Chilled Avocado Coconut Gazpacho
A refreshing, hydrating chilled soup of avocado and coconut with a bright lime finish. This Mediterranean soup recipe, ready in about 20 minutes, pairs avocado, coconut water, and cucumber for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 4, 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
- 2 avocado
- 1 cup coconut water
- 1 cucumber
- 1 cup cherry tomatoes
- 1/2 red bell pepper
- 1/4 red onion
- 1/4 cup fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a blender, combine 2 peeled and pitted avocados, 1 cup coconut water, 1 peeled and diced cucumber, 1 cup halved cherry tomatoes, 1/2 diced red bell pepper, 1/4 finely chopped red onion, and 1/4 cup chopped cilantro. Blend until completely smooth, adding 1-2 tbsp water if needed to reach a pourable consistency.
- Step 2: Transfer the mixture to a bowl and stir in 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and refrigerate for at least 60 minutes to allow flavors to meld and the soup to chill thoroughly.
- Step 3: Serve chilled in bowls, garnished with a few cherry tomato halves and a light sprinkle of fresh cilantro for visual appeal.
