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Cucumber & Avocado Gazpacho

Cucumber & avocado gazpacho is a no-cook, silky smooth chilled soup with bright lime and creamy avocado. Blend cucumber, avocado, and Greek yogurt into a vibrant green bowl-ready texture, then chill for best flavor.
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Prep Time 10 minutes
chill 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Snack
Cuisine: American, Mediterranean
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Cucumber & Avocado Gazpacho
  • 2 cucumbers Peeled, seeded, and roughly chopped.
  • 2 avocados Ripe, peeled and pitted.
  • 1 cup cold water
  • 0.5 cup plain Greek yogurt
  • 2 tbsp fresh lime juice About 1 lime.
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic Small clove.
  • 0.25 cup fresh cilantro leaves Plus more for garnish.
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp cayenne pepper Optional.
  • 1 serving ice cubes For serving.
Toppings (optional)
  • 1 diced cucumber Optional topping.
  • 1 sliced avocado Optional topping.
  • 1 tbsp olive oil Optional drizzle.
  • 1 fresh cilantro leaves Optional garnish.
  • 0.25 tsp chili flakes Optional pinch.

Equipment

  • 1 stand mixer

Method
 

Blend the gazpacho
  1. Add the chopped cucumber, avocado, cold water, Greek yogurt, lime juice, olive oil, garlic, cilantro, cumin, salt, black pepper, and cayenne pepper (if using) to a high-speed blender.
  2. Blend on high for 60 seconds until completely smooth and creamy, watching for a uniform, vibrantly green texture.
Taste and adjust
  1. Taste the gazpacho and adjust seasoning, adding more lime juice for brightness or extra salt to taste, and cayenne for a gentle kick if desired.
  2. If the soup is too thick, add 2–3 tbsp cold water and blend again for 10 seconds until the texture turns silky.
Chill
  1. Transfer to a bowl or jar and refrigerate for at least 20 minutes until well chilled, using the cold time to deepen the flavors.
Serve
  1. Spoon into chilled bowls and top with diced cucumber, sliced avocado, a drizzle of olive oil, and fresh cilantro leaves.
  2. Finish with a pinch of chili flakes if using and serve alongside ice cubes for extra cold, crisp refreshment.

Notes

For the smoothest texture, make sure the cucumber and avocado are fully blended with no visible chunks before chilling. Refrigerate leftovers in a sealed container up to 2 days (best flavor within 24 hours); freezer: no, texture can break. Dietary swap: use plant-based yogurt (unsweetened) to make it dairy-free while keeping the creamy body.