Cucumber Avocado Gazpacho is a refreshing and creamy cold soup perfect for hot summer days. It’s a modern twist on the classic Spanish gazpacho, combining the coolness of cucumbers with the creaminess of avocados. This vibrant green soup is not only delicious but also packed with nutrients.
Ingredients:
- 2 large cucumbers, peeled and chopped
- 2 ripe avocados, pitted and peeled
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and chopped (optional, for a bit of heat)
- 2 cups vegetable broth (chilled)
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh cilantro or dill for garnish
Appliances and Special Utensils:
- Blender or food processor
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Ladle
- Serving bowls
Instructions:
- Prepare the Vegetables: Begin by peeling and chopping the cucumbers. Remove the seeds if they are large. Chop the avocados, onion, green bell pepper, and jalapeño (if using).
- Blend the Ingredients: In a blender or food processor, combine the chopped cucumbers, avocados, onion, garlic, green bell pepper, and jalapeño. Blend until smooth.
- Add Liquid Ingredients: Add the chilled vegetable broth, Greek yogurt (or sour cream), lime juice, and olive oil to the blender. Blend again until well combined and smooth.
- Season: Taste the soup and add salt and pepper to your liking. Blend briefly to mix the seasoning.
- Chill the Soup: Transfer the gazpacho to a mixing bowl and refrigerate for at least an hour to allow the flavors to meld and the soup to become thoroughly chilled.
- Serve: Once chilled, give the soup a good stir and ladle it into serving bowls. Garnish with fresh cilantro or dill, and a drizzle of olive oil if desired.
Enjoy your creamy and refreshing Cucumber Avocado Gazpacho!