Cucumber Avocado Gazpacho (Printable Version)

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

# What You'll 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

# Steps to Follow:

01 - In a blender, combine the cucumbers, avocados, bell pepper, red onion, vegetable broth, and lime juice. Blend until smooth.
02 - Season with salt and pepper to taste, and blend again briefly to mix.
03 - Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
04 - Serve cold, garnished with chopped cilantro.

# Additional Tips::

01 -
  • Ready in just fifteen minutes with no cooking required
  • Perfect for using up ripe avocados and spare veggies
  • Dairy free vegan and gluten free so nearly everyone can enjoy it
  • Ideal for meal prep since it stays fresh and flavorful for days
02 -
  • High in healthy fats from avocado to keep you satisfied
  • Naturally vegan and gluten free for all diets
  • Super hydrating thanks to cucumber and broth
03 -
  • Always use the ripest avocados for the best creamy texture
  • Chill finished gazpacho for at least thirty minutes to let flavors develop
  • If soup is too thick, add more vegetable broth a little at a time until you reach perfect consistency

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