Cucumber Avocado GazpachoAug 21, 2020
On any given day between the months of October and March, you can undoubtedly find a batch of soup being whipped up in my kitchen. Growing up in Kansas City, soup was a cold weather essential, and you can say that this tradition certainly rubbed off on me. This time of year with temps reaching 105+ degrees in Austin (yikes), warm foods aren’t necessarily at the top of my list – shocking I know.
But there is just something about a soup that I still want to enjoy despite what the calendar or thermostat say. They’re the easiest method for sneaking extra veggies into every meal, and they fill you up in the best way possible. Plus, soups are just so dang easy to throw together – a major bonus in my book.
Cue, chilled soup – the perfect way to translate all of that goodness into a meal fit for the summertime heat! I’m all about it, and this Cucumber Avocado Gazpacho is so dang creamy and flavorful, give it a try and I’m sure you will be too.
And if you’re looking for a more classic, tomato-based version, my Summer Gazpacho will be right up your alley.
Yet cucumber is one of my most frequently consumed veggies in the summer, as I find myself gravitating towards its refreshing crunch and ability to be enjoyed so many ways – dipped in hummus, thrown into salads, added to cocktails and more. For more cucumber-packed recipes, be sure to check out my:
- Skinny Cucumber Jalapeño Margarita
- Watermelon Avocado Salad
- Asian Veggie Noodle Bowl with Ginger Tahini Sauce
- Homemade Flower Child Mother Earth Bowl
- Greek-Style Tacos
- Cauliflower Tabbouleh with Mediterranean Shrimp
- Simple Pickled Vegetables
- Veggie-Packed Pasta Salad
Plus cucumbers are high in fiber, essential vitamins, minerals and antioxidants and likewise aid in hydration as they’re composed of 96% water. This makes them even more fitting for a summer meal after a day spent in the sun or getting a sweat in outside.
It’s also no surprise that avocado makes an appearance in this recipe, as my blood type is basically avocado these days. They’re one of my favorite sources of healthy fats, my secret beauty food for hair and skin health and the easiest way to make anything creamier and more decadent (the right way ).
Need more recipes to put those avos to good use? I have you covered with:
- Vegan Avocado Key Lime Pie Bars
- Avocado Chocolate Truffles
- Salmon Tacos with Mango Salsa & Cilantro Avocado Sauce
- Spring Veggie & Shrimp Pasta with Creamy Avocado Sauce
- Green Apple Guacamole
- Watermelon Avocado Salad
Simply throw in these ingredients with other pantry staples like EVOO, the broth of your choice, apple cider vinegar, lemon juice and shallot into your high speed blender for the easiest soup you’ll ever make. Top with some goodies of your choice for added crunch, and this summer soup is served.
Whip up a batch of this simple, delicious gazpacho to have on hand whenever the soup craving hits but the temperature says otherwise .
- 2 large cucumbers, peeled & deseeded
- 1 medium avocado
- 1 cup bone, chicken or vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice (about 1 lemon)
- 1 shallot, diced
- 1 tsp black pepper
- 1 tsp salt
- to garnish (optional): toasted pumpkin seeds, lemon zest, green onion & a drizzle of EVOO
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