BEST Cucumber Gazpacho
This cucumber gazpacho is a refreshing, creamy chilled soup bursting with fresh cucumber and bright lemon flavor. Smooth avocado adds richness, making it light yet satisfying for warm days.
Servings: servings
Calories: 162kcal
Ingredients
- 1 (325 grams) large English cucumber diced
- 1 (170 grams) medium avocado peeled and pitted
- 1 (80 grams) large shallot diced
- 1 clove (5 grams) garlic lightly crushed
- ¼ cup (4 grams) loosely packed cilantro leaves washed and chopped
- 3-4 tablespoons (45–60 ml) lemon juice freshly squeezed
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) water plus more as needed
- ½ teaspoon (3 grams) sea salt
- ½ teaspoon (1 gram) ground black pepper
Instructions
Prepare the Vegetables
- Coarsely dice the cucumber, shallot, and cilantro leaves.
- Peel and remove the pit from the avocado.
Blend the Gazpacho
- Add the cucumber, shallot, cilantro, avocado flesh, and lightly crushed garlic to a blender.
- Pour in olive oil, 3 tablespoons lemon juice, water, sea salt, and ground black pepper.
- Blend until completely smooth and creamy.
- Taste and adjust by adding more lemon juice, salt, or a little water to reach your desired consistency.
Chill and Serve
- For best flavor, cover and refrigerate for at least 1 hour to allow the flavors to develop (optional but recommended).
- Serve cold with a drizzle of olive oil and extra chopped cilantro or freshly ground black pepper if desired.
Serving: 1gCalories: 162kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 298mgPotassium: 398mgFiber: 4gSugar: 2gVitamin A: 222IUVitamin C: 12mgCalcium: 25mgIron: 1mg
Watch The Recipe Video!
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!