Creamy Avocado Gazpacho
Chill out with a bowl of Creamy Avocado Gazpacho, a vibrant and refreshing twist on the classic Spanish cold soup. This no-cook recipe blends ripe avocados, crisp English cucumber, zesty lime juice, and a kick of jalapeño into a silky-smooth, emerald-green soup that's as nutritious as it is flavorful. A touch of olive oil and optional Greek yogurt add luxurious creaminess, while fresh cilantro and garlic enhance the bright, herbaceous notes. Perfectly chilled and garnished with diced cucumber and juicy cherry tomatoes, this healthy gazpacho is ready in just 15 minutes and makes an ideal appetizer or light lunch on a warm day. Keywords: creamy avocado gazpacho, chilled avocado soup, no-cook soup recipe, healthy summer appetizers, refreshing cold soup recipes.
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Recipe Information
Ingredients
- 2 large ripe avocados
- 1 medium English cucumber
- 0.5 cup fresh cilantro
- 1 small jalapeño pepper
- 1 clove garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 cup cold water
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons Greek yogurt (optional, for creaminess)
- 0.25 cup diced cucumber (for garnish)
- 0.25 cup cherry tomatoes (halved, for garnish)
Instructions
Peel and pit the avocados. Scoop out the flesh and add it to a blender.
Peel the English cucumber and cut it into chunks. Reserve a small portion (about 1/4 cup) for garnish and add the rest to the blender.
Remove the seeds and membrane from the jalapeño, then roughly chop and add it to the blender.
Peel the garlic clove and add it to the blender along with the cilantro leaves.
Add fresh lime juice, extra virgin olive oil, cold water, salt, and black pepper to the blender.
Blend on high speed until completely smooth and creamy. If the mixture is too thick, add a bit more cold water, one tablespoon at a time, until the desired consistency is achieved.
If using Greek yogurt, blend it in for extra creaminess.
Taste and adjust seasoning if needed, adding more lime juice or salt to brighten the flavors.
Cover the gazpacho and chill it in the refrigerator for at least 1 hour, allowing the flavors to meld together.
Serve the gazpacho cold in bowls. Garnish with diced cucumber, halved cherry tomatoes, and an additional drizzle of olive oil, if desired.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 10.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
