Recipe courtesy of Jackie Rothong
Recipe courtesy of Jackie Rothong
Watch how to make this recipe.
Cucumber-Avocado Gazpacho
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- Level: Easy
- Total: 20 min (plus any chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 589 mg
I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!
- Level: Easy
- Total: 20 min (plus any chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 589 mg
Ingredients
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Directions
- Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
- When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.
Cook’s Note
If you'd like to serve the gazpacho immediately, have all the ingredients well chilled prior to blending and the soup will be nice and cold.
