Gazpacho meets all the criteria for an ideal summer meal:
— it’s light, which means you won’t feel like dozing off right after your meal
— it’s cold and refreshing, ideal for when a heatwave hits
— it hardly takes any time to make, so it’s perfect for when the last thing you want to do is stay cooped up in the kitchen
This tangy, luscious soup is everything you want in a summer meal, but made better with avocados! It’s the right time to make this as local avocados are very much in season, and an excellent way to use up those slightly overripe avos that are sitting on your countertop because all of them ripened at the same time (and in the blink of an eye).
I love the silky creaminess that the avocados bring to this gazpacho, and the healthy fats keep you full for longer. Cucumbers are made up of 90% water, making them so cooling and hydrating. The soup is blended with some chilli to add heat, vinegar for that tangy zingy gazpacho flavour, and Greek yogurt which is also a cooling food. You can omit the yogurt if you’re vegan, and use extra cold water to help with blending.
I usually serve it with a swirl of Greek yogurt and extra virgin olive oil, and garnish with some crunchy toppings for a contrast in texture. Here I’ve kept it simple and used finely diced cucumber as my crunchy topping, accompanied with nutrient-packed microgreens. You could also go with crunchy tortilla strips, or toasted pistachios/pumpkin seeds.
This chilled avocado cucumber gazpacho is the perfect summer meal. It’s refreshing, light and summery, and has a silky smooth texture that is filling yet helps you cool down from the inside out. You could have it as a light lunch, or as a quick (make-ahead) appetiser for a dinner party on a hot summer day. Serve it up alongside crackers and a filling grain salad or grilled fish to turn it into a proper meal.
- 2 avocados
- 3 cucumbers, peeled and chopped
- 1-2 jalapeños or green chilis (adjust as per preference), chopped
- 2 cloves of garlic
- ½ cup loosely packed mint leaves
- ½ cup Greek yogurt
- 3 tablespoons extra virgin olive oil
- ¼ cup white wine vinegar
- ¾ - 1 cup iced water (or more)
- Salt, to taste
- To serve: additional olive oil or Greek yogurt, finely chopped cucumber, micro greens
- Add the avocados, cucumber, jalapeños/green chilis, garlic, mint, Greek yogurt, olive oil, vinegar, and salt to a blender. Blend until smooth, working in batches if required, adding iced water until desired consistency is achieved.
- Season with salt, and taste to adjust — add more vinegar for zing, chilli for heat, or cold water to thin out.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
- To serve, divide gazpacho among bowls. Garnish with desired toppings — I like a swirl of olive oil and greek yogurt with some finely chopped cucumbers, topped with fresh micro greens.
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