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- 2 large cucumbers, peeled and chopped - 2 ripe avocados, diced - 1 cup ripe cherry tomatoes, halved - 1 small red onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth (chilled) - 2 tablespoons lime juice - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Sliced radishes, for garnish When choosing cucumbers, look for firm ones with smooth skin. Avoid any with soft spots. For avocados, pick ones that yield slightly when pressed. This means they are ripe and ready to use. Cherry tomatoes should be bright and firm. Select red onions that feel heavy and have no soft spots. Fresh garlic should smell strong and be free of sprouts. Each serving of Cucumber Avocado Gazpacho provides a great balance. You get about 150 calories, with healthy fats from avocados. It contains 3 grams of protein and 10 grams of carbs. This soup is low in calories but high in vitamins and minerals. It is rich in vitamin C, potassium, and healthy fats. This makes it a perfect summer dish for light meals. To start, gather your ingredients. You need: - 2 large cucumbers, peeled and chopped - 2 ripe avocados, diced - 1 cup ripe cherry tomatoes, halved - 1 small red onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth (chilled) - 2 tablespoons lime juice - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Sliced radishes, for garnish First, take a high-speed blender. Place the chopped cucumbers, diced avocados, halved cherry tomatoes, chopped red onion, and minced garlic into it. Make sure to pack them in well. Next, pour in the chilled vegetable broth. Then, add the lime juice and olive oil. When you blend, start on low speed. Gradually increase to high. Blend until the mixture is smooth and creamy. If it feels thick, do not worry. You can add more vegetable broth until it reaches your preferred consistency. After blending, taste the gazpacho. Add salt and pepper as needed. Blend again briefly to mix in the seasonings. This gives your soup a great flavor. Once blended, transfer the gazpacho to a large bowl or pitcher. Cover it well and place it in the refrigerator. Chill for at least 30 minutes. This step is key. It allows the flavors to meld nicely together. When you are ready to serve, stir the gazpacho well. Ladle it into bowls and garnish with fresh cilantro or parsley and slices of radish. Enjoy this refreshing summer soup! To make your gazpacho pop, use fresh ingredients. Fresh herbs like cilantro or parsley add a bright taste. Use lime juice for a zesty kick. Taste as you go; add salt and pepper slowly. This way, you can perfect the balance of flavors. You can also boost flavor with a dash of hot sauce if you like spice. For a smoother texture, blend your gazpacho longer. If you want some bite, blend less. You can also save some diced cucumber and avocado to fold in after blending. This gives you that creamy base with nice texture. If it’s too thick, add more chilled vegetable broth. Serve your gazpacho in chilled bowls for a cool touch. Garnish with fresh herbs and radish slices for color. A drizzle of olive oil on top adds a nice shine. You can even add a sprinkle of chili flakes for flair. Serve with crusty bread for a full meal that friends will love. {{image_2}} You can easily change this gazpacho to fit your diet. If you want a vegan option, use vegetable broth, as shown in the recipe. For a low-carb version, skip the tomatoes, or use fewer of them. You can also swap in green onions for the red onion to add a different taste. If you prefer a spicy kick, add jalapeño or a few dashes of hot sauce. Garnishing is fun and can make your dish pop. Fresh herbs like cilantro or parsley add color and flavor. You can also use sliced radishes to give a nice crunch. Try crumbled feta or goat cheese for a creamy finish. A drizzle of olive oil on top can enhance the look and taste, too. Want to make this dish heartier? Add cooked shrimp or crab meat for protein. You could also mix in black beans for a plant-based option. For a unique twist, blend in fresh mint or basil. A splash of coconut milk can give a tropical flair. Each option changes the flavor, making it fun to try new things! To store leftover gazpacho, pour it into an airtight container. Make sure it cools to room temperature first. Seal it tightly and put it in the fridge. This will keep it fresh for about two days. If you have extra, consider dividing it into smaller containers for easy access. You can freeze gazpacho for longer storage. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to eat it, thaw it in the fridge overnight. It’s best to eat frozen gazpacho within three months for the best taste. The gazpacho tastes best when fresh. It can last in the fridge for two days. After that, the flavors may fade. If you freeze it, be mindful of the texture. Frozen and thawed gazpacho may be a bit watery. Blend it again after thawing to make it smooth once more. Gazpacho is a cold soup from Spain, made from fresh veggies. It often includes tomatoes, peppers, onions, and cucumbers. Traditionally, people serve it in bowls or cups, often with toppings like croutons or diced vegetables. It’s a refreshing dish, perfect for hot weather. You can enjoy it as a starter or a light meal. My Cucumber Avocado Gazpacho adds a creamy twist with avocado and is easier to make! Yes, you can make Cucumber Avocado Gazpacho ahead of time. In fact, chilling it for a few hours helps the flavors blend better. I recommend making it the day before you plan to serve it. Just keep it in the fridge in a sealed container. Before serving, give it a good stir. If it looks thick, add a little broth to loosen it up. Each ingredient in Cucumber Avocado Gazpacho brings great health benefits. Here’s a quick look: - Cucumbers: Hydrating and low in calories, they help keep you cool. - Avocados: Packed with healthy fats, they support heart health and provide fiber. - Cherry Tomatoes: Rich in vitamins and antioxidants, they boost your immune system. - Red Onion: Contains anti-inflammatory properties and adds flavor. - Garlic: Known for its health benefits, it can help lower blood pressure. - Vegetable Broth: Offers hydration and adds depth to the soup. - Lime Juice: Full of vitamin C, it helps with digestion and adds zest. - Olive Oil: Good for heart health and adds richness to the soup. This gazpacho is not just tasty; it’s also a nutritious choice for summer dining! Cucumber Avocado Gazpacho is fresh, easy, and healthy. We covered each ingredient and how to choose quality produce. You learned step-by-step how to prepare, blend, and chill for the best taste. We explored tips for seasoning and presented variations to match your diet. Lastly, we discussed storage and answered common questions. Enjoy making this gazpacho, and feel free to customize it. Your taste buds will love it!

Cucumber Avocado Gazpacho

Cool down this summer with a refreshing Chilled Cucumber Avocado Gazpacho! This vibrant soup combines fresh cucumbers, creamy avocados, and ripe cherry tomatoes for a deliciously light dish. Perfect as a starter or a light meal, it's quick to prepare and bursting with flavors. Follow our simple recipe and serve it chilled for a delightful experience. Click through to explore this easy recipe and make your summer meals unforgettable!
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Ingredients
  

2 large cucumbers, peeled and chopped

2 ripe avocados, diced

1 cup ripe cherry tomatoes, halved

1 small red onion, chopped

2 cloves garlic, minced

2 cups vegetable broth (chilled)

2 tablespoons lime juice

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Sliced radishes, for garnish

Instructions
 

In a high-speed blender, add the chopped cucumbers, avocados, cherry tomatoes, red onion, and garlic.

    Pour in the chilled vegetable broth, lime juice, and olive oil.

      Blend on high until smooth and creamy. If the mixture is too thick, you can add more vegetable broth to reach your desired consistency.

        Season with salt and pepper to taste, and blend again briefly to combine.

          Transfer the gazpacho to a large bowl or pitcher and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

            When ready to serve, give the gazpacho a good stir.

              Ladle the gazpacho into bowls and garnish with fresh cilantro or parsley and slices of radish.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4