Chilled Tropical Avocado and Cucumber Gazpacho

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A refreshing cold soup combining creamy avocado, crisp cucumber, and zesty lime for a light tropical-inspired appetizer. This Mediterranean soup recipe, ready in about 15 minutes, pairs ripe avocado, cucumber, and green bell pepper for a weeknight-friendly dinner. Each serving lands at about 120 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

• 1 large ripe avocado, peeled and pitted
• 1 medium cucumber, peeled and chopped
• 1/2 cup chopped green bell pepper
• 2 tbsp fresh lime juice
• 1 cup low-sodium vegetable broth
• 2 tbsp chopped fresh cilantro
• 1/2 small jalapeño pepper, seeded and chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cold water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 1 large peeled and pitted ripe avocado, 1 medium peeled and chopped cucumber, 1/2 cup chopped green bell pepper, 1/2 small seeded and chopped jalapeño pepper, and 2 tbsp fresh lime juice. Blend until smooth.
2. Step 2: Add 1 cup low-sodium vegetable broth, 1/4 cup cold water, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Blend again for 30 seconds until silky and well combined.
3. Step 3: Transfer the gazpacho to a bowl or airtight container and chill in the refrigerator for at least 2 hours to allow flavors to meld and serve cold with a garnish of additional cilantro if desired.