Impress family, friends, and yourself with this simple yet elegant chilled summer soup! It exemplifies everything wonderful about summer. The creamy blend of ripe avocado with refreshing cucumber, tangy sour cream, the tartness of apple cider vinegar, with a bit of heat from a jalapeno make this cold soup bright, spicy and satisfying. Just saying “Avocado-Cumber Gazpacho” sounds impressive but seriously, you won’t believe how super quick and easy this is to make. Oh, don’t get me wrong, if you want complicated, there are a bunch of recipes that require a zillion ingredients and multiple tasks. This recipe takes just minutes to make with a few rough chops and a couple of whirls in the blender.
Prepping the veggies is the extent of the effort put forth in creating this delicious summery side dish. This recipe is quick and easy, but a few shortcuts can reduce the prep time from 15 minutes to 5 minutes.. Let’s start with the cucumber. I prefer to peel the cucumber because I like a smoother consistency to my soup but it’s not necessary. The skin of the cucumber is where the majority of nutrients are hanging out, so if you want to shave off a couple of minutes, give your cuke a good wash and use it as is. Another shortcut is buying an English Seedless cucumber which eliminates that seeding task. I like getting homegrown cucumbers from the local vegetable stand; these do have seeds. To remove them, cut the cucumber in half and simply scoop them out with a spoon. Easy-peasy.
Save more time with the onion by buying pre-chopped. I use yellow onion, but red onion or white onion is fine. Running the chopped onion under running hot water for up to a minute helps remove the onion’s “raw bite.” As a degreed home economist, I can’t find any documentation to back this up, but it’s how I learned, and real or imagined, I think it works! If you are a non-believer, go ahead and skip this step.
The avocado should be soft and ripe but not brown. You will not earn any special points by flawlessly removing the peel and pit – it’s all going in the blender! I wanted my avocado to look pretty for the pictures, so I took special care. No one will see it in real life so go ahead and just scoop it out. The same holds true with the garlic and jalapeno – no one will see them. Give both a quick rough chop. I’m not a fan of hot & spicy, so I limit the jalapeno to just a teaspoon. That’s the perfect amount for a subtle hint of heat without being overpowering. Use as much or as little as you want. For more intense heat, substitute the jalapeno for a serrano pepper.
Sour cream adds additional creaminess and tang. Vegan sour cream works great in this soup, as does Greek (or plain) yogurt. The apple cider vinegar provides a slightly sweet kick of acidity. Red wine vinegar, white wine vinegar, and rice vinegar also work well in this recipe.
All the ingredients go in the blender and whirl at high speed until smooth and creamy. I suggest doing a taste test and adjusting the seasonings accordingly. If the soup is too thick, add a little water until achieving the right consistency. As tempting as it is to immediately indulge in this soup (and trust me, after the taste test, it requires willpower), the flavors will only get better with a bit of time. The eating experience will also be more satisfying after the soup has chilled in the fridge. If you’re impatient, give it 30 minutes. I suggest giving it at least 2 hours, up to 24 hours, for the flavors to meld. The soup will stay good for a couple of days. Thanks to the acidity in the vinegar, the pretty green color will stay bright for a couple of days.
Serve the gazpacho in bowls or glasses or any clever containers. Use your creativity and have fun with toppings for your creation. Anything goes, including drizzles of olive oil, fresh basil, cilantro or parsley leaves, slices of cucumber or avocado, diced tomatoes, a dollop of sour cream or yogurt, a sprinkle of chili powder or paprika, or croutons. Gazpacho is a delicious way to start or add to a meal. Pair it with a salad for a classy poolside luncheon. Serve as an appetizer in mini cups or shot glasses at a summer party. No matter how you serve it, this easy, elegant soup is sure to impress, not stress!
Avocado-Cucumber GazpachoCourse: Starter, Side DishCuisine: Spanish InspiredDifficulty: Easy
This easy Avocado-Cucumber Gazpacho is creamy, bright, tangy and just a bit spicy. Make in less than 10 minutes and garnish with your favorite toppings. Enjoy the simplicity and elegance of this cool and refreshing soup on a hot summer day as an appetizer or side dish.
1 medium cucumbers peeled, seeded, and chopped
½ cup diced yellow onion, rinsed in hot water for 30 seconds
1 avocado chopped
½ cup sour cream
1 teaspoon jalapeno seeded and chopped
1/4 cup loosely packed cilantro or basil leaves
3 tablespoons apple cider vinegar
1 cloves garlic chopped
1/2 tsp salt
1/4 tsp pepper
OPTIONAL TOPPINGS: Sliced cucumber, basil/cilantro/parsley, sour cream, chili powder, paprika, diced tomato, croutons.
- Prep: Peel, seed and chop cucumber. Dice onions, rinse under hot water for 30-60 seconds to remove the raw bite. Peel, seed and chop avocado. Chop jalapeno and garlic. Measure sour cream.
- Add all ingredients to a high speed blender and blend until smooth and creamy. Taste and adjust seasoning as desired. Refrigerate for at least 30 minutes or until completely chilled.
- Serve topped with your choice of Olive oil, sliced cucumber, basil/cilantro/parsley, sour cream, chili powder, paprika, diced tomato, croutons
- Vinegar options: red wine vinegar, white wine vinegar , champagne vinegar, red wine vinegar
- Sour cream: Substitute yogurt (Greek or plain) , vegan sour cream or buttermilk
- Onion: Red onion or green onion can also be used.
- Jalapeno pepper: Add more, less or omit