Name: Creamy Cucumber Avocado Mint Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 2 pcs cucumber (large, peeled and roughly chopped); 2 pcs avocado (ripe, pitted and scooped out); 0.5 cup fresh mint leaves; 2 tbsp lime juice (freshly squeezed); 1 pcs garlic clove (peeled); 1 cup vegetable broth (cold); 2 tbsp olive oil (plus more for garnish); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste)

A chilled bowl of vibrant green gazpacho, garnished with fresh mint leaves, thin cucumber slices, and a swirl of avocado cream, is ready to refresh on a brightly lit table.

This vibrant, no-cook chilled soup is a perfect antidote to warm weather. It effortlessly blends crisp cucumber with the rich, smooth texture of ripe avocado, creating a luxurious base. Fresh mint adds a refreshing herbaceous lift, while a touch of garlic and a generous squeeze of lime juice brighten the flavors and cut through the richness. Ideal as a light lunch or an elegant starter, this gazpacho is incredibly quick to prepare and showcases the beauty of fresh, simple ingredients. It’s a delightful way to enjoy a cool, healthy, and satisfying meal without ever turning on the stove, making it a stellar addition to any chilled soup repertoire.

Preparation time: 15 min
Cooking time: Under a minute
Total time: 15 min
Servings: 4

Instructions

1Combine the chopped cucumber, scooped avocado, fresh mint leaves, lime juice, peeled garlic clove, cold vegetable broth, olive oil, salt, and black pepper in a high-speed blender.
2Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.
3Taste and adjust seasonings if necessary, adding more salt, pepper, or lime juice to your preference.
4Pour the gazpacho into a large bowl or pitcher and chill in the refrigerator for at least 30 minutes, or until thoroughly cold. This enhances the refreshing qualities of the soup.
5Serve the chilled gazpacho in bowls, garnished with finely diced extra cucumber, a few fresh mint leaves, and a swirl of good quality olive oil just before serving.

Instructions

1Combine the chopped cucumber, scooped avocado, fresh mint leaves, lime juice, peeled garlic clove, cold vegetable broth, olive oil, salt, and black pepper in a high-speed blender.
2Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.
3Taste and adjust seasonings if necessary, adding more salt, pepper, or lime juice to your preference.
4Pour the gazpacho into a large bowl or pitcher and chill in the refrigerator for at least 30 minutes, or until thoroughly cold. This enhances the refreshing qualities of the soup.
5Serve the chilled gazpacho in bowls, garnished with finely diced extra cucumber, a few fresh mint leaves, and a swirl of good quality olive oil just before serving.

Nutrition Information

Calories: 231 kcal
Protein: 4 g
Fat: 18 g
Carbs: 11 g

Nutrient	Per serving
Calories	231 kcal
Protein	4 g
Fat	18 g
Carbs	11 g

Tips

For extra creaminess, use very ripe avocados. For a spicy kick, add a small piece of fresh jalapeño or a pinch of cayenne pepper before blending.
Serve this gazpacho in chilled bowls for an even more refreshing experience. A sprinkle of flaky sea salt can also elevate the flavors beautifully.