Cucumber Gazpacho with Avocado, Ginger, and Basil Recipe

Introduction

This refreshing cucumber gazpacho is a creamy, chilled soup perfect for warm days. Blended with avocado, Greek yogurt, and fresh herbs, it offers a smooth texture and bright flavors that are both satisfying and healthy.

Ingredients

• 1 medium-large English cucumber (about 12 ounces, peeled and roughly chopped)
• 1 medium avocado (peeled and pitted)
• ⅓ cup plain Greek yogurt
• 1 small clove garlic
• 1 1-inch piece fresh ginger (peeled and grated, about 2 teaspoons)
• 1 tablespoon fresh lime juice
• 2 teaspoons maple syrup
• 5 leaves fresh basil
• 2 teaspoons apple cider vinegar
• ¼ teaspoon fine sea salt (plus more to taste)
• Pinch black pepper
• Optional Garnishes: Greek yogurt drizzle, olive oil, crushed croutons, pumpkin seeds, thin cucumber slices, microgreens, fresh basil

Instructions

1. Step 1: Add the cucumber, avocado, Greek yogurt, garlic, grated ginger, lime juice, maple syrup, basil leaves, apple cider vinegar, sea salt, and black pepper to a high-speed blender.
2. Step 2: Blend until completely smooth and creamy, about 45 to 60 seconds. The soup should be silky and pourable, similar to a thin smoothie. Taste and adjust seasoning if needed.
3. Step 3: Transfer the soup to an airtight container or cover the blender pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.
4. Step 4: Stir well before serving, then garnish as desired with Greek yogurt, a drizzle of olive oil, crushed croutons, pumpkin seeds, thin cucumber slices, microgreens, or fresh basil.

Tips & Variations

• Use English cucumbers for fewer seeds and a milder flavor.
• Add a handful of fresh spinach or kale for extra greens without overpowering the taste.
• For a vegan version, substitute Greek yogurt with unsweetened coconut yogurt.
• Adjust the sweetness by varying the amount of maple syrup depending on your preference.
• Serve with crusty bread for a light lunch or appetizer.

Storage

Store the gazpacho covered in the refrigerator for up to 3 days. Stir well before serving again. This soup is best enjoyed chilled and does not reheat well, so serve it cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gazpacho in advance?

Yes, it’s ideal to prepare and chill the gazpacho for at least 2 hours before serving to let the flavors develop fully.

What can I use if I don’t have a high-speed blender?

A regular blender will work, though the texture might be a bit less silky. Blend for a longer time and strain if you prefer a smoother consistency.

Cucumber Gazpacho with Avocado, Ginger, and Basil Recipe

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★★★★★

4.6 from 68 reviews

This refreshing Cucumber Gazpacho is a creamy, chilled soup perfect for warm weather. Made with English cucumber, avocado, Greek yogurt, fresh ginger, and basil, it delivers a delicate balance of fresh and tangy flavors with a smooth, velvety texture. Garnished with optional toppings like olive oil, croutons, and microgreens, this easy-to-make recipe offers a light and healthy appetizer or snack.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium-large English cucumber (about 12 ounces, peeled and roughly chopped)
• 1 medium avocado (peeled and pitted)
• ⅓ cup plain Greek yogurt
• 1 small clove garlic
• 1 1-inch piece fresh ginger (peeled and grated, about 2 teaspoons)
• 1 tablespoon fresh lime juice
• 2 teaspoons maple syrup
• 5 leaves fresh basil
• 2 teaspoons apple cider vinegar
• ¼ teaspoon fine sea salt (plus more to taste)
• Pinch black pepper

Optional Garnishes

• Greek yogurt drizzle
• Olive oil
• Crushed croutons
• Pumpkin seeds
• Thin cucumber slices
• Microgreens
• Fresh basil leaves

Instructions

1. Combine Ingredients: Add the peeled and roughly chopped English cucumber, peeled and pitted avocado, plain Greek yogurt, small clove of garlic, peeled and grated fresh ginger, fresh lime juice, maple syrup, fresh basil leaves, apple cider vinegar, fine sea salt, and a pinch of black pepper into a high-speed blender.
2. Blend: Blend all the ingredients on high speed until the mixture is completely smooth and creamy, about 45 to 60 seconds. The soup should have a silky, pourable consistency like a thin smoothie. Taste and adjust seasoning with additional salt or pepper if needed.
3. Chill: Transfer the blended gazpacho to an airtight container or cover the blender pitcher. Refrigerate for at least 2 hours to develop flavors and serve chilled.
4. Garnish and Serve: Before serving, stir the soup well. Garnish with your choice of a drizzle of Greek yogurt, olive oil, crushed croutons, pumpkin seeds, thin cucumber slices, fresh basil leaves, or microgreens for added texture and visual appeal.

Notes

• Use a high-speed blender to achieve a smooth and creamy texture.
• Chilling the soup for at least 2 hours enhances the flavor and refreshing quality.
• The avocado adds creaminess and healthy fats without dairy.
• Adjust maple syrup for sweetness based on your taste preference.
• This salad is naturally gluten-free and vegetarian.

Keywords: Cucumber gazpacho, chilled soup, healthy summer recipe, vegan soup alternative, creamy cucumber soup, Mediterranean recipes