Cucumber and Avocado Gazpacho

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/30/2020

The twist on the classic cold vegetable soup dish from Andalusia uses avocado for a delightfully creamy texture.

Hint: Chill all ingredients before preparing.

Prep: 12 min
Serves: 6 Save

Ingredients (9)

  • 4 cup lower-sodium chicken broth
  • 1 ripe avocado
  • 1 cup peeled, seeded and chopped cucumber
  • 1/2 cup each: chopped chives, parsley, basil and dill
  • 1 cup plain yogurt
  • 1/4 teaspoon salt
  • Coarsely ground black pepper
  • 1/4 cup plus 2 tablespoons, sour cream divided
  • 2 tablespoon chopped chives for garnish

Directions

  1. Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
  2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives.

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