No-Cook Avocado Cucumber Gazpacho
A refreshing chilled soup blending creamy avocado with crisp cucumber and tangy lime for a light, effortless starter. This mediterranean-inspired vegan ready in about 10 minutes pairs large ripe avocado, medium cucumber, peeled and chopped, plain Greek yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 large ripe avocado
- 1 medium cucumber, peeled and chopped
- 1/2 cup plain Greek yogurt
- 2 tbsp lime juice
- 1/4 cup fresh cilantro leaves
- 1 cup cold water
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a blender, combine 1 large ripe avocado (peeled and pitted), 1 peeled and chopped medium cucumber, and 1/2 cup plain Greek yogurt.
- Step 2: Add 2 tbsp fresh lime juice, 1/4 cup fresh cilantro leaves, 1 cup cold water, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Blend on high speed for 1-2 minutes until the soup is smooth and creamy. Adjust seasoning if needed.
- Step 4: Chill the gazpacho in the refrigerator for at least 30 minutes before serving cold.
Frequently asked questions
How long does No-Cook Avocado 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 No-Cook Avocado 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 large ripe avocado from drying out.
Can I substitute ingredients in No-Cook Avocado 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 No-Cook Avocado 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 No-Cook Avocado Cucumber Gazpacho?
Mediterranean vegan 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
