Beat the heat and get a full serving of veggies by making this Cucumber Gazpacho with avocado! This oil-free chilled soup is creamy, savory, and vegan. Just throw fresh ingredients in a blender, blend, & enjoy this refreshing soup!
I am a big fan of eating soup all year around. However, when the temperatures are hitting 90ºF or higher, I might not be in the mood for a piping hot soup. This creamy gazpacho does the trick! Since it is a chilled soup, you won't need to worry about turning on the stove or the oven!
This cucumber gazpacho is full of nutrients and hydration, as well as tons of flavor. It also couldn't be easier. Just roughly chop up all of the veggies, then toss them in a blender and blend until creamy and smooth. Let it chill for a few minutes, and you're done!
Why You'll Love This Recipe
- Refreshing - Full of cucumber and lemon, this soup is savory but also refreshing and hydrating.
- No Cooking Necessary - Nothing in this soup needs heat, so no burning up standing over the stove!
- Full of Nutrients! With fresh and raw green vegetables, this cucumber gazpacho is packed with nutrients. Feel free to add more by adding leafy greens as well!
What You Need For This Recipe
Ingredients and Substitutions:
- English Cucumber - English cucumbers are usually thinner and firmer, but a regular cucumber will work here as well.
- Avocado - Fresh and ripe, make sure it hasn't turned brown.
- Raw Peas - I suggest using raw, uncooked peas instead of frozen peas.
- Jalapeño - De-seeded and de-stemmed! Increase the amount used if you prefer a spicy gazpacho.
- Chives, Dill, Cilantro - Using fresh herbs will give this recipe the best flavor! I do not recommend using dried herbs.
- Lemon Juice - Try your best to use fresh lemon juice. Pre-juiced can work, but it will alter the flavor a bit.
Equipment:
How to Make This Recipe
Step 1: Prepare the Ingredients
Begin by roughly chopping the cucumber, de-seeding the jalapeño, opening the avocado, and juicing the lemons.
It is not necessary to chop the herbs since the blender will break them apart.
Add all of the ingredients to a high-powered blender.
Step 2: Blend!
Blend all of the ingredients until creamy and smooth, at least 30 seconds.
Taste and adjust level of salt if necessary.
If the gazpacho seems too thick, feel free to add a small amount of extra water.
Step 3: Finishing Touches
Once blended, put the gazpacho in the fridge for 10-15 minutes, or until chilled through.
Pour the cucumber gazpacho into bowls and garnish with more cilantro or chives or dill!
Makes 4.5 cups total when done.
Expert Tips
- Use fresh ingredients! The fresh herbs, avocado, lemon juice, and veggies will increase the flavor profile as well as the vibrant green color. It will also be more refreshing when using fresh ingredients.
- A high-powered blender will give you the best results. While any blender will work, if you can obtain a high-powered one, it will make the soup creamier and smoother. A lower powered blender may need a bit more blending time or a bit more liquid.
- If you still want a little spicy kick in your chilled soup, increase the jalapeño amount or leave the seeds in! I trust that you know yourself and how much heat you can handle. The recipe as it stands is not spicy at all.
Recipe FAQs
Yes! Gazpacho is typically a blended soup made of fresh vegetables, no oil, and no processed foods. It is full of nutrients, hydrating, and it is raw vegan!
This gazpacho should stay good in the fridge for 3-4 days when kept in an air-tight container. Because of the avocado, the color of the soup may change slightly. Always inspect for impurities before eating leftover food.
Gazpacho is typically served with a soup to be eaten like a soup. However, because of the smoothie-like qualities of this recipe, it could also be consumed like a "sipping soup."
Related Recipes
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Cucumber Gazpacho with Avocado
Equipment
- High Powered Blender
- Knife
- Cutting Board
- Citrus Juicer
Ingredients
- 1 English cucumber large
- 1 Avocado medium
- ½ cup Raw peas
- 2 tablespoon Chives
- ¼ cup Cilantro loosely packed
- ¼ cup Dill loosely packed
- 1 clove Garlic raw
- ½ cup Lemon juice (2 lemons)
- ½ Jalapeno de-seeded, medium-sized
- 1 ½ cups Water
- 1 tablespoon Salt
Instructions
- Begin by roughly chopping the cucumber, de-seeding the jalapeño, opening the avocado, and juicing the lemons.
- It is not necessary to chop the herbs since the blender will break them apart.
- Add all of the ingredients to a high-powered blender.
- Blend all of the ingredients until creamy and smooth, at least 30 seconds.
- Taste and adjust level of salt if necessary.
- If the gazpacho seems too thick, feel free to add a small amount of extra water.
- Once blended, put the gazpacho in the fridge for 10-15 minutes, or until chilled through.
- Pour the gazpacho into bowls and garnish with more cilantro or chives or dill!
Notes
- Use fresh ingredients! The fresh herbs, avocado, lemon juice, and veggies will increase the flavor profile as well as the vibrant green color. It will also be more refreshing when using fresh ingredients.
- A high-powered blender will give you the best results. While any blender will work, if you can obtain a high-powered one, it will make the soup creamier and smoother. A lower powered blender may need a bit more blending time or a bit more liquid.
- If you still want a little spicy kick in your chilled soup, increase the jalapeño amount or leave the seeds in! I trust that you know yourself and how much heat you can handle. The recipe as it stands is not spicy at all.
Gladys Holmes
You make cooking so easy and exciting to follow,
More so for elderly people I can't wait to start following you
Laura K Eggers
This soup is SO good and very easy to make. I made it as a side for a group dinner. Everyone loved it, even the die hard "meat eaters"! I will definitely be making this often!
Jenny Kelly
Honestly, I do not consider myself a great cook and can be intimated in the kitchen. But this recipe is so easy and delicious, and actually really fun to make. I tried it several times now and it’s a big hit for guests. I’ve made it with the cilantro, and also without. I substituted parsley and basil for it once as I know some people don’t like cilantro. Both ways are delicious and so refreshing. Making it again for friends this weekend!
Tammy
I love this one. I have eaten it several times and could not get enough. It is so bright and fresh and delicious. It is so easy to make and can be varied depending on what herbs you have on hand. Try this!!!
Anonymous
Best cold soup ever…