Instant Chilled Avocado and Cucumber Gazpacho

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A refreshing cold Spanish soup blending creamy avocado and crisp cucumber in an instant no-cook preparation, perfect for hot days. This Spanish-inspired Instant Pot recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe avocado, English cucumber, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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 large ripe avocado
• 1 medium English cucumber
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 small garlic clove
• 1 cup cold water
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp chopped fresh dill
• 3 small radishes

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Instructions

1. Step 1: Peel and pit 1 large ripe avocado and chop into chunks. Peel 1 medium English cucumber, slice in half lengthwise, scoop out seeds, and chop into 1-inch pieces.
2. Step 2: In a blender, combine the avocado chunks, chopped cucumber, 1/2 cup plain Greek yogurt, 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, and 1 small peeled garlic clove.
3. Step 3: Add 1 cup cold water, 1 teaspoon salt, and 1/2 teaspoon ground black pepper to the blender. Blend on high speed for 1-2 minutes until smooth and creamy.
4. Step 4: Taste and adjust seasoning as needed. Chill the gazpacho in the refrigerator for at least 20 minutes to enhance flavors.
5. Step 5: Thinly slice 3 small radishes and sprinkle along with 1 tablespoon chopped fresh dill over the soup just before serving for crunch and herbal brightness.