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


  • 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)


  1. In a Vitamix or high-speed blender, add the water, avocado, cucumber, cumin, garlic, lime juice, and salt, and blend until creamy.

  2. Serve chilled or at room temperature garnished with tomatoes, red onions, radish, and cilantro.