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–+ servings
Avocado Cucumber Gazpacho
Jon Simon

Avocado-Cucumber Gazpacho

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A creamy no-cook gazpacho where ripe avocado does the work of heavy cream. Cool, bright with lime, and loaded with fiber and heart-healthy fats.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 
 

  • 2 ripe avocados large, peeled and pitted
  • 1 English cucumber large, peeled and chopped
  • 1 cup cold water
  • ¼ cup fresh lime juice about 2 limes
  • ¼ cup fresh cilantro or parsley
  • 2 green onions chopped
  • 1 clove garlic
  • ½ jalapeño optional, for heat
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Equipment

Method
 

  1. In a blender, combine the avocados, cucumber, cold water, lime juice, cilantro, green onions, garlic, jalapeño (if using), olive oil, salt, and pepper.
  2. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
  3. Chill in the refrigerator for at least 1 hour for the best flavor and texture.
  4. Serve cold, garnished with a drizzle of olive oil, extra herbs, or diced cucumber and avocado.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 11gProtein: 3gFat: 17gSaturated Fat: 2.5gSodium: 300mgFiber: 6gSugar: 2g

Notes

Net carbs: 5g per serving (11g total carbs minus 6g fiber).
Substitutions: Stir in a handful of baby spinach for extra color, or a splash of plain yogurt for tang (this makes it no longer vegan).
Storage: Press plastic wrap directly onto the surface and refrigerate up to 2 days. The lime juice helps slow browning.
Reheating: Serve chilled only. This gazpacho is not designed to be heated.

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