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Fresh Cold Cucumber Avocado Gazpacho Soup

fresh cold cucumber avocado gazpacho soup - featured image
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A refreshing and creamy cold soup combining cucumber and avocado with a hint of lime, perfect for hot days. This easy homemade recipe is quick to prepare and naturally vegan and gluten-free.

Ingredients

Scale
  • 2 large cucumbers, peeled and chopped (English cucumbers recommended)
  • 2 ripe avocados, peeled and pitted
  • 1 small garlic clove, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/2 cup cold water (adjust for desired consistency)
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh dill or cilantro (optional)
  • Thin cucumber slices or avocado slices for garnish (optional)
  • Chopped chives or fresh parsley for garnish (optional)
  • A drizzle of olive oil for garnish (optional)

Instructions

  1. Peel the cucumbers carefully and chop them roughly into chunks. Cut the avocados in half, remove the pits, and scoop out the flesh. Mince the garlic finely.
  2. Add the chopped cucumber, avocado, minced garlic, and fresh lime juice to a blender. Pour in half the cold water and olive oil. Blend on high until smooth and creamy, scraping down the sides if needed.
  3. Check the soup’s texture. If it’s too thick, add the remaining water a little at a time until you reach your preferred consistency. Season generously with salt and freshly ground black pepper. Blend briefly to mix.
  4. Stir in chopped dill or cilantro by hand for a fresh flavor pop, or blend them in for a uniform green color.
  5. Transfer the soup to a bowl or airtight container and refrigerate for at least 30 minutes to chill and let flavors marry.
  6. Before serving, stir the soup gently. Ladle into bowls and garnish with thin cucumber or avocado slices, a drizzle of olive oil, and a sprinkle of chives or parsley.

Notes

Use ripe avocados that are slightly soft but not mushy for best texture. Chill the soup for at least 30 minutes to allow flavors to meld. Adjust water to achieve desired consistency. Avoid overblending to keep soup cool. Add a pinch of smoked paprika for a smoky twist. Store leftovers in an airtight container in the fridge for up to 2 days; do not freeze.

Nutrition

Keywords: cold soup, cucumber soup, avocado soup, gazpacho, vegan soup, gluten-free, summer recipe, refreshing soup, easy soup

Find it online: https://blixfood.com/fresh-cold-cucumber-avocado-gazpacho-soup-easy-homemade-recipe-for-hot-days/