Cucumber Avocado Gazpacho Recipes
CUCUMBER-AVOCADO GAZPACHO
I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!
Provided by Jackie Rothong
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
- When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.
CUCUMBER AVOCADO GAZPACHO
You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way. http://www.elanaspantry.com/cucumber-avocado-gazpacho/
Provided by Elanas Pantry
Categories Free Of...
Time 5m
Yield 1 batch, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
- 2. Puree on high speed until smooth.
- 3. Blend in salt and chili powder.
- 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.
CUCUMBER GAZPACHO
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Provided by Elizabeth Mervosh
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
- Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g
AVOCADO GAZPACHO
Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Provided by LUNATERIAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g
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