Avocado Cucumber Gazpacho is a staple in my kitchen when the weather turns warm and I want something cool and satisfying. The blend of creamy avocado and crisp cucumber makes for a soup that’s both refreshing and filling. I love how quickly it comes together—no cooking required, just a blender and a handful of fresh ingredients.

This gazpacho is my go-to for easy lunches or as a starter for summer dinners with friends. The aroma is clean and green, and each spoonful is silky with a subtle tang from lime and a gentle kick from jalapeño. I often serve it in small glasses as an appetizer, or in bowls topped with fresh herbs and a drizzle of olive oil.

What makes this recipe special is its versatility. It’s easy to adjust for taste or what’s on hand, and it always feels light but satisfying. The texture is smooth and creamy, but the chilled temperature and bright flavors keep it from feeling heavy.

I find it’s best when made a bit ahead, giving the flavors time to meld in the fridge. It’s a practical, no-fuss dish that fits right into a busy week or a relaxed weekend gathering.

Quick Facts

Why You’ll Love It

This Avocado Cucumber Gazpacho is a quick, no-cook soup that brings together fresh, cooling flavors with minimal effort. It’s ideal for hot days and makes a great starter or light meal. The creamy texture from the avocado pairs perfectly with the crispness of cucumber, and the whole dish comes together in under 20 minutes.

• No cooking required—just blend and chill.
• Naturally creamy and refreshing.
• Customizable to your taste preferences.
• Perfect for make-ahead lunches or dinners.
• Great way to use up ripe avocados and cucumbers.
• Vegan and gluten-free as written.

Ingredients

This recipe uses simple, fresh ingredients you likely have on hand. Ripe avocados and crisp cucumbers form the base, while lime, herbs, and a touch of jalapeño add brightness and depth. Everything goes straight into the blender, making prep a breeze.

• 2 large ripe avocados, peeled and pitted
• 1 large English cucumber, peeled and roughly chopped
• 1 small garlic clove
• 1 small jalapeño, seeded and chopped (optional, for heat)
• 1/4 cup fresh cilantro leaves (plus more for garnish)
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons extra-virgin olive oil (plus more for serving)
• 1 1/2 cups cold water (or more for desired consistency)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Step-by-Step Instructions

Making this gazpacho is as simple as blending everything together until smooth. Adjust the seasoning and consistency to your liking, then chill before serving. Here’s how I do it:

1. Add the avocados, cucumber, garlic, jalapeño (if using), cilantro, lime juice, olive oil, cold water, salt, and pepper to a blender.
2. Blend on high until completely smooth, scraping down the sides as needed.
3. Taste and adjust salt, pepper, or lime juice as desired.
4. If the soup is too thick, add more cold water a little at a time until you reach your preferred consistency.
5. Transfer the gazpacho to a container, cover, and refrigerate for at least 30 minutes to chill and let the flavors meld.
6. Stir before serving. Pour into bowls or glasses.
7. Drizzle with a little olive oil and garnish with extra cilantro if desired.

Chef Tips

A few small tweaks can make this gazpacho even better. Here are my top tips for success:

• Use ripe avocados for the creamiest texture.
• Chill your ingredients before blending for extra-cold soup.
• Blend in batches if your blender is small.
• Add water gradually to control thickness.
• Taste and adjust seasoning after chilling.
• Garnish with diced cucumber or radish for crunch.

Substitutions

This recipe is flexible and easy to adapt to what you have on hand. Here are some common swaps I use:

• Swap cilantro for parsley or basil if preferred.
• Use lemon juice instead of lime for a different citrus note.
• Add a handful of baby spinach for extra green color.
• Replace jalapeño with green bell pepper for no heat.
• Try Greek yogurt for part of the avocado for a tangier soup.
• Use regular cucumber if English isn’t available—just remove seeds.

Storage & Reheating

This gazpacho keeps well and is great for making ahead. Here’s how I store and serve leftovers:

• Store in an airtight container in the fridge for up to 2 days.
• Stir well before serving, as separation is normal.
• Do not freeze—avocado changes texture when thawed.
• Serve chilled straight from the fridge.
• If the soup thickens, thin with a splash of cold water before serving.

Perfect Pairings

This chilled soup pairs well with a variety of dishes and drinks. Here are a few of my favorite ways to serve it:

• Crisp white wine like Sauvignon Blanc or Albariño.
• Grilled shrimp skewers or seared scallops.
• Crusty bread or toasted baguette slices.
• Simple tomato salad with feta and herbs.

FAQs

Gazpacho is a little different from traditional soups, so here are some answers to common questions I get:

Nutritional Note

This soup is naturally vegan and gluten-free. Each serving is around 200 calories, with healthy fats from avocado and olive oil. Nutrition will vary based on serving size and exact ingredients used.