Looking for a refreshing, light dish that embodies summer? This Vegan Cucumber Avocado Gazpacho is your answer. Perfect for hot days, this chilled soup is not only delicious but also packed with nutrients. It’s a fantastic option for those seeking a vegan recipe that doesn’t compromise on taste or satisfaction.
Imagine enjoying a creamy, vibrant bowl of this gazpacho, bursting with the flavors of fresh cucumbers and ripe avocados. It’s a dish that will impress your guests, offering a unique twist on traditional gazpacho that everyone can enjoy. Plus, it comes together in just a few minutes!
Refreshing Vegan Cucumber Avocado Gazpacho
This Vegan Cucumber Avocado Gazpacho is a smooth, refreshing blend of cucumbers, avocados, and herbs, creating a cooling effect that’s perfect for summertime. It’s a light dish that bursts with flavor, offering a delightfully creamy texture without any dairy.
Ingredients
- 2 large cucumbers, peeled and chopped
- 2 ripe avocados, pitted and flesh scooped out
- 1 cup vegetable broth
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and pepper to taste
- Optional: diced cucumber and avocado for garnish
Instructions
- Blend Ingredients: In a blender or food processor, combine the cucumbers, avocados, vegetable broth, garlic, lime juice, and herbs. Blend until smooth and creamy.
- Season: Taste and adjust seasoning with salt and pepper as needed. If the mixture is too thick, add more vegetable broth to reach your desired consistency.
- Chill: Transfer the gazpacho to a bowl or container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Ladle the chilled gazpacho into bowls and garnish with diced cucumber and avocado if desired. Enjoy it as a light appetizer or a refreshing main dish.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 150kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 15g