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Cucumber Gazpacho with Avocado

Beat the heat and get a full serving of veggies by making this Cucumber Gazpacho! This oil-free chilled soup is creamy, savory, and vegan. Just throw fresh ingredients in a blender, blend, & enjoy this refreshing soup!
5 from 12 votes
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Cooling Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 97kcal
Author: Emily

Equipment

  • High Powered Blender
  • Knife
  • Cutting Board

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.

Nutrition

Serving: 1 ⅛th cup | Calories: 97kcal | Carbohydrates: 10.7g | Protein: 2.5g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.7g | Sodium: 6.4mg | Potassium: 367.1mg | Fiber: 4g | Sugar: 3.2g | Vitamin A: 12.5IU | Vitamin C: 37.5mg | Calcium: 7.5mg | Iron: 3.4mg
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