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-inspired soup recipe, ready in about 10 minutes, pairs ripe avocado, cucumber, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 7 oz), peeled and pitted ripe avocado
- 1 medium (about 8 oz), peeled and chopped cucumber
- 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, minced garlic cloves
- 1/2 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Half-and-Half Avocado and Cucumber Gazpacho take to make?
Total time is about 10 minutes (10 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 Half-and-Half 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 Half-and-Half 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 Half-and-Half 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 Half-and-Half 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.
