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a bowl of cucumber avocado gazpacho with bread on the side

Cucumber Avocado Basil Mint Gazpacho

Cucumber Avocado Basil Mint Gazpacho is the perfect summer time soup and is so refreshing because its served cold and made with fresh summer vegetables.
Course Main Course
Cuisine American
Prep Time 10 mins
Total Time 10 mins
Servings 4 servings
Calories 341


  • ½ cup of avocado or olive oil
  • 2 small handfuls fresh basil (stems removed)
  • 1 small handful of fresh mint (stems removed)
  • 1 ripe avocado
  • 1 cucumber (skin on, seeds removed)
  • 2 cloves garlic
  • 3 green onions (only roots removed)
  • 2 cups water
  • 1 lime
  • 1 ½ teaspoon sea salt


  • Make herb oil to be used for garnish. In blender, combine oil and roughly ¼ of the basil and mint leaves. Set aside and allow flavors to blend.
  • In blender, combine remaining basil and mint leaves with remaining ingredients. Blend until smooth. Chill in air tight container in refrigerator until ready to serve.
  • Garnish with herb oil, cucumber slices, toasted almonds for crunch and/or fresh basil and mint leaves. Goes exceptionally well with a crusty bread.


Calories: 341kcal | Carbohydrates: 9g | Protein: 2g | Fat: 35g | Saturated Fat: 5g | Sodium: 887mg | Potassium: 412mg | Fiber: 5g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg