extra zest, this no-cook recipe is not only easy to prepare (taking only 15 minutes of prep time) but also incredibly nutritious. Served cold, it’s an ideal refreshing summer dish, offering about 4-6 servings of heart-healthy fats, hydration, and essential vitamins with each delicious spoonful.
Ingredients
2 ripe avocados, peeled and pitted
1 large cucumber, peeled and roughly chopped (reserve some for garnish)
1 green bell pepper, roughly chopped
1 small red onion, peeled and roughly chopped
2 cloves garlic, minced
1 jalapeno (optional, for heat), seeded and chopped
1/4 cup fresh cilantro, plus extra for garnish
3 tablespoons lime juice, freshly squeezed
1 tablespoon sherry vinegar or red wine vinegar
1 1/2 cups vegetable stock, cold
Salt and pepper, to taste
Extra virgin olive oil for drizzling
Cherry tomatoes, halved, for garnish
1/4 cup yogurt or sour cream, for garnish (optional)
Directions
Prepare the Base: In a blender, combine the avocados, cucumber, green bell pepper, red onion, garlic, jalapeno (if using), and cilantro. Blend until smooth. If your blender is small, you might need to do this in batches.
Season: Add the lime juice, vinegar, and half of the vegetable stock. Blend again until well combined. Add more vegetable stock as needed to achieve your desired consistency. Season with kosher salt and ground black pepper to taste.
Chill: Pour the gazpacho into a large bowl. Cover and refrigerate for at least 2 hours or until well chilled. This step is crucial as it allows the flavors to meld and intensify.
Serve: Give the gazpacho a good stir and do a final taste test, making sure to adjust seasoning if necessary. Ladle the soup into bowls.
Garnish: Drizzle each serving with a little olive oil. Top with the reserved chopped cucumber, cherry tomato halves, a dollop of yogurt or sour cream (if using), and a sprinkle of fresh cilantro.
- Enjoy: Serve immediately, offering a crisp and creamy experience that’s both nourishing and indulgent.
This Avocado Gazpacho with cucumber is a celebration of fresh ingredients, ideal for those warm days or when you’re looking for something light yet satisfying. Serve with a side of Tortilla Chips or Fresh Bread for a Full Meal Dinner Idea.
FAQ and Additional Information:
How do you get the bitterness out of gazpacho?
To reduce bitterness in gazpacho, focus on quality ingredients and preparation techniques: use ripe, fresh produce to avoid inherent bitterness; peel cucumbers and tomatoes to remove bitter skins; balance with a touch of sweetener, like a teaspoon of honey or sugar, if needed; and ensure a good balance of acidity with vinegar or lime juice to round out the flavors. These steps can help achieve a smoother, more balanced taste.
What is traditionally served with gazpacho?
Traditionally, gazpacho is served with various garnishes on the side, including finely chopped cucumber, green peppers, onions, tomatoes, and croutons or toasted bread. These accompaniments allow diners to customize their soup to their taste and adjust, adding texture and flavor.
What’s the difference between salmorejo and gazpacho?
Salmorejo is a thicker, creamier cold soup than gazpacho. It is primarily made from tomatoes, bread, garlic, and olive oil and is often garnished with hard-boiled eggs and ham.
In contrast, gazpacho is a lighter, more vegetable-forward soup that includes a broader variety of vegetables, like cucumbers and peppers. It is usually served with vegetable broth and coconut milk, along with a variety of chopped vegetable garnishes.
