Avocado Cucumber Gazpacho
Avocado Cucumber Gazpacho
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.)
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!
Mai Nguyen
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.