Cucumber Gazpacho with Avocado (Gazpacho Verde)

Gazpacho in 2 shot glasses topped with crab, mint leaves and cocktail sauce.

5 from 2 votes

Cucumber Gazpacho with Avocado (Gazpacho Verde)

Refreshing cucumber avocado gazpacho (gazpacho verde) is a luxurious cold soup made with fresh herbs, cooling cucumbers and lime. Serve as an appetizer or main course. It’s simple and so delicious!

Prep Time10

Total Time10

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: No cook

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: cups

Calories: 124kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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.

Garnish for gazpacho

Crumbly cheese – cotija, queso fresco or blue cheese
Edible flowers – 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

Store in a sealed container in the refrigerator for up to 5 days or consider freezing.

Variations and add-ins

Old Bay seasoning – seriously, it’s really good
Fresh ginger – for a little zing
Jalapeño pepper – contributes a bit of heat and flavor. Or add a few pinches of cayenne.
Use more herbs – dill and mint are delicious options. Always use fresh herbs.
Melon – add watermelon, cantaloupe 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
Green gazpacho 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