Cold Avocado and Cucumber Gazpacho

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing no-cook gazpacho blending creamy avocado with crisp cucumber and a hint of fresh lime. This Mediterranean-inspired no-cook recipe, ready in about 10 minutes, pairs ripe avocado, peeled and pitted, cucumber, peeled and chopped, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Prep: 10 min Serves 4 Mediterranean cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 large peeled and pitted avocado, 1 large peeled and chopped cucumber (about 8 oz), 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, and 1/2 cup cold water.
  2. Step 2: Blend on high speed until smooth and creamy, about 1 minute.
  3. Step 3: Add 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh dill, then pulse briefly to incorporate.
  4. Step 4: Transfer the soup to a bowl, cover, and chill in the refrigerator for at least 1 hour before serving cold.

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