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When making Avocado Cucumber Gazpacho, you need fresh, simple ingredients. These will create a tasty and healthy summer soup. Here is what you will need: - 2 ripe avocados, peeled and pitted - 1 large cucumber, peeled and chopped - 1/2 cup green bell pepper, chopped - 1/4 red onion, finely chopped - 2 cups vegetable broth, chilled - 2 tablespoons fresh lime juice - 1 clove garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Optional: sliced radishes and microgreens for garnish Using ripe avocados is key. They add a creamy texture. The cucumber gives a refreshing crunch. Green bell pepper and red onion bring depth to the flavor. Chilled vegetable broth keeps the soup cool. Fresh lime juice adds a zesty kick. Garlic enhances the taste, while olive oil provides richness. Seasoning with salt and pepper is important. It balances the flavors. Garnish with fresh cilantro for a pop of color. The optional radishes and microgreens add flair and taste. This mix of ingredients makes the gazpacho light and satisfying. It is perfect for hot days. Enjoy making this refreshing soup! To make this gazpacho, start by blending your ingredients. - First, in a blender, add: - 2 ripe avocados, peeled and pitted - 1 large cucumber, peeled and chopped - 1/2 cup green bell pepper, chopped - 1/4 red onion, finely chopped - 2 cups vegetable broth (chilled) - 2 tablespoons fresh lime juice - 1 clove garlic, minced - 1 tablespoon olive oil Blend these until smooth and creamy. If it feels too thick, add a bit more vegetable broth. This helps you reach the perfect consistency. Next, taste your gazpacho. Add salt and pepper to fit your taste. Once you have it just right, transfer it into a bowl or pitcher. Cover it and refrigerate for at least one hour. This waiting time allows the flavors to blend well. When you’re ready to serve, chill your soup bowls in the fridge. This keeps your gazpacho cool and refreshing. To garnish, use fresh cilantro, sliced radishes, and microgreens. These not only add color but also enhance the flavors. You could even add a lime wedge on the side for a zesty touch. Ladle the gazpacho into your chilled bowls and enjoy a delightful summer soup! - Adding spices for extra flavor: Spice it up! Try adding a pinch of cayenne pepper. A dash of cumin can add warmth too. These spices bring more depth to the fresh taste. - Alternative garnishes to consider: Fresh herbs make great toppings. You can use dill or mint for a twist. Thinly sliced jalapeños add heat. Crumbled feta cheese adds richness too. - Over-blending for texture: Blend just until smooth. If you blend too long, the soup can become too thin. You want a creamy, thick texture that feels rich. - Not refrigerating long enough: Patience is key! Chill the gazpacho for at least an hour. This waiting time helps the flavors mix and enhances the taste. Enjoying it cold makes it extra refreshing. {{image_2}} Avocados are full of healthy fats and vitamins. They give you good energy and help your heart. Each avocado has about 20 vitamins and minerals. They are rich in potassium, which helps control blood pressure. You also get fiber, which is great for digestion. Cucumbers are a great choice for summer. They are mostly water, so they keep you hydrated. A large cucumber has only about 45 calories, making it perfect for light meals. They also have antioxidants that help protect your body from damage. This gazpacho is gluten-free and vegan-friendly. It fits well into many diets. Each serving has about 200 calories, making it a healthy option. You get a good mix of fats, carbs, and proteins. This soup is not just tasty but also good for you. This Avocado Cucumber Gazpacho is a light summer treat. You can enjoy it without worry! You can switch ingredients in your gazpacho for a new taste. If you want to replace avocado, try using Greek yogurt or silken tofu. Both options add creaminess without losing flavor. You can also change the vegetables. Instead of cucumber, use zucchini or even ripe tomatoes. Each veggie brings its own charm. Carrots can add a nice sweetness, too. Herbs and spices can change the whole dish. For a fresh twist, add chopped mint or dill. They bring a bright note to the soup. If you like heat, try adding a pinch of cayenne pepper or jalapeño. You can use seasonal vegetables to keep your gazpacho exciting. Fresh corn in summer gives a sweet crunch. In fall, consider roasted butternut squash for a warm flavor. Each season brings new options to explore. Avocado Cucumber Gazpacho lasts about 2 to 3 days in the fridge. Store it in a sealed container. If you notice any browning, that's from the avocado. Stir it before you eat. You can freeze Avocado Cucumber Gazpacho, but it's not ideal. Freezing may change the texture. If you freeze it, use an airtight container. Thaw it in the fridge overnight before serving. Serve Avocado Cucumber Gazpacho chilled. Use cold bowls for the best experience. Garnish with fresh cilantro, sliced radishes, and microgreens. Add a lime wedge for extra zest. This makes the soup look beautiful and fresh! In this post, I covered how to make Avocado Cucumber Gazpacho. You learned about the key ingredients, how to blend them, and serving ideas. I shared tips on variations and common mistakes to avoid. This refreshing soup is healthy and easy to make. It fits in many diets, is quick to prepare, and offers great flavor. Give it a try! Enjoy a bowl of this chilled delight on a hot day.

Avocado Cucumber Gazpacho

Cool off with this refreshing Chilled Avocado Cucumber Gazpacho, perfect for hot days! This easy and delicious recipe combines ripe avocados, crisp cucumbers, and zesty lime for a creamy, flavorful soup. In just 15 minutes, you can whip up a vibrant dish that serves 4. Serve it chilled and garnished with cilantro for a delightful twist. Click through to explore the full recipe and get creative in the kitchen!
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Ingredients
  

2 ripe avocados, peeled and pitted

1 large cucumber, peeled and chopped

1/2 cup green bell pepper, chopped

1/4 red onion, finely chopped

2 cups vegetable broth (chilled)

2 tablespoons fresh lime juice

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Optional: sliced radishes and microgreens for garnish

Instructions
 

In a blender, combine the ripe avocados, chopped cucumber, green bell pepper, red onion, vegetable broth, lime juice, garlic, and olive oil.

    Blend until smooth and creamy. If the mixture is too thick, you can add a little more vegetable broth to achieve your desired consistency.

      Taste the gazpacho and season with salt and pepper according to your preference.

        Once blended, transfer the gazpacho to a bowl or pitcher, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

          Before serving, stir the gazpacho once more. Ladle into chilled bowls.

            Garnish with fresh cilantro, slices of radish, and microgreens for an extra burst of color and flavor.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                - Presentation Tips: Serve in chilled soup bowls, and add a lime wedge on the side for an extra zesty touch.