Description
A refreshing and creamy cucumber gazpacho with avocado, blended with fresh herbs, lime juice, and a touch of sour cream for a vibrant green soup that’s perfect for warm days. This no-cook recipe is quick to prepare and delivers a healthy, flavorful chilled appetizer or light meal.
Ingredients
Vegetables & Herbs
- 2 large cucumbers (green variety of choice, peeled and seeded)
- ½ cup cilantro (or fresh basil)
- ½ cup parsley (curly or flat leaf)
- ¼ red onion (or 3 green onions, green part only for low-FODMAP)
- 1 clove garlic (omit for low-FODMAP)
- 1 avocado (medium sized)
Dairy & Oils
- ½ cup sour cream (or yogurt or coconut cream)
- ½ cup olive oil
Liquids & Seasonings
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1 tablespoon sherry vinegar
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon cumin (optional)
Instructions
- Peel and seed cucumbers: Start by peeling the cucumbers and removing their seeds to eliminate any bitterness they may contribute to the soup.
- Wash herbs: Remove large stems from the parsley and cilantro. Wash the herbs thoroughly to remove any debris, preferably using a salad spinner for best results.
- Blend ingredients: Place the peeled cucumbers, avocado, cilantro, parsley, sour cream, lime juice, red onion, garlic, olive oil, sherry vinegar, sea salt, pepper, and optional cumin into a blender. Blend until the mixture is completely smooth.
- Adjust seasonings: Taste the gazpacho and adjust salt, pepper, or lime juice if needed to balance the flavors to your preference.
- Chill: Refrigerate the gazpacho until well chilled. Serve cold for the best refreshing experience.
Notes
- You can substitute sour cream with yogurt or coconut cream for dairy-free options.
- Omit the garlic and use only green parts of green onions for a low-FODMAP version.
- The cumin is optional but adds a nice warmth to the flavor profile.
- This recipe requires no cooking; blending and chilling are the only preparation steps.
- Use fresh herbs for best flavor and vibrancy in the gazpacho.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
