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Cucumber Avocado Gazpacho
Cucumber Avocado Gazpacho is a refreshing and creamy cold soup perfect for hot summer days. This no-cook recipe combines the incredible cucumber flavors with the creamy texture of avocado, creating a deliciously smooth and revitalizing dish. Here’s how to make it:
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 ripe avocado, peeled and pitted
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 jalapeño, seeded and chopped (optional for heat)
- 1/4 cup fresh cilantro (plus more for garnish)
- 2 tablespoons lime juice (from about 1-2 limes)
- 1/4 cup extra virgin olive oil
- 1 cup cold water (adjust for desired consistency)
- Salt and pepper to taste
- For garnish: diced cucumber, avocado cubes, cilantro leaves, olive oil drizzle
Instructions
1
Blend the Soup: In a blender or food processor, combine the cucumbers, avocado, red onion, garlic, jalapeño (if using), and cilantro. Blend until the mixture is smooth. Add the lime juice, olive oil, and cold water to the blender. Continue to blend until the gazpacho reaches your desired consistency. If it's too thick, you can add a bit more water.
2
Season: Taste the gazpacho and season with salt and pepper according to your preference. If you like a tangier soup, you may add a bit more lime juice.
3
Chill: Transfer the gazpacho to a container and refrigerate for at least 1 hour, or until thoroughly chilled. This soup is best served cold, and chilling it allows the flavors to meld together beautifully.
4
Serve: Pour the chilled gazpacho into bowls. Garnish with diced cucumber, avocado cubes, fresh cilantro leaves, and a drizzle of olive oil.
5
Enjoy: Serve immediately and enjoy the cool, creamy, and refreshing flavors of your Cucumber Avocado Gazpacho.
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