When the summer heat hits and turning on the stove feels like a crime, I always reach for one thing: gazpacho. But not your usual tomato-based version—today, we’re diving into something cooler, creamier, and a little unexpected: Avocado Cucumber Gazpacho.
This chilled soup is everything I want on a warm afternoon—refreshing, smooth, and packed with bright flavor. It’s the kind of dish that feels fancy but takes just minutes to make. Think of it as your go-to light lunch, elegant appetizer, or that green soup everyone at your table will ask about.
Let’s make it together.
Why You’ll Love This Avocado Cucumber Gazpacho
If you’ve ever had traditional gazpacho soup, you know it’s all about fresh produce blended into something smooth and lively. This version swaps tomatoes for creamy avocados and crisp cucumbers. The result? A luscious cucumber avocado soup that’s velvety without feeling heavy.
Here’s what makes it shine:
- No cooking required. Just blend, chill, and serve.
- Nutrient-packed. Full of healthy fats, vitamins, and hydrating ingredients.
- Beautifully simple. Minimal ingredients, maximum payoff.
- Versatile. Serve it as a starter, side, or light meal.
And let’s be honest—it’s also very Instagram-worthy. That pale green color looks dreamy in any bowl.
Ingredients You’ll Need
For this avocado cucumber gazpacho recipe, you’ll need fresh, ripe ingredients. The fresher they are, the better your soup will taste.
Main Ingredients
- 2 large ripe avocados
- 1 large English cucumber (peeled, chopped)
- 1 small clove garlic
- 1 green onion (or a few chives)
- ½ cup plain Greek yogurt (or coconut yogurt for a dairy-free option)
- 1 cup cold water (adjust for desired consistency)
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Add-Ins
- A handful of fresh herbs (mint, cilantro, or basil)
- ½ jalapeño (for a gentle kick)
- A few spinach leaves (for a deeper green tone)
For Garnish
- Crumbled feta or goat cheese
- Diced cucumber
- Drizzle of olive oil
- Fresh herbs or microgreens
How to Make Avocado Cucumber Gazpacho
This avocado gazpacho recipe is as easy as they come. The trick is in balancing creaminess with brightness.
Step 1: Blend the Base
In a blender, combine the avocados, cucumber, garlic, green onion, yogurt, lime juice, and olive oil. Add a pinch of salt and pepper.
Step 2: Adjust the Texture
Pour in the cold water gradually while blending until the mixture is silky. If you prefer a thinner cold soup, add a bit more water.
Step 3: Taste and Chill
Give it a quick taste—does it need more lime? A pinch more salt? Adjust to your liking. Then, transfer the soup to a container, cover, and refrigerate for at least one hour. Chilling allows the flavors to meld beautifully.
Step 4: Serve Cold
Pour into bowls or small glasses, top with your favorite garnishes, and enjoy cold. That first spoonful? Pure sunshine in a bowl.
Tips for the Best Gazpacho
- Use ripe avocados. Underripe ones make the texture grainy.
- Chill everything before blending. Cold ingredients blend into a smoother, creamier soup.
- Don’t skip the lime. It adds a zesty brightness that balances the creaminess.
- Blend well. The smoother, the better. This is one of those soups where texture really matters.
If your blender isn’t super powerful, strain the soup through a fine sieve for that elegant, restaurant-style finish.
How to Serve It
This cold soup recipe pairs beautifully with grilled shrimp, crusty bread, or a light summer salad. I often pour it into shot glasses for elegant appetizers at small gatherings—it’s refreshing and visually stunning.
If you’re enjoying it solo, make it your main act with a sprinkle of crumbled feta or a swirl of yogurt on top. It’s satisfying enough for lunch, but light enough not to slow you down.
Storage Tips
Your avocado cucumber soup (cold) will keep in the refrigerator for up to 2 days. Store it in an airtight container and stir before serving.
If it thickens a bit, add a splash of water and whisk it smooth again. Avoid freezing, as avocado tends to change texture after thawing.
Variations You’ll Love
- Spicy Avocado Gazpacho: Add jalapeño or a pinch of cayenne for heat.
- Cucumber Mint Gazpacho: Use fresh mint instead of basil or cilantro for a cooling twist.
- Vegan Version: Swap yogurt for a plant-based one and skip the cheese garnish.
- Mediterranean Touch: Add a spoonful of tahini or a few roasted red peppers for depth.
Play around with what’s in your fridge—this gazpacho recipe is forgiving and endlessly adaptable.
A Little Kitchen Story
I first made this soup on a blistering July afternoon when I couldn’t stand the thought of standing near the stove. I tossed everything in the blender out of pure desperation. The result? Creamy, tangy, and surprisingly luxurious.
Since then, I’ve made it countless times—sometimes as a summer soup for dinner, other times as a light lunch while testing dessert recipes. And every single time, I’m reminded that good food doesn’t have to be complicated.
Sometimes, all you need is a ripe avocado and a blender.
Avocado Cucumber Gazpacho
Ingredients
Method
- Add avocado, cucumber, garlic, green onion, yogurt, lime juice, olive oil, salt, and pepper to a blender.
- Blend while slowly adding cold water until smooth and creamy. Add more water if you like a thinner soup.
- Taste the soup. Add more lime or salt if needed. Pour into a covered container and chill in the fridge for at least 1 hour.
- Stir the chilled soup, pour into bowls or glasses, and garnish with diced cucumber, feta, olive oil drizzle, and herbs. Serve cold.
Notes
FAQ: Avocado Cucumber Gazpacho
1. Can I make this ahead of time?
Absolutely. In fact, it’s even better after a few hours in the fridge. Just give it a stir before serving.
2. Can I use regular cucumbers?
Yes, but peel them well and scoop out the seeds to keep the texture smooth.
3. What if I don’t have Greek yogurt?
You can use sour cream, kefir, or a dairy-free alternative like coconut yogurt.
4. How long does this gazpacho last?
Up to two days in the fridge. It’s best enjoyed fresh, though.
5. Is this soup served completely cold?
Yes—this is a chilled soup, meant to be refreshing and cooling. No heat required!
6. Can I make this vegan?
Definitely. Use plant-based yogurt and skip the cheese garnish.
7. What’s the best way to serve it for guests?
Try serving it in small glasses or bowls topped with diced cucumber, herbs, and a drizzle of olive oil—it looks as good as it tastes.
Final Thoughts
This avocado cucumber gazpacho is one of those recipes that reminds me why I love cooking—it’s simple, colorful, and full of life. A quick blend of garden-fresh ingredients that turns into a creamy, satisfying bowl of joy.
Whether you serve it at your next summer dinner or enjoy it on your own patio, I promise—it’s the kind of cold soup recipe that keeps you coming back for another spoonful.
