Chilled Avocado Coconut Gazpacho
A refreshing, hydrating chilled soup of avocado and coconut with a bright lime finish. This Mediterranean-inspired soup recipe, ready in about 20 minutes, pairs avocado, coconut water, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.
