Cucumber Gazpacho with Avocado
Refreshing cucumber gazpacho with avocado is a creamy cold soup made with fresh herbs, cooling cucumbers and lime. It’s simple, healthy and so delicious!
Servings: 4 cups
Calories: 124kcal
Ingredients
- 2 cucumbers large green variety of choice
- 1 avocado medium sized
- ½ cup cilantro or fresh basil
- ½ cup parsley curly or flat leaf
- ½ cup sour cream or yogurt or coconut cream
- 2 tablespoons lime juice about the juice of 1 lime
- ¼ red onion or 3 green onions, green part only for low-FODMAP
- 1 clove garlic omit for low-FODMAP
- ½ cup olive oil or garlic infused olive oil for low-FODMAP
- 1 tablespoon sherry vinegar or use white wine, champagne or apple cider vinegars
- 1 teaspoon sea salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ teaspoon cumin optional
Instructions
- Peel and remove the seeds from the cucumber. This removes any bitterness these may contribute to the soup.
- Remove the large stems from the parsley and cilantro and wash before using to remove any debris. I like to use a small salad spinner for this.
- Place all ingredients in a blender and blend until smooth.
- Taste and adjust seasonings as needed.
- Refrigerate until ready to serve.
Notes
How to serve
You can serve immediately after blending, but gazpacho is best served chilled.- Pour into bowls with your favorite garnish
- Serve in small glasses (like shot glasses) as a great make-ahead appetizer. Consider adding shrimp, shredded crab and/or a few drops of your favorite hot sauce. It’s one of my favorite recipes for healthy appetizers.
Garnish for gazpacho
Here are a few of my favorites:- Crumbly cheese – like cotija, queso fresco or blue cheese
- Edible flowers – these just look so beautiful on the soup. Try borage, viola, rose petals, lavender or chive flowers.
- Fresh herbs – chopped cilantro, chives or dill
- Sour cream, yogurt, coconut cream or olive oil – just a drizzle will do. Try thinning the sour cream, yogurt or coconut cream first with cream or a tablespoon of water.
- Top with croutons – bread croutons in soup add a nice crunch
- Chopped fruit or veggies – cucumber, avocado, red onion, thinly sliced green onion, radish salsa or radish slices
- Seeds – chia, pumpkin, sunflower and hemp hearts are all delicious
- Lime zest – for a little extra lime flavor
- Microgreens – just a few on top are a pretty, healthy addition
How to store
Chilled soup stores very well. Simply store in a sealed container in the refrigerator for up to 5 days or consider freezing.Variations
These are a few of my favorite add-ins and variations:- Old Bay seasoning– seriously, it’s really good
- Fresh ginger – for a little zing
- Jalapeno pepper – contributes a bit of heat and flavor
- Use more herbs – dill and mint are delicious options. Always use fresh herbs.
- Melon – add watermelon, cantelope or honeydew for extra sweetness. Note that these will increase the carb content of the soup.
- Tomatoes – be sure to blanch them to remove the peel before adding
- Spinach or arugula – these will add their own distinct flavors
- Bell pepper or sweet pepper – be sure to remove the seeds first
- Top with shrimp, crab or lobster – These not only add protein, but are so, so good. As a light soup, seafood pairs perfectly.
- Chopped vegetables – makes a chunky gazpacho recipe and adds extra crunch
Nutrition
Serving: 8oz | Calories: 124kcal | Carbohydrates: 13.8g | Protein: 3g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 46.4mg | Fiber: 6.4g | Sugar: 5.4g | Net Carbs*: 7.4g