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Cucumber Avocado Gazpacho Cold Soup recipe, served and ready to eat, easy homemade dish
Joe Rooney

Cucumber Avocado Gazpacho Cold Soup Vibrant Real Way to Make Your New Favorite

This Cucumber Avocado Gazpacho Cold Soup is a vibrant and creamy chilled blended soup perfect for an easy dinner or family meal on a warm evening. It’s a no cook cold soup that combines fresh cucumbers, creamy avocado, and Greek yogurt for a healthy, refreshing Spanish-inspired dish that will quickly become your new favorite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 370
Ingredients Notes

Ingredients
  

  • 2 large cucumbers seeds removed
  • 1 shallot roughly chopped
  • 1 avocado
  • ¼ cup FAGE Total 5% Plain Greek yogurt
  • ⅓ cup olive oil
  • Juice of 1 lime
  • Zest of 1 lime
  • ½-1 cup water
  • 1 tablespoon champagne vinegar (white wine vinegar or apple cider vinegar would also work)
  • ½ teaspoon salt plus more to taste

Notes

  • Tips: Remove the seeds from the cucumbers to achieve a smoother texture, but keep the skin for added nutrients and vibrant color. Begin blending with about ¼ to ½ cup of water, then add more until the soup reaches your preferred consistency (approximately ⅔ cup total). Adjust salt to taste. Chill the gazpacho in the refrigerator for at least one hour before serving to enhance flavors and serve it cold.