Hydrating Cucumber-Celery Gazpacho with Avocado
A refreshing, cooling soup packed with electrolytes to combat headaches and nausea, featuring crisp vegetables and creamy avocado. This mediterranean-inspired salads ready in about 20 minutes pairs medium, peeled and diced cucumber, stalks, finely chopped celery, large, pitted and diced avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 3 stalks, finely chopped celery
- 1 large, pitted and diced avocado
- 1, seeded and diced red bell pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp sea salt
- 2 tbsp, chopped fresh dill
Instructions
- Step 1: In a blender, combine 2 medium peeled and diced cucumbers, 3 finely chopped celery stalks, 1 large pitted and diced avocado, and 1 seeded and diced red bell pepper. Blend until smooth, scraping down sides as needed.
- Step 2: While blending, slowly drizzle in 3 tbsp extra-virgin olive oil and 2 tbsp lemon juice to emulsify the mixture, blending until completely creamy and uniform.
- Step 3: Season with 1/4 tsp sea salt and 2 tbsp chopped fresh dill, blending for 15 seconds more until fully incorporated and vibrant green.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hydrating Cucumber-Celery Gazpacho with Avocado take to make?
Total time is about 20 minutes (20 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 Hydrating Cucumber-Celery Gazpacho with Avocado?
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 stalks, finely chopped celery from drying out.
Can I substitute ingredients in Hydrating Cucumber-Celery Gazpacho with Avocado?
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 Hydrating Cucumber-Celery Gazpacho with Avocado 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 Hydrating Cucumber-Celery Gazpacho with Avocado?
Mediterranean salads 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
