Cucumber Gazpacho with Avocado

Beat the heat and get a full serving of veggies by making this creamy Cucumber Gazpacho with avocado! This 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 round, and this herbaceous, refreshing gazpacho is one of my all-time favorite delicious cold soups for the summer months. Let's face it: When the temperatures are hitting 90ºF or higher, I might not be in the mood for a piping hot soup. This creamy cucumber gazpacho recipe does the trick for hot summer days! 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 nutrient-rich, healthy ingredients and hydration, as well as tons of flavor, making this dish a great way to pack in your greens. 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! Serve this summer recipe up for an appetizer or intermediate course at your next dinner party -- or even enjoy it as a light lunch. This fresh gazpacho recipe is the perfect way to enjoy all of the fresh flavors of summer.

Why You'll Love This Recipe

• Refreshing - Full of cucumber and lemon, this soup is savory but also refreshing and hydrating. The fresh herbs are the best part, creating a bright, refreshing flavor that is perfect for hot days. Dill and chives are a great flavor complement to cucumber. You'll find these herbs in a ton of cucumber recipes for their bright, earthy flavor. 
• 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 regular cucumbers will work here as well. Unlike traditional gazpacho recipes, there are no fresh tomatoes in this cucumber gazpacho recipe--cucumber is the main ingredient here, so we want it to shine!
• Avocado - Fresh and ripe, make sure it hasn't turned brown. You won't find avocado in a traditional gazpacho recipe, but I love to add avocado for extra hearty and creamy texture and beautiful color. 
• 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.
• Salt - To taste. This dish is so flavorful on its own, so a little salt goes a long way to draw out the bright flavors. I do not recommend any heavier spices like black pepper that compete with or overpower the delicate herb and vegetable flavors. 
• Optional: Extra-virgin olive oil - A light drizzle of olive oil adds a little bit of richness and golden color. I recommend using a nicer olive oil for best results. 

Equipment:

• Blender
• Knife
• Cutting Board
• Citrus Juicer

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. A large food processor could also work.

Step 2: Blend!

Blend all of the ingredients to the desired consistency--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 cold water. Cucumbers tend to have a lot of water on their own, so a little water goes a long way here!

Step 3: Finishing Touches

Once blended, put the gazpacho in the fridge for 10-15 minutes, or until chilled through. This soup is intended to be served cold so it's extra refreshing. Make sure to prepare close to the time you will serve to prevent the color from changing due to oxidization. Do not serve at room temperature!

Pour the cucumber gazpacho into bowls and garnish with more cilantro or chives or dill for added fresh flavor, plus a drizzle of olive oil if you like (I recommend extra-virgin olive oil!)

Serve with a slice of good crusty bread rubbed with garlic cloves for the perfect, simple side. 

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.

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