Description
This quick & easy creamy cucumber avocado gazpacho comes together in your blender in less than 10 minutes. Perfect for a light summer appetizer or side dish.
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 1/2 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
Instructions
- Peel and dice onion, then run under hot water for 30 seconds. This takes away a bit of the bite of raw onion. Feel free to skip this step if you don't mind raw onion.
- Add all ingredients to a high speed blender and blend until smooth and creamy. Taste and adjust seasoning as desired.
- Serve topped with more fresh herbs, olive oil, salt and pepper (or a swirl of yogurt).
Notes
If you have time, we suggest refrigerating the gazpacho for at least an hour or two before serving. It's extra refreshing served cold!
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: You can keep this stored in an airtight container in the fridge for 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soups
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 272
- Sugar: 3.7 g
- Sodium: 901.1 mg
- Fat: 25.6 g
- Carbohydrates: 13 g
- Fiber: 5.1 g
- Protein: 2.7 g