Chilled Cucumber-Mint Gazpacho with Avocado Cream
Refreshing cold gazpacho blending crisp cucumbers, fresh mint, and sweet summer onions, topped with a silky avocado cream for a cool summer appetizer. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs peeled and chopped large cucumbers, chopped green onions, packed fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 3, peeled and chopped large cucumbers
- 3, chopped green onions
- 1/4 cup, packed fresh mint leaves
- 3 tbsp, freshly squeezed lime juice
- 1 small, seeded and chopped jalapeño pepper
- 1 tsp salt
- 1/2 cup, chilled water
- 1 medium ripe avocado
- 1/4 cup Greek yogurt
- 1 tbsp olive oil
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 3 peeled and chopped large cucumbers, 3 chopped green onions, 1/4 cup fresh mint leaves, 3 tbsp freshly squeezed lime juice, 1 small seeded and chopped jalapeño pepper, 1 tsp salt, and 1/2 cup chilled water. Blend on high for 2-3 minutes until smooth and slightly frothy.
- Step 2: Transfer the cucumber mixture to a large bowl, cover, and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Step 3: For the avocado cream, blend 1 medium ripe avocado, 1/4 cup Greek yogurt, 1 tbsp olive oil, and 1/4 tsp black pepper until smooth and creamy.
- Step 4: To serve, ladle the chilled gazpacho into bowls and swirl 2 tbsp of avocado cream on top of each. Garnish with extra mint leaves if desired for a fresh summer touch.
Frequently asked questions
How long does Chilled Cucumber-Mint Gazpacho with Avocado Cream take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Cucumber-Mint Gazpacho with Avocado Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped green onions from drying out.
Can I substitute ingredients in Chilled Cucumber-Mint Gazpacho with Avocado Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Cucumber-Mint Gazpacho with Avocado Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Cucumber-Mint Gazpacho with Avocado Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
