Cucumber And Avocado Gazpacho

A refreshing twist on the classic Spanish soup, this Cucumber and Avocado Gazpacho is a vibrant blend of creamy avocados, crisp cucumbers, and sweet tomatoes. With a hint of smokiness from the paprika and a touch of tang from the vinegar, this chilled soup is perfect for hot summer days.

Ingredients

• 4 large ripe avocados, diced
• 2 large ripe cucumbers, peeled, seeded, and chopped
• 1 large red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup of fresh cilantro leaves and stems
• 2 cups of chopped fresh tomatoes (or 1 can of 14.5 oz diced tomatoes)
• 1/2 cup of olive oil
• 2 tablespoons of white wine vinegar
• 1 teaspoon of smoked paprika
• Salt and pepper, to taste
• 7 slices of bread, crust removed and cubed (for serving)
• Feta cheese, crumbled (optional)
• Fresh cilantro leaves, for garnish

Instructions

In a large bowl, combine the diced avocados, chopped cucumbers, red bell pepper, red onion, and minced garlic.

In a blender or food processor, puree the mixture until smooth, working in batches if necessary.

Add the chopped fresh tomatoes, olive oil, white wine vinegar, smoked paprika, salt, and pepper to the blender.

Blend until well combined and smooth.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, preheat your grill or grill pan to toast the cubed bread.

Grill the bread until lightly toasted and crispy.

Ladle the gazpacho into bowls and top with a slice of toasted bread, a sprinkle of crumbled feta cheese if using, and a garnish of fresh cilantro leaves.

Serve chilled and refreshed!

Notes

Make sure to use ripe avocados and cucumbers for the best flavor and creamy texture.

If using canned diced tomatoes, drain the excess liquid before adding to the blender.

For a creamier gazpacho, add a little more olive oil or a splash of heavy cream.

Don’t over-blend the mixture, or it’ll become too smooth and lose its chunky texture.

If you don’t have smoked paprika, regular paprika will work just fine.

Toasting the bread just before serving is key, so it stays crunchy and doesn’t get soggy in the gazpacho.

You can also customize the toppings to your liking, adding some diced veggies or a dollop of sour cream.

This gazpacho is perfect for a light lunch or as a refreshing starter for a summer dinner party.

Nutrional Value

• Calories: 420
• Total Fat: 34g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 24g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 5g