Cucumber and Avocado Gazpacho

Description

A refreshing, no-cook gazpacho featuring creamy avocado and crisp cucumber. This dairy-free, vegan-friendly soup is packed with healthy fats, vitamins, and vibrant flavors, perfect for a light summer meal or appetizer.

Ingredients

• 2 large cucumbers, peeled and chopped (about 4 cups, 600g)
• 1 ripe avocado, pitted and peeled (about 140g)
• 1 small shallot, finely chopped (about 30g)
• 1 clove garlic, minced
• 2 tbsp fresh lime juice (30ml)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp fresh mint, chopped (optional, for extra freshness)
• 2 cups low-sodium vegetable broth (480ml)
• 1 tbsp extra-virgin olive oil (15ml)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Optional garnish: Sliced cucumber, diced avocado, fresh dill sprigs, or a drizzle of olive oil

Equipment

• Blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Prepare Ingredients: Peel and chop cucumbers, pit and peel avocado, chop shallot, mince garlic, and chop fresh herbs.
2. Blend Base: In a blender or food processor, combine cucumbers, avocado, shallot, garlic, lime juice, dill, and mint (if using). Blend until smooth, about 1–2 minutes.
3. Add Liquid: Add vegetable broth, olive oil, salt, and black pepper. Blend for another 30–60 seconds until fully combined and creamy. If too thick, add more broth (up to ¼ cup) to reach desired consistency.
4. Taste and Adjust: Taste the gazpacho and adjust seasoning with additional salt, pepper, or lime juice if needed.
5. Chill: Transfer to a bowl or container, cover, and refrigerate for at least 30 minutes to let flavors meld and serve cold.
6. Serve: Ladle into bowls or glasses. Garnish with cucumber slices, diced avocado, dill sprigs, or a drizzle of olive oil, if desired.

Time Breakdown

• Prep Time: 15 minutes
• Chill Time: 30 minutes (minimum)
• Total Time: 45 minutes

Nutritional Information (Per Serving)

• Servings: 4 (about 1 cup each)
• Calories: ~140 kcal
• Macronutrients:
  • Protein: 2g
  • Fat: 10g (1.5g saturated)
  • Carbohydrates: 12g (3g fiber, 4g sugars)
• Micronutrients (approximate % Daily Value):
  • Vitamin C: 20% (from cucumber and lime)
  • Vitamin K: 25% (from cucumber and avocado)
  • Potassium: 12% (from avocado and cucumber)
  • Folate: 15% (from avocado)

Notes: Nutritional values are estimates based on standard ingredient data. Values may vary with specific brands or ingredient sizes. For precise calculations, use a nutritional analysis tool with your exact ingredients.

Tips

• Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation may occur.
• Substitutions:
  • Replace lime juice with lemon juice for a different citrus note.
  • Swap shallot for ¼ cup red onion or green onion.
  • Use water or coconut water instead of vegetable broth for a lighter flavor.
• Flavor Boost: Add a pinch of cayenne pepper or a small jalapeño (seeded) for a spicy kick.
• Serving Idea: Serve in chilled shot glasses for a party appetizer or with whole-grain bread for a light meal.

Enjoy this cool, creamy gazpacho as a refreshing, nutrient-packed dish!