Description
A refreshing and creamy chilled cucumber avocado gazpacho perfect for hot summer days.
Ingredients
Scale
- 2 cucumbers
- 2 ripe avocados
- 1 green bell pepper
- 1/2 red onion
- 2 cloves garlic
- 2 cups vegetable broth
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- for garnish fresh cilantro or parsley
Instructions
- In a blender, combine the cucumbers, avocados, green bell pepper, red onion, garlic, vegetable broth, lime juice, and olive oil.
- Blend until smooth and creamy.
- Taste and season with salt and pepper as needed.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve in bowls and garnish with fresh cilantro or parsley.
Notes
- For a spicier version, add a jalapeño or a dash of hot sauce.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 18
- Fiber: 5
- Protein: 3
Keywords: chilled cucumber avocado gazpacho, cold soup recipe, vegan gazpacho, summer soup, healthy appetizers