Cucumber-Avocado Gazpacho with Herb Oil
A chilled, hydrating soup packed with fresh vegetables and a vibrant herb-infused oil for instant refreshment. This mediterranean-inspired whole30 ready in about 15 minutes pairs medium, peeled and diced Cucumber, ripe, pitted and chopped Avocado, halved Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 2 medium, peeled and diced Cucumber
- 1, ripe, pitted and chopped Avocado
- 1 cup, halved Cherry tomatoes
- 1/2, diced Red bell pepper
- 1/4 cup, finely diced Red onion
- 1/4 cup, chopped Fresh cilantro
- 1/4 cup, chopped Fresh parsley
- 1 tbsp Lemon juice
- 2 tbsp Extra virgin olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Water
Instructions
- Step 1: In a blender, combine 2 medium peeled and diced cucumbers, 1 ripe avocado (pitted and chopped), 1 cup halved cherry tomatoes, 1/2 diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, 1 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Add 1/2 cup water and blend until completely smooth, scraping down sides after 30 seconds.
- Step 2: Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to remove excess pulp, until the soup is silky and no chunks remain. Discard solids.
- Step 3: Chill for 30 minutes before serving. Drizzle with 1 tsp extra virgin olive oil and a sprinkle of fresh parsley for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Avocado Gazpacho with Herb Oil 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 Cucumber-Avocado Gazpacho with Herb Oil?
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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Cucumber-Avocado Gazpacho with Herb Oil?
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 Cucumber-Avocado Gazpacho with Herb Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Cucumber-Avocado Gazpacho with Herb Oil?
Mediterranean whole30 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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
