Cucumber Gazpacho with Avocado

A refreshing and creamy chilled soup made with cucumbers, avocado, and fresh herbs. Perfect for hot summer days!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: Spanish

Calories: 150

2 large cucumbers peeled and chopped
1 ripe avocado peeled, pitted, and chopped
1 clove garlic minced
2 tbsp fresh lime juice
2 tbsp olive oil
1/4 cup fresh cilantro leaves
1/4 tsp ground cumin
1 cup cold water
salt to taste
pepper to taste
optional garnish diced cucumber, avocado slices, fresh cilantro leaves, or a drizzle of olive oil

Place the chopped cucumbers, avocado, garlic, lime juice, olive oil, cilantro, cumin, and cold water in a blender.
Blend the ingredients until smooth and creamy. Add more water if needed to achieve your desired consistency.
Season the gazpacho with salt and pepper to taste, and blend briefly to incorporate the seasoning.
Transfer the gazpacho to a bowl or pitcher and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
When ready to serve, ladle the chilled gazpacho into bowls or glasses.
Garnish with diced cucumber, avocado slices, fresh cilantro leaves, or a drizzle of olive oil if desired.

For a spicier version, add a small jalapeño or a pinch of cayenne pepper. Adjust the lime juice and salt to suit your taste.