Description
Cucumber Avocado Gazpacho is the epitome of summer refreshment, combining the crispness of cucumbers and the creaminess of avocados into a chilled soup that bursts with flavor. This vibrant dish is perfect for hot days or gatherings, impressing guests with its stunning color and delicious taste, all while being incredibly easy to prepare.
Ingredients
Scale
- 2 cups diced cucumber
- 2 ripe avocados
- 1 clove garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep all ingredients: wash, peel, and chop cucumbers; pit and scoop out avocados.
- In a blender, combine diced cucumber, avocados, garlic, lemon juice, vegetable broth, olive oil, salt, and pepper.
- Blend until smooth; scrape down sides as needed.
- Transfer gazpacho to a bowl or pitcher; chill in the fridge for at least one hour.
- Stir before serving in chilled bowls; garnish with diced cucumber or avocado.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg