Chilled Cucumber Avocado Gazpacho

(71)
"Chilled cucumber-avocado gazpacho to ride out the last day of this heat wave! This recipe is super easy to whip up and keep in the fridge for lunches throughout the week. I’m moving slow today, drinking lots of liquids and lying in front of a fan whenever possible. Stay cool out there bbs!"
-- @alison__wu

A Note from Feedfeed

We LOVE a no-cook recipe, so bookmark this to make during the next heatwave. This cool and refreshing vegan soup makes for a perfect quick and easy lunch or weeknight dinner. Top it with lots of herbs and crunchy seeds to add layers of flavor and texture. 

Looking for more vegan dinner recipes? Check out the curated feed for more of our favorites here

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

 

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  • Recipe Card
Prep time 10mins
Serves or Makes: 3-4

Recipe Card

ingredients

  • 1 medium avocado
  • 2 medium cucumbers, peeled and deseeded
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 tablespoon finely diced shallot
  • 1 tablespoon red or white wine vinegar
  • 3/4 teaspoon salt
  • 1 1/2 cups filtered water
  • To garnish: avocado, toasted hazelnuts, nigella seeds, sprouts, salt and ground black pepper

Method

  • Step 1

    Blend all ingredients (except for garnish) in a high speed blender or in a pot with an immersion blender.

  • Step 2

    Chill the blended soup until ready to serve.

  • Step 3

    Garnish with avocado, toasted hazelnuts, nigella seeds, sprouts, salt and ground black pepper.