Half-and-Half Avocado and Cucumber Gazpacho
A refreshing cold soup blending half avocado and half cucumber pureed with herbs, perfect for a light summer starter. This Mediterranean soup recipe, ready in about 10 minutes, pairs ripe avocado, cucumber, and plain Greek yogurt for a weeknight-friendly dinner. Each serving lands at about 160 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 medium (about 7 oz) ripe avocado, peeled and pitted
- 1 medium (about 8 oz) cucumber, peeled and chopped
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/4 cup packed fresh cilantro leaves
- 1 clove garlic cloves, minced
- 1/2 cup cold water
- 3/4 tsp salt
- 1/4 tsp 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: In a blender, combine 1 medium peeled and pitted avocado, 1 medium peeled and chopped cucumber, 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/4 cup fresh cilantro leaves, and 1 minced garlic clove.
- Step 2: Add 1/2 cup cold water along with 3/4 tsp salt and 1/4 tsp black pepper. Blend on high until completely smooth and creamy.
- Step 3: Taste and adjust seasoning as needed, then chill the gazpacho in the refrigerator for at least 1 hour before serving cold with a drizzle of olive oil on top.
