Cucumber-Avocado Gazpacho
A chilled, hydrating soup that soothes inflammation and supports digestion with fresh produce. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs cucumber, avocado, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 medium (about 12 oz) cucumber
- 1 large (about 7 oz) avocado
- 1 small (about 3 oz) red bell pepper
- 2 tbsp finely chopped fresh dill
- 3 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- pinch freshly ground black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and dice the cucumber into 1/4-inch cubes, then place in a blender with the avocado flesh, seeded and diced bell pepper, dill, lemon juice, olive oil, sea salt, and black pepper.
- Step 2: Blend on low speed for 30 seconds, then increase to high speed for 1 minute until completely smooth and creamy, scraping down the sides once.
- Step 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly before serving.
