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 to beat the heat!
In the heat of summer, nothing is as refreshing and hydrating as a gazpacho. Originating from Spain, gazpacho is traditionally made with ripe tomatoes blended with other raw vegetables and a subtle seasoning that brings all its flavors to the soup. This green gazpacho is a great spin on the classic recipe, featuring cucumber and avocado as main ingredients in lieu of sun-drenched tomatoes that usually bring the red color of this chilled soup.
The recipe is even simpler, with only 3 ingredients blended together with other seasoning and resulting in a silky creamy soup, packed with flavors.
A chilled cucumber avocado gazpacho
A few simple ingredients, no cooking time, and the magic happens instantly. That’s all this green gazpacho is about. Here’s what you’ll need:
- 2 avocados
- 2 cucumbers
- Fresh goat cheese (you could replace with the same quantity of ricotta cheese, cream cheese, mascarpone, and even yogurt).
- 1 garlic clove (another option is to use 1/2 small shallot, minced. It will bring other subtle flavors to the soup and make it equally delicious).
- Olive oil + fresh lemon juice
Add water, adjust the seasoning, mix it all, and that’s it! You don’t even need to cook the ingredients as you sometimes need to do for a classic gazpacho. This recipe is simply the easiest you could make, and there’s no way you can go wrong.
Frequently asked questions
Should I use a blender or an immersion blender? Either way is fine. I usually use an immersion blender and get perfectly acceptable results. A blender usually have a larger capacity, which can help if you have greater quantities (let’s say you double the recipe proportions for instance). It also tends to mix thinner so you have a perfect silky texture. Just use what’s more convenient for you and it will be fine.
Can I double the quantities? Sure you can! There is no limit, as long as you have a large enough blender or pitcher if you use an immersion blender. You will almost always need to adjust the quantity of water however to get the desired texture.
Can I make it vegan? Yes, you can absolutely make a vegan version of this cucumber avocado gazpacho, although it will end up with a different recipe in terms of results or taste. You can for instance replace the goat cheese with silken tofu or with cashews! For this last version, soak 3.5 ounces (100g) raw cashews in water for about 2 hours or longer. Drain, and mix in a food processor until smooth, then add all the other ingredients. For a quicker version, use cashew butter (make sure it’s unsweetened though)!
How long will this green gazpacho keep in the fridge?
Because it contains avocado, this green gazpacho will naturally turn slightly brown with time. This oxidation process usually happens when avocado is exposed to oxygen in the air, but 1/ it doesn’t mean avocado has turned bad; and 2/ you can prevent it, or at least diminish the effect.
However, in this green gazpacho, the acidity of fresh lemon juice helps the color to keep longer. So if you are not planning to drink your cucumber avocado gazpacho right away, I recommend you add a squeeze of fresh lemon juice in the pitcher where you store the gazpacho. Then, cover with cling film or a hermetic lid, and place in the fridge. When ready to serve, add a good stir and you’ll notice the brown~ish color goes away almost entirely.
Best is to drink this chilled soup right away, but you can store it in the refrigerator up to 2 days, following the process above. After this, the taste might be off a little bit, even though your soup should still be ok to drink safely.
What to serve with your gazpacho?
- Strawberry Tomato Bruschetta
- Mediterranean Chickpea Couscous Salad
- Savory Zucchini Bread with Goat Cheese
- Strawberry Quinoa Salad with Feta
- Tarte Soleil Appetizer
Love avocado? Try also…
Lastly, if you make this chilled cucumber and avocado gazpacho, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
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!
- 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)
- Using a blender or an immersion blender, mix cucumber, avocados, lemon juice, olive oil, goat cheese and garlic until smooth.
- Pour in iced-cold water* and mix again until desired consistency. Season with salt and pepper, and stir. Taste and adjust seasoning as needed.
- 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!
* 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.
Keywords: Cucumber Avocado Gazpacho