Name: Avocado Cucumber Gazpacho Recipe
Ingredients: 2 large, ripe Hass avocados: These are the heart of the gazpacho, providing an incredibly creamy, luxurious texture and rich, healthy fats. Make sure they are perfectly ripe—yielding to gentle pressure but not mushy.; 1 large English cucumber (about 14-16 ounces): English cucumbers are ideal as they are nearly seedless and have thin skin, meaning you don’t need to peel or seed them. They provide a clean, crisp, and hydrating base.; 1/2 cup chopped yellow onion: Adds a foundational, savory depth to the soup. A yellow onion offers a balanced sweetness and pungency that complements the other ingredients.; 1 large jalapeño: This is for a touch of warmth and complexity. Remove the seeds and membranes for a mild heat, or leave some in for a spicier kick.; 2 cloves garlic, roughly chopped: Provides a pungent, aromatic bite that cuts through the richness of the avocado.; 1/2 cup packed fresh cilantro leaves and tender stems: Adds a bright, herbaceous, and citrusy note that is classic in gazpacho and pairs beautifully with avocado and lime.; 1/3 cup fresh lime juice (from 2-3 limes): This is a crucial ingredient. It not only adds a zesty, tangy flavor but also prevents the avocado from oxidizing and turning brown, keeping your gazpacho beautifully green.; 1/4 cup extra-virgin olive oil: Lends a silky mouthfeel and a subtle, fruity pepperiness that enriches the overall flavor profile.; 1 1/2 cups cold water (or more, to taste): Used to thin the gazpacho to your desired consistency. Using ice-cold water helps to keep the soup chilled from the start.; 1 1/2 teaspoons kosher salt (or to taste): Essential for bringing all the flavors together and making them pop.; 1/2 teaspoon black pepper (or to taste): Adds a final, subtle layer of spice.

Ingredients

Scale

2 large, ripe Hass avocados: These are the heart of the gazpacho, providing an incredibly creamy, luxurious texture and rich, healthy fats. Make sure they are perfectly ripe—yielding to gentle pressure but not mushy.
1 large English cucumber (about 14–16 ounces): English cucumbers are ideal as they are nearly seedless and have thin skin, meaning you don’t need to peel or seed them. They provide a clean, crisp, and hydrating base.
1/2 cup chopped yellow onion: Adds a foundational, savory depth to the soup. A yellow onion offers a balanced sweetness and pungency that complements the other ingredients.
1 large jalapeño: This is for a touch of warmth and complexity. Remove the seeds and membranes for a mild heat, or leave some in for a spicier kick.
2 cloves garlic, roughly chopped: Provides a pungent, aromatic bite that cuts through the richness of the avocado.
1/2 cup packed fresh cilantro leaves and tender stems: Adds a bright, herbaceous, and citrusy note that is classic in gazpacho and pairs beautifully with avocado and lime.
1/3 cup fresh lime juice (from 2-3 limes): This is a crucial ingredient. It not only adds a zesty, tangy flavor but also prevents the avocado from oxidizing and turning brown, keeping your gazpacho beautifully green.
1/4 cup extra-virgin olive oil: Lends a silky mouthfeel and a subtle, fruity pepperiness that enriches the overall flavor profile.
1 1/2 cups cold water (or more, to taste): Used to thin the gazpacho to your desired consistency. Using ice-cold water helps to keep the soup chilled from the start.
1 1/2 teaspoons kosher salt (or to taste): Essential for bringing all the flavors together and making them pop.
1/2 teaspoon black pepper (or to taste): Adds a final, subtle layer of spice.

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Instructions

Prepare the Vegetables: Begin by preparing all your fresh ingredients. Cut the avocados in half, remove the pits, and scoop the flesh into the canister of a high-speed blender. Roughly chop the English cucumber (no need to peel), the yellow onion, and the jalapeño. If you are sensitive to heat, be sure to remove all the seeds and white membranes from the inside of the jalapeño before chopping. Add the chopped cucumber, onion, jalapeño, and the two cloves of garlic to the blender with the avocado.
Add the Liquids and Herbs: Add the packed fresh cilantro, fresh lime juice, and extra-virgin olive oil to the blender. The acid from the lime juice should be added at this stage to immediately start working on the avocado, preventing it from browning while you prepare the rest of the soup.
First Blend: Pour in 1 cup of the cold water. Secure the lid on the blender and start blending on a low speed, gradually increasing to high. Blend for about 30-45 seconds, or until the mixture is mostly smooth. This initial blend helps to break down the heartier vegetables before you perfect the consistency.
Adjust Consistency and Season: Stop the blender and scrape down the sides with a spatula. Assess the thickness of the soup. Add the remaining 1/2 cup of cold water (or more, a few tablespoons at a time) and continue blending until you reach your desired consistency. Some prefer a thicker, dip-like gazpacho, while others enjoy it thinner and more soup-like.
Final Blend and Seasoning: Once the consistency is perfect, add the kosher salt and black pepper. Blend on high for another 30-60 seconds until the gazpacho is completely silky-smooth and velvety. There should be no chunks or fibrous bits remaining. Have a taste and adjust the seasoning if necessary. It might need another pinch of salt to brighten the flavors or an extra squeeze of lime juice for more zest.
Chill Thoroughly: This is arguably the most important step. Transfer the gazpacho from the blender to a large bowl or airtight container. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the soup to prevent any air from touching it (this is another trick to prevent oxidation). Place the gazpacho in the refrigerator to chill for a minimum of 2 hours, but for the best flavor, allow it to chill for at least 4 hours. Chilling allows the flavors to meld, deepen, and mature, resulting in a much more delicious and refreshing final product.
Serve: Once thoroughly chilled, give the gazpacho a good stir. Ladle it into chilled bowls or glasses. Garnish with your favorite toppings (see “How to Serve” section for ideas) and serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 220
Fat: 18g
Fiber: 8g