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Avocado Cucumber Gazpacho

A cool, creamy avocado cucumber gazpacho that’s perfect for warm days. It’s fresh, light, and full of flavor—made in minutes with no cooking required. Serve chilled for a refreshing, elegant summer soup.
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Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Light lunch
Cuisine: Modern Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 2 large ripe avocados
  • 1 large English cucumber peeled and chopped
  • 1 small clove garlic
  • 1 green onion or a few chives
  • ½ cup plain Greek yogurt or coconut yogurt for dairy-free
  • 1 cup cold water add more if needed for texture
  • 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 chopped (for a bit of heat)
  • A few spinach leaves for deeper green color
For Garnish:
  • Crumbled feta or goat cheese
  • Diced cucumber
  • Drizzle of olive oil
  • Fresh herbs or microgreens

Method
 

Step 1 – Blend the Base:
  1. Add avocado, cucumber, garlic, green onion, yogurt, lime juice, olive oil, salt, and pepper to a blender.
Step 2 – Adjust Texture:
  1. Blend while slowly adding cold water until smooth and creamy. Add more water if you like a thinner soup.
Step 3 – Taste and Chill:
  1. 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.
Step 4 – Serve:
  1. Stir the chilled soup, pour into bowls or glasses, and garnish with diced cucumber, feta, olive oil drizzle, and herbs. Serve cold.

Notes

Use fully ripe avocados for the creamiest texture—they should feel slightly soft when you press them gently. For best flavor, chill the gazpacho for at least an hour before serving. If you want extra brightness, add a pinch of zest from the lime. Avoid freezing—it changes the texture.