Name: Cucumber Avocado Gazpacho
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup diced yellow onion, rinsed in hot water for 30 seconds; 2 cups diced cucumber (peeled or unpeeled); Half of a ripe avocado; 1/2 cup celery, diced; 2 tbsp diced jalapeño, seeds removed; 1 ½ tsp salt; 1 tbsp cilantro; 2 tbsp dill; 2 tbsp parsley; 1 1/2 tbsp white wine or champagne vinegar; 1 large clove garlic; 1/4 cup plain greek yogurt or sour cream (can also use vegan substitute); 1/4 cup olive oil; 1 tsp honey

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This quick & easy creamy cucumber avocado gazpacho comes together in your blender in less than 10 minutes. It's perfect for a light summer appetizer or side dish.

overhead view of vegan cucumber avocado gazpacho in bowls

I love this gazpacho for many reasons, but mostly because it doesn't require ANY cooking.

All you have to do is prep everything (which only takes about 5 minutes), throw it in a blender and let your blender do its thing. That's it! 10 minutes and you have a creamy, flavorful, delicious summer gazpacho.

This gazpacho has a refreshing cucumber base, avocado for creaminess, sour cream (or yogurt) for a bit of tang and plenty of fresh herbs from our garden. It's so simple and yet so perfectly balanced!

This cucumber avocado gazpacho would make for a lovely summer appetizer or side dish. Serve with some crusty olive oil grilled bread for dipping!

Ingredients

Cucumber: we leave ours unpeeled (the peel contains so many nutrients!), but feel free to peel for a slightly smoother texture.
Avocado: just one half of a super ripe avocado make this gazpacho perfectly creamy and rich. If the avocado is on the small side, use both halves.
Celery
Onion: rinse under hot water for 30 seconds to remove the bitter, harsh flavor.
Garlic: one clove does the trick, but if you're garlic-obsessed, another clove or two won't hurt.
Jalapeño: be sure to remove the seeds and membrane. I do so by slicing the jalapeño in half lengthwise and then using a spoon to scoop out the seeds.
Fresh dill, cilantro and parsley: basil would be great, too.
White wine vinegar or champagne vinegar. Apple cider vinegar works, too.
Salt and pepper
Greek yogurt or sour cream adds creaminess, richness and a slightly tangy flavor. Either one works, and you can use vegan alternatives to make this dairy free, too! Just make sure your yogurt is unsweetened and doesn't contain any added flavors.
Olive oil: save some for garnish, too!
Agave: just a touch of sweetness balances out all of the flavors. Feel free to sub with another liquid sweetener like honey or maple.

close up overhead view of cucumber avocado gazpacho in bowl

Instructions

The only ingredient that requires any kind of prep work is the onion.

I'm not sure about you, but I'm not a huge fan of raw onion. Luckily, you can tone down the bitter, intense bite by rinsing raw onion in very hot water for about 30 seconds.

If you don't mind raw onion, feel free to skip this step, but it helps keep the onion from overpowering the soup.

Next, simply add all ingredients to a high speed blender and blend away! Depending on your blender, you may want to run it through a second cycle to make sure there aren't any vegetable chunks left.

overhead view of cucumber avocado gazpacho ingredients in blender — before

overhead view of cucumber avocado gazpacho in blender — before

If you have time, we suggest refrigerating the gazpacho for at least an hour or two before serving. It's extra refreshing served cold!

For garnish, top with a drizzle of olive oil, fresh herbs, salt and pepper. Or, top with a drizzle of thinned yogurt or sour cream.

close up view of vegan vegetable gazpacho in bowl

Substitutions/Adaptations

Not a fan of spice? Leave out the jalapeño.
It's super easy to make this recipe vegan – just use vegan sour cream or plain vegan yogurt!
When it comes to herbs, you can use any of the following: dill, parsley, cilantro, basil, mint, or tarragon. You could also add in a handful of leafy greens, like spinach or arugula.
Allium sensitivity? Leave out the onion and garlic.
Types of vinegar that work in this gazpacho: white wine vinegar, champagne vinegar, red wine vinegar and apple cider vinegar.

Storage/Make Ahead

You can make this gazpacho up to two days ahead of time. Store in an airtight container in the refrigerator and blend again before serving.

Freezer storage: Freeze the gazpacho in ice cube trays, then transfer to a freezer safe container. Let defrost overnight in the refrigerator, then blend again before serving.

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