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.


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Comments? Questions? Please share!

  • 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.

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