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Avocado Cucumber Gazpacho

Written by Shikha   |   Last updated: August 2, 2024

 

Image of Avocado Cucumber Gazpacho

Avocado Cucumber Gazpacho

5 from 1 vote
I am all about recipes with avocados these days -- they're incredibly nutritious, high in potassium, low in sugar, loaded with heart-healthy monounsaturated fatty acids and fiber, and all over local supermarkets in the summer. With the weather getting hotter I like my soup colder, like gazpacho, which is traditionally made with tomatoes but I updated this Spanish-style soup to include avocados and cucumbers instead. With just five main ingredients and ready in under five minutes, this recipe could not be easier to make, PLUS it’s keto-friendly! (For picnics and road trips, I pack this one in a cool thermos and it’s good for about 3-4 hours.)  
Servings: 4
Prep Time: 5 minutes

Ingredients 

  • 2 cups water
  • 1 medium avocado, (peeled, pitted)
  • 1 cucumber, (skin on, roughly chopped)
  • 1 teaspoon cumin
  • 1 clove garlic
  • Lime juice, (from 1/2 lime)
  • Sea salt, (to taste)
  • Tomatoes, (diced)
  • Red onions, (diced)
  • Radish, (thinly sliced)
  • Cilantro, (chopped)

Instructions 

  • In a Vitamix or high-speed blender, add the water, avocado, cucumber, cumin, garlic, lime juice, and salt, and blend until creamy.
  • Serve chilled or at room temperature garnished with tomatoes, red onions, radish, and cilantro.
  • Serve with Vegan Keto Seed Bread!

BON APPÉTIT!

    Shikha - Veggiecurean founder and recipe creator
    Shikha

    Shikha, creator of Veggiecurean, develops accessible vegetarian and vegan recipes with global influences. With training from the Institute for Integrative Nutrition and culinary schools, she combines technical expertise with practical plant-based cooking. Every recipe is thoroughly tested in her home kitchen to ensure success for home cooks.

    Nutrition Disclaimer

    Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.

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    Comments

    • Mai Nguyen

      5 stars

      Delicious recipe and so simple. I just love how quickly it came together. I was even inspired to do an avocado shake using coconut milk and keto sweetener! Keep the avocado recipes coming my friend!

      • veggiecurean

        That is so awesome Mai. I am glad you like it and was inspired.

    • Angela

      I am making this for the soup course at a tea party (garnished single serving cups!)… if I make it the night before will it Brown?

      • veggiecurean

        Hi Angela, great question. Best to make the soup on the day of. As it has avocado it will brown a bit. It will stay good in refrigerator for 2-3 hours. Enjoy! and do let me know how it comes out.