Cucumber Gazpacho Recipe

Cucumber gazpacho in a white dish on the table garnished with herbs and chopped cucumber.

This cucumber gazpacho is a chilled, blended green gazpacho made with fresh cucumbers, lemon, herbs, and creamy avocado. Completely no-cook and naturally vegan, it’s smooth, refreshing, and perfect for hot summer days.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Spanish

Keyword: cucumber gazpacho, green gazpacho

Prep Time: 15

Resting: 1

Total Time: 1 15

Servings: servings

Calories: 162kcal

Author: Lyn Croyle

Ingredients

1 large English cucumber or other edible skin variety, diced
1 medium avocado
1 large shallot diced
1 clove garlic lightly crushed
¼ cup loosely packed cilantro leaves washed and chopped
3-4 tablespoon lemon juice
2 tablespoons cold water
2 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon ground black pepper

US Customary - Metric

Instructions

Chop the cucumber, shallot, and cilantro leaves into large chunks.
Add to blender, along with the avocado flesh and lightly crushed garlic clove.
Add olive oil, lemon juice, cold water, salt, and pepper.
Blend until smooth. Add more lemon juice and water as needed to achieve the consistency you prefer.
Once desired consistency is reached, cover and place in the fridge for 1 hour before serving to allow the flavors to develop.
Serve the soup cold with a drizzle of olive oil, chopped cilantro, and fresh ground black pepper.

Recipe Tips

Start with less water. Cucumbers release moisture as they blend and chill. You can always thin the gazpacho later.
Season after chilling. Cold soups need slightly more salt. Taste again before serving and adjust as needed.
Use a ripe but firm avocado. Overripe avocado can dull the flavor and color.
Blend until completely smooth. Let the blender run a little longer than you think for the silkiest texture.
For thicker gazpacho: Add more avocado or chill longer.
For thinner gazpacho: Add cold water 1 tablespoon at a time until desired consistency is reached.

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