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.)
- Prep Time: 5 minutes
- Servings: 4
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
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In a Vitamix or high-speed blender, add the water, avocado, cucumber, cumin, garlic, lime juice, and salt, and blend until creamy.
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Serve chilled or at room temperature garnished with tomatoes, red onions, radish, and cilantro.
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Serve with Vegan Keto Seed Bread!