Cool & Creamy Cucumber Avocado Gazpacho: Beat the Summer Heat

Refreshing Cucumber Avocado Gazpacho Recipe

Hello, lovely readers! Today, I’m excited to share with you my recipe for a refreshing cucumber avocado gazpacho. As the summer heat starts to kick in, nothing beats a chilled bowl of this vibrant and flavorful soup to cool you down. This dish is perfect for a light lunch or a starter to any summer dinner party.

Ingredients:

• cucumbers
• avocados
• red onion
• garlic
• jalapeno pepper
• cilantro
• limes
• vegetable broth
• salt and pepper

Kitchen Tools:

• blender
• knife
• cutting board
• citrus juicer
• measuring cups

Start by peeling and chopping the cucumbers, avocados, red onion, garlic, and jalapeno pepper. Place them in a blender along with the cilantro leaves and lime juice. Blend until smooth, gradually adding the vegetable broth until you reach your desired consistency. Season with salt and pepper to taste, then refrigerate the gazpacho for at least an hour to let the flavors meld together.

Once chilled, serve the cucumber avocado gazpacho in bowls, garnishing with additional cilantro leaves and a drizzle of olive oil, if desired. The creamy avocado and refreshing cucumber make for a perfect balance of flavors in this delicious summer soup.

The total weight of the cooked dish is approximately 1200g, yielding about 4 servings. Each serving weighs around 300g, with an estimated calorie count of 200 per serving.

One unique tip for this recipe is to add a splash of white wine vinegar for an extra kick of acidity and brightness. It enhances the flavors of the gazpacho and adds a lovely depth to the overall taste.

I hope you enjoy making and savoring this cucumber avocado gazpacho as much as I do! Feel free to customize it with your favorite toppings or additional herbs to make it your own. Happy cooking!