Avocado Cucumber Gazpacho
This creamy, refreshing cucumber gazpacho is perfect for a warm summer day.
Servings 2 large bowls (or 4 small bowls)
Calories 498kcal
Ingredients
- 1 English cucumber (or 4 mini cucumbers), roughly chopped
- 1 large ripe avocado
- 1 cup frozen peas (defrosted)
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/2 cup coconut milk
- 1 1/2 tsp Diamond Crystal Kosher Salt
- 1 tsp pepper
- 3/4 cup water
- 1 shallot
- 1 garlic clove
- 1/2 cup fresh basil
Instructions
- To a high-speed blender, add the chopped cucumber, avocado flesh, defrosted peas, lemon juice, red wine vinegar, olive oil, coconut milk, salt, pepper, water, shallot, garlic clove and basil and blend on high until smooth and creamy.
- Adjust if texture is too thick with more water; another half avocado or more coconut milk for creaminess; or, more lemon juice for acidity.
- Serve immediately at room temperature garnished with salt, pepper, fresh basil and defrosted frozen peas. Or, store in the refrigerator for up to 1 day and serve cold with the same garnishes.
Video
Notes
- This gazpacho is best enjoyed the day it's made but you can definitely prepare it ahead of time - make it in the morning and store in the fridge for brunch, lunch or dinner!
- If you don't have red wine vinegar you could try white wine vinegar or apple cider vinegar.
- Other herbs you could use as a topping are dill or parsley or even try some pea shoots.
Nutrition
Calories: 498kcal | Carbohydrates: 25.8g | Protein: 7.8g | Fat: 44.2g | Saturated Fat: 15.2g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 21.8g | Sodium: 1839.7mg | Fiber: 11.7g | Sugar: 5.4g
