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Cucumber Avocado Gazpacho Soup

As seen in: Fire Up the Grill and Embrace Summer

Cucumber avocado gazpacho is a vibrant, refreshing soup combining creamy avocado with crisp cucumber and fresh cilantro. Blended with green bell pepper, red onion, lime juice, and chilled vegetable broth, this Mediterranean-inspired dish is perfect for warm days. Serve cold for maximum flavor and texture, and garnish with chopped cilantro. It’s quick to prepare, entirely plant-based, gluten-free, and full of bright flavors. Pair with crusty bread or tortilla chips for a simple meal. For an extra kick, add jalapeño to taste and enjoy this wholesome, nourishing cold soup.

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Created By Mia
Last modified on Sat, 17 May 2025 15:31:12 GMT
A spoon is being used to scoop soup into a bowl. Save This
A spoon is being used to scoop soup into a bowl. | yummywithmia.com

This chilled cucumber avocado gazpacho is my go-to soup when the heat makes it impossible to turn on the stove. It delivers creamy richness from ripe avocados and a refreshing crunch from cucumbers in every spoonful. The blender does all the heavy lifting, making it a breeze for even the busiest weeknights or lazy summer lunches.

My family always requests this on the first really hot day of summer. The tang of lime and bite of onion make every bowl feel like a treat straight from the Mediterranean coast.

Ingredients

  • Cucumbers: Choose firm dark green cucumbers for the crispest base and peel to avoid bitterness
  • Avocados: Look for deeply green avocados that yield slightly under gentle pressure so you get a creamy smooth texture
  • Green bell pepper: Pick a firm and glossy pepper for sweetness and a touch of earthiness
  • Red onion: Adds a punchy sweetness and beautiful color contrast go for small onions to keep flavors balanced
  • Vegetable broth: Choose a low sodium high quality broth for the purest taste and smoothest blend
  • Fresh lime juice: Squeeze your own limes for a vibrant citrus flavor that ties everything together
  • Salt and pepper: Use a flaky salt or fresh cracked pepper if possible for best results
  • Cilantro: Freshly chopped cilantro brings a burst of herbal brightness to finish the dish

Step-by-Step Instructions

Prepare the Vegetables:
Peel and chop the cucumbers, pit and scoop your avocados, and chop the bell pepper and onion into smaller pieces for easy blending
Blend Everything:
Combine cucumbers, avocados, bell pepper, red onion, vegetable broth, and lime juice in your blender. Blend on high until the soup is completely smooth and creamy. This takes about one to two minutes. You may need to stop and scrape down the sides depending on your blender
Adjust Seasoning:
Add salt and pepper to your liking, then blend again quickly to ensure everything is fully incorporated. Taste and tweak as needed
Chill Thoroughly:
Transfer the gazpacho to a container and chill in the refrigerator for at least thirty minutes. Chilling melds the flavors and enhances the refreshing coldness
Garnish and Serve:
Pour the gazpacho into bowls and sprinkle with freshly chopped cilantro for an herbal lift. Serve it cold and enjoy the burst of fresh Mediterranean flavors
A bowl of soup with avocado and onions. Save This
A bowl of soup with avocado and onions. | yummywithmia.com

Every time I make this soup I am reminded how a handful of honest vegetables can become something greater than the sum of their parts. My kids love swirling in extra cilantro and crunchy toppings for a fun summer dinner memory.

Storage Tips

This gazpacho stays fresh in the refrigerator for up to three days. Store it covered to prevent browning from the avocado. Give it a quick stir before serving as it may separate slightly.

Ingredient Substitutions

Try using yellow or orange bell peppers for a slightly sweeter flavor. If you are out of cilantro, fresh parsley can work just as well. If you prefer extra tang, use lemon juice instead of lime.

Serving Suggestions

Top each bowl of gazpacho with diced cucumber or avocado for added texture. A sprinkle of pumpkin seeds or a swirl of dairy free yogurt is delicious. For a party, pour the soup into small glasses for an easy appetizer.

Cultural Context

Gazpacho originates from Spain as a way to keep cool through hot Mediterranean summers. While traditional recipes use tomatoes, cucumber-based versions have become popular in many parts of the world. Avocado gives this twist an especially creamy finish that feels luxurious and fresh.

A bowl of soup with green and white vegetables. Save This
A bowl of soup with green and white vegetables. | yummywithmia.com

Common Questions

→ How do you keep gazpacho creamy without dairy?

The avocado provides natural creaminess, so no dairy is needed. Blend thoroughly for a silky texture.

→ Can I make cucumber avocado gazpacho ahead of time?

Yes, making it in advance is encouraged. Chill for at least 30 minutes and stir before serving for best flavor.

→ What garnishes pair well with this gazpacho?

Try chopped cilantro, diced cucumber, or a drizzle of olive oil for extra flavor and texture.

→ Is this gazpacho suitable for gluten-free or vegan diets?

Absolutely. All ingredients are naturally vegan and gluten-free. Check packaged broth if using.

→ How spicy can I make this gazpacho?

Add jalapeño pepper, starting with a small amount, and blend. Adjust to your preferred spice level.

Cucumber Avocado Gazpacho

A chilled soup blending avocado, cucumber, and herbs for a cool, creamy dish ideal for summer.

Preparation Time
15 Minutes Required
Cooking Time
~
Overall Time
15 Minutes Required
Created By: Mia

Recipe Type: Summer BBQ

Skill Level: Beginner-Friendly

Recipe Origin: Mediterranean

Output: 4 Portions

Diet Preferences: For Vegans, For Vegetarians, Without Gluten, Without Dairy

What You Need

→ Vegetables

01 2 large cucumbers, peeled and chopped
02 2 ripe avocados, pitted and scooped
03 1 green bell pepper, chopped
04 1 small red onion, chopped
05 2 cups vegetable broth
06 2 tablespoons fresh lime juice
07 Salt and pepper to taste

→ Herbs

08 1/4 cup fresh cilantro, chopped

How to Make It

Step 01

In a blender, combine the cucumbers, avocados, bell pepper, red onion, vegetable broth, and lime juice. Blend until smooth.

Step 02

Season with salt and pepper to taste, and blend again briefly to mix.

Step 03

Chill the gazpacho in the refrigerator for at least 30 minutes before serving.

Step 04

Serve cold, garnished with chopped cilantro.

Helpful Tips

  1. For added flavor, consider incorporating a jalapeño for a spicy kick.
  2. This soup pairs well with crusty bread or tortilla chips.

What You'll Need

  • Blender
  • Chopping board

Allergy Details

Review ingredients for allergens and reach out to a healthcare expert with concerns.
  • Contains avocado.
  • Always check labels for potential allergens if using packaged broth.

Per-Serving Nutrition Info

Please view this nutritional data as an estimate and not a replacement for professional guidance.
  • Calories: 150
  • Fat Content: 10 g
  • Carbohydrates: 15 g
  • Protein Content: 3 g