Chilled Tropical Avocado and Cucumber Gazpacho
A refreshing cold soup combining creamy avocado, crisp cucumber, and zesty lime for a light tropical-inspired appetizer. This Mediterranean-inspired soup recipe, ready in about 15 minutes, pairs ripe avocado, cucumber, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
- 1 large, peeled and pitted ripe avocado
- 1 medium, peeled and chopped cucumber
- 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, seeded and chopped jalapeño pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cold water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Chilled Tropical Avocado and Cucumber Gazpacho 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 Tropical Avocado and Cucumber Gazpacho?
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 ripe avocado from drying out.
Can I substitute ingredients in Chilled Tropical Avocado and Cucumber Gazpacho?
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 Tropical Avocado and Cucumber Gazpacho 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.
What goes well with Chilled Tropical Avocado and Cucumber Gazpacho?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
