Avocado cucumber gazpacho is an easy appetizer to make. Call it a cold soup or a smoothie. It is super healthy. The dish comes together very quickly. It is an appetizer that you can also offer in winter to your guests.

The art of making avocado cucumber gazpacho

Avocado cucumber gazpacho comes easily together. But please keep a few things in mind. Always use a ripe (but not overripe) avocado and take the seeds out of the cucumber -if any-.  This soup needs some bite and therefore add some spicy jam or some spicy pepper in moderation. Also add lemon or lime juice, this will keep the color and make the soup taste fresh. And use some fresh mint or basil leaves. Before serving, drizzle some drops of a good olive oil and balsemic vinegar on top. And do not be afraid to serve some freshly baked ciabatta with this soup, together with some olive oil and sea salt.

This his soup cannot be stored too long, a few hours in the fridge tops. Also do not freeze, the velvety creaminess of the soup  will be lost.

Special equipment

kitchen blender

avocado cucumber gazpacho ©️ Nel Brouwer-van den Bergh

Avocado cucumber gazpacho

Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Soup
Cuisine American, Mexican
Servings 4

Ingredients
  

Soup

  • 1 ripe avocado
  • 1 cucumber
  • 1/2 lemon
  • 0.5 tsp sriracha chili sauce
  • 1 tsp sweet chili sauce
  • 1 handful fresh mint leaves or basil
  • salt to taste
  • 0.5 tbsp olive oil (extra virgin)
  • 1 tsp balsamic vinegar

Instructions
 

making the soup

  • Peel the avocado and take the flesh out and cut in chunks
  • peel the cucumber and take the seeds out, if present and cut up
  • press the lemon for juice; preserve the juice
  • Mix avocado chunks, cucumber and lemon juice with enough water to use the kitchen blender to mix it up. Be careful with adding the water, do it bit by bit
  • bring the soup to taste with salt and chili sauces
  • Cover the soup and refrigerate until serving
  • just before serving, drizzle balsamic vinegar and a good olive oil on top

Notes

Method: raw
Food allergy & intolerance information: none

Remarks

The avocado can become brown when standing too long at room temperature. This is due to oxidation. Some lemon juice and storage at low temperature will extend the storage time

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