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This creamy cucumber gazpacho is the ultimate refreshing summer dish. It’s quick to make, full of flavor, and perfect when you want something that tastes as cool and clean as it looks.
Gazpacho is a chilled vegetable soup that’s typically tomato-based, but this version is a twist: creamy avocado, fresh herbs, and cucumber blended into a smooth, vibrant green bowl of goodness. Think of it as summer in soup form – cool, bright, and easy to sip or scoop.
What It’s Like to Eat Cold Soup
If you’ve never had gazpacho before, the idea of cold soup might sound strange, but one bite and you’ll get it.
The smooth texture and vibrant flavor make it feel more like a savory smoothie or drinkable salad. It’s incredibly refreshing on a hot day and can be served in bowls, small glasses, or even shot glasses for a party appetizer.
Why This Cucumber Gazpacho Works
The cucumber adds crispness and clean flavor, while the avocado gives it body and creaminess.
Basil and mint add fresh herbal notes that wake up your palate, and lime juice brings just the right amount of zip.
It’s a feel-good food that’s light, flavorful, and satisfying, especially when paired with crunchy toasted almonds or a slice of crusty bread.
Tips for the Best Gazpacho
This recipe is already simple, but these tips make it even better:
- Make it ahead – Chill the gazpacho at least 1–2 hours before serving so it’s perfectly cold.
- Use a high-speed blender – It helps get that smooth, velvety finish.
- Serve with texture – Top with toasted almonds, cucumber slices, or croutons for contrast.
- Pair it well – A warm baguette, seeded crackers, or even grilled shrimp skewers go great on the side.
Storing Leftovers
This recipe is best enjoyed on the same day you make it. If you have leftovers, you can store your gazpacho in an airtight container in the fridge for up to 2 days.
Give it a stir before serving again, as it may separate slightly.
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Equipment
Ingredients
- 1/2 cup olive oil
- 1 cup fresh basil leaves packed, stems removed
- 1/2 cup fresh mint leaves packed, stems removed
- 1 large ripe avocado
- 1 large cucumber skin on, seeds removed
- 2 cloves garlic
- 3 green onions only roots removed
- 2 cups water
- 1 lime juiced
- 1 1/2 teaspoon sea salt
- for garnish: cucumber slices, toasted almonds and/or fresh basil and mint leaves
Instructions
- Make herb oil to be used for garnish. In blender, combine 1/2 cup olive oil and roughly 1/4 of the 1 cup fresh basil leaves and 1/2 cup fresh mint leaves. Reserve the remaining mint and basil for later. Set aside and allow flavors to blend.
- Blend gazpacho. In blender, combine remaining 1 cup fresh basil leaves and 1/2 cup fresh mint leaves with 1 large ripe avocado, 1 large cucumber, 2 cloves garlic, 3 green onions, 2 cups water, juice from 1 lime, and 1 1/2 teaspoon sea salt. Blend until smooth. Chill in air tight container in refrigerator until ready to serve.
- To serve: Pour equal portions into bowls. Garnish with the herb oil that you made, cucumber slices, toasted almonds for crunch and/or fresh basil and mint leaves. Goes exceptionally well with a crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How is the lime used? Do you juice it, zest it, peel it…? throw it in whole?
Excited to try this one!
Oh boy! This was one of my first recipes and those weren’t always written well. I’ll have to update the recipe! It’s been years since I made this, but I recall just adding in the juice from the entire lime. I would start small and add more if needed.
Delicious. I will be making this again. Next time I may try less oil and more cucumber to cut down on the fat.
I jacked the soup up with Franks Red Hot and. Tsp of Chili Garlic Sauce. Added a tidge of orange juice to the oil. The best addition was almond slivers toasted in sesame oil. Delish.
Great idea to add the OJ
Hi! Just realized I just ran out of mint and don’t feel like going to store. I have many other herbs, like cilantro, parsley, oregano, thyme, and others. Please let me know!!
Hi Casey, Sorry for the month-late reply. I think thyme would work great! -Krissy