Print

Chilled Cucumber Avocado Gazpacho with Goat Cheese

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
This chilled cucumber avocado gazpacho with goat cheese is an easy cold summer soup.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Healthy
  • Diet: Vegetarian

This chilled cucumber avocado gazpacho with goat cheese is an easy cold summer soup. With just a few simple ingredients mixed together, you get a silky smooth drink packed with refreshing flavors. A must try this summer or to beat the heat!

Ingredients

Scale
  • 2 cucumbers, diced
  • 2 ripe avocados, peeled, stoned and diced
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 3.5 ounces (100g) fresh goat cheese
  • 1 clove garlic, minced
  • 1 cup iced-cold water (240 ml or more)*
  • Salt and freshly ground pepper
  • 1 teaspoon toasted pine nuts, for serving (optional)
  • 1/2 teaspoon paprika, for serving (optional)

Instructions

  1. Using a blender or an immersion blender, mix cucumber, avocados, lemon juice, olive oil, goat cheese and garlic until smooth.
  2. Pour in iced-cold water* and mix again until desired consistency. Season with salt and pepper, and stir. Taste and adjust seasoning as needed.
  3. Serve immediately or chill in the refrigerator** for at least 1 hour. Serve in glasses or individual bowls, and decorate with cucumber slices, toasted pine nuts, additional freshly ground pepper and some paprika. Enjoy!

Notes

* Make sure you use iced-cold water (as opposed to room temperature water). Also, feel free to adjust the quantity of water, depending on how thick you like your gazpacho.

** Note that if you prepare the drink in advance and place it in the fridge before serving, the texture will thicken up. In this case, you may need to add more iced water and give a good stir before serving.