Cool, creamy, and bursting with flavor, Cucumber and Avocado Gazpacho is the perfect chilled soup for warm days. This refreshing gazpacho combines the crispness of cucumbers with the creaminess of ripe avocados, the tang of Greek yogurt, the kick of garlic, the zing of lime juice, and the freshness of cilantro, resulting in a delightful and satisfying starter or light lunch.
SERVINGS
4
PREP TIME
15 Mins
COOK TIME
30+ Mins
INGREDIENTS
4 large Crunch Quake™ long english cucumbers, peeled and diced
2 ripe avocados, peeled and pitted
1 cup Greek yogurt
2 cloves garlic, minced
Juice and zest of 2 limes
1/4 cup fresh cilantro leaves
Salt and pepper to taste
Additional cilantro and avocado slices for garnish (optional)
RECIPE NOTES
You can add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat.
COOKING TIPS
For added freshness, reserve a few cilantro leaves and a drizzle of Greek yogurt to swirl on top of each serving.
PRESENTATION
Present the Cucumber and Avocado Gazpacho in chilled bowls or glasses, garnished with a sprinkle of fresh cilantro leaves and a few creamy avocado slices for a beautiful and inviting presentation.
NUTRITIONAL INFO
Per serving:
Calories: 230
Fat: 15g
Protein: 7g
Carbohydrates: 21g
Fiber: 8g
DIRECTIONS
- Start by preparing the cucumbers. Peel them and dice them into chunks.
- In a blender or food processor, combine the diced cucumbers, peeled and pitted avocados, Greek yogurt, minced garlic, lime juice, lime zest, and fresh cilantro leaves.
- Blend until you achieve a smooth and creamy consistency.
- Taste the gazpacho and season with salt and pepper to your liking. Adjust the lime juice or garlic if needed.
- Transfer the Cucumber and Avocado Gazpacho to a large bowl and chill it 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 additional cilantro leaves and avocado slices if desired.
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