Avocado-Cucumber Gazpacho
Chilled, creamy soup made with ripe avocado and cucumber for a hydrating, refreshing starter. This Mediterranean soup recipe (vegetarian), ready in about 20 minutes, pairs avocado, cucumber, and lemon for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 avocado, pitted and peeled
- 1 medium cucumber, peeled and chopped
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh mint, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup water
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Equipment for this recipe
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Instructions
- Step 1: In a blender, combine avocado, chopped cucumber, lemon juice, minced garlic, 1 tbsp olive oil, salt, and black pepper. Blend until smooth, scraping down sides as needed.
- Step 2: Add 1/4 cup water and blend again until soup reaches a pourable consistency.
- Step 3: Transfer to a bowl and stir in chopped mint. Cover and refrigerate for at least 1 hour to chill.
- Step 4: Serve cold, garnished with additional mint if desired.
