Cucumber Avocado Gazpacho

Smooth and silky on the tongue, this delightful Cucumber Avocado Gazpacho has layers of complex flavor in each spoonful. The fresh flavor in this clean eating recipe for cold summer soup will leave you energized and loving gazpacho again.

Gazpacho makes a fun hors d’oeuvre when served in a small glass, or a great first course, and it is a lovely light lunch when paired with a fresh salad. Want to know more about the health benefits in this recipe and why you will want to make it often? Read more about this in our Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

Recipe Updated: 3/30/22

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Side Dishes, Vegetarian, Vegan, Dairy Free, Gluten Free, Keto, Healthy, Quick and Easy, Entertaining

Spanish

Servings: 6 (up to 12 servings)1x2x3x4x5x

Author: Pimp My Recipe

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CUCUMBER AVOCADO GAZPACHO

Smooth and silky on the tongue, this delightful Cucumber Avocado Gazpacho has layers of complex flavor in each spoonful. Gazpacho makes a fun hors d’oeuvre when served in a small glass, or a great first course, and is a lovely light lunch when paired with a fresh salad. Can easily be made Keto friendly.

Prep Time: 20 MinCooling Time: 5 HourTotal Time: 5 H & 20 M

IngredientsUSMetric

• 3 English cucumbers, peeled, deseeded & roughly chopped (about 6 cups)
• 8 ounces seedless green grapes
• ½ small avocado
• ⅓ cup extra virgin olive oil
• 1 scant teaspoon fresh garlic, minced
• 1 tablespoon white Modena balsamic vinegar
• 1 cup filtered water
• 4 large fresh basil leaves
• ¼ teaspoon fine Himalayan pink salt
• ⅛ teaspoon white ground pepper
• 2 ½ tablespoons crème fraîche (optional garnish)
• Optional garnishes: Microgreens or small fresh basil leaves

Instructions

1. Peel the cucumbers, then remove and discard the ends. Cut the cucumbers lengthwise, and with the tip of a spoon, remove and discard the seeds. Roughly chop deseeded cucumbers (will yield about 6 cups).
2. To a high speed blender (see Note #1), add the chopped cucumbers, grapes (see Note #2), avocado, olive oil, minced garlic, vinegar, water, basil leaves, Himalayan pink salt, and white ground pepper. Blend until it becomes a smooth purée. Taste for seasoning (see Note #3), and refrigerate for 5 hours (or overnight). When ready to serve, garnish with microgreens or a small basil leaf, and a swirl of crème fraîche (about 1 teaspoon per serving - see Note #4).

Notes

1. We used the NutriBullet High-Speed Blender for this recipe, but the Vitamix High-Speed Blender would work well, too!
2. Keto Version: To make this recipe Keto friendly, simply omit the grapes. If the gazpacho is too thick after blending, add a little more filtered water, and blend again until you reach your desired consistency. Make sure to use the crème fraîche as a garnish, as it is keto friendly.
3. When seasoning, remember that the flavors will continue to develop as the soup is chilling.
4. Vegan or Dairy-Free Version: Omit the crème fraîche, and just garnish with micro greens or fresh basil.
5. See our Blog Comments & Tips below for various ways to serve our Cucumber Avocado Gazpacho. 
6. Number of servings will vary based on whether you serve this soup as an hors d’oeuvres, appetizer, light lunch, or a first course for dinner. Hors d’oeuvres: About 10 - 12 servings (2 to 3 ounces per serving). Appetizers: About 8 servings (4 - 5 ounces per serving). Light lunch or first course: About 6 servings (6 - 8 ounces per serving).

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Nutrition Facts

Calories

162.05

Fat (grams)

13.39

Sat. Fat (grams)

1.86

Carbs (grams)

11.85

Fiber (grams)

1.37

Net carbs

10.48

Sugar (grams)

8.04

Protein (grams)

1.14

Sodium (milligrams)

69.28

Cholesterol (grams)

0.00

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations. 

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

STEP 1

Peel 3 English cucumbers (each about 12 to 13 inches in length) and cut off ends. With a sharp knife, cut the cucumbers lengthwise, then with the tip of a spoon, remove and discard the seeds. Rough chop deseeded cucumbers (will yield about 6 cups), then halve 1 small avocado.

Peel cucumbers.

Slice lengthwise.

Remove seeds.

Discard seeds.

Rough chop.

Halve avocado.

STEP 2

To a high speed blender (see Note A below), add the chopped cucumbers, 8 ounces seedless green grapes (see Note B below), ½ an avocado, ⅓ cup extra virgin olive oil, 1 scant teaspoon minced fresh garlic, 1 tablespoon white Modena balsamic vinegar, 1 cup filtered water, 4 large fresh basil leaves, ¼ teaspoon fine Himalayan pink salt, and ⅛ teaspoon white ground pepper. Blend until it becomes a smooth purée, then taste for seasoning (see Note C below), and refrigerate for 5 hours (or overnight).

Note A: We used the NutriBullet High-Speed Blender for this recipe, but the Vitamix High-Speed Blender would work well, too!

Note B: To make this recipe Keto friendly, simply omit the grapes. If the gazpacho is too thick after blending, add a little more filtered water and blend again until you reach your desired consistency.

Note C: When seasoning, remember that the flavors will continue to develop as the soup is chilling.

Ingredients in blender.

Purée until smooth.

Cover & refrigerate for 5 hours or more.

SERVING SUGGESTIONS

When ready to serve, garnish with micro greens or fresh basil (see serving options below). Serve as an hors d’oeuvres, appetizer, light lunch, or a first course for dinner.

• Garnish with a swirl of crème fraîche (about 1 teaspoon per serving), as shown in the photos below. In a small bowl, add 2 ½ tablespoons crème fraîche, and a few drops of lemon juice. Stir until it becomes silky. Then drop 1 teaspoon onto each serving, and with a toothpick, give it a swirl!

• Keto option: Use the crème fraîche as a garnish, as it is keto friendly.

• For vegan or dairy-free option: Omit the crème fraîche, and just garnish with micro greens or fresh basil.

• As an hors d’oeuvres, serve in a large shot glass, or a small 2 to 4 ounce glass.

As an hors d'oeuvres.

As an appetizer.

Light lunch or first course,

Notes:

1. See our Blog Comments & Tips below for various ways to serve our Cucumber Avocado Gazpacho.

2. Recipe can be made ahead! Store refrigerated for up to 2 or 3 days. It still tastes amazing after 3 days in the fridge, but for the freshest flavor, make on the same day or up to 24 hours in advance.

3. Number of servings will vary based on whether you serve this soup as an hors d’oeuvres, appetizer, light lunch, or a first course for dinner.

   Hors d’oeuvres: About 10 - 12 servings (2 to 3 ounce servings).

   Appetizers: About 8 servings (4 - 5 ounce servings).

   Light lunch or first course: About 6 servings (6 - 8 ounce servings).

BACK TO RECIPE

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VIDEO

How to Make this Deliciously Smooth and Silky Cucumber Avocado Gazpacho!

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Blog Comments & Tips

Beautiful texture with so many layers of flavor!

I must admit that I’m not a big fan of gazpacho - cold soup just isn’t my thing. However, this Cucumber Avocado Gazpacho recipe completely changes the game! The freshness, thick and silky texture, and complex layers of flavor in this soup, completely converted me to a gazpacho lover. This a definite make again recipe!

This cucumber gazpacho is so different from many of the traditional recipes, which can taste watered down and lacking in flavor. As a testament to this recipe, my husband absolutely loves this Cucumber Avocado Gazpacho. The reason why this is a big deal is because he vehemently dislikes the taste and texture of cucumbers (and that’s putting it mildly). It did take some coaxing to get him to try it, but when he professed that “this recipe is a winner,” I almost fell off my chair! Also, our other taste testers really enjoyed it when I served it as a first course during one of our test recipe dinners. 

Cucumbers are a great vegetable for summertime because they will help keep you hydrated, as well as give you a fiber boost. They are full of antioxidants and contain many vitamins and minerals, including vitamin C, A, K, magnesium, potassium, and manganese. A medium unpeeled cucumber contains 2g of fiber and 3g of protein! 

A little known fact is that cucumbers will give you a longer lasting energy boost. So skip that cup of coffee in the afternoon and pick up a cucumber instead!

In addition to all these health benefits, gazpacho is the perfect hors d’oeuvres or appetizer for the warm summer months. This gazpacho makes a beautiful light lunch when accompanied with a fresh salad. Try our Fresh Citrus Salad (recipe coming soon), which pairs very nicely with this gazpacho. This delightful soup is cool, refreshing, light, silky, and full of flavor.  

How do you ensure the best results from our recipe?

Our 5 tips to making a perfect Cucumber Avocado Gazpacho:

1. Fresh organic ingredients will make all the difference in this recipe.

2. Use a high quality olive oil.

3. Fresh herbs are necessary to brighten up the flavors in this recipe.

4. Don’t skimp on the chilling time, as it needs a minimum of 5 hours in the fridge for the flavors to meld. This soup will keep for about 2 days without losing its flavor, so an overnight chill works, as well. 

5. If using the crème fraîche as a garnish, thin it out with a few drops of lemon juice and stir until it becomes silky. Then drop 1 teaspoon onto each serving, and with a toothpick, give it a swirl!

Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe. 

Pimp Our Recipe:

• Make it Spicy: Add ½ or 1 deseeded small serrano chile pepper to the ingredients in the blender, and purée until smooth. Adjust to your desired heat level by starting with half a pepper.

• Make it Vegan and Dairy Free: Omit the crème fraîche as a garnish.

• Make it Richer and Creamy: Add 1 to 2 tablespoons of crème fraîche to the ingredients in the blender, and purée until smooth. 

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to chill this soup for a minimum of 5 hours before serving. It will make all the difference in the flavors.

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Adapted from the Cucumber Gazpacho recipe by Food & Wine, we’ve taken this delicious gazpacho recipe and really pimped it up to create an amazing flavor profile that you will not forget!

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