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Bowl of cucumber gazpacho with sliced cucumbers on top

Cucumber Gazpacho

This refreshing cucumber gazpacho is nice and creamy thanks to the addition of avocado and a scoop of plain Greek yogurt. 

Course Soup
Cuisine Spanish
Keyword chilled soup, cucumber, gazpacho, healthy soup, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 370 kcal
Author Denisse

Ingredients

  • 2 large cucumbers seeds removed
  • 1 shallot roughly chopped
  • 1 avocado
  • ¼ cup FAGE Total 5% Plain Greek yogurt
  • ⅓ cup olive oil
  • Juice of 1 lime
  • Zest of 1 lime
  • ½-1 cup water
  • 1 tablespoon champagne vinegar (white wine vinegar or apple cider vinegar would also work)
  • ½ teaspoon salt plus more to taste

Instructions

  1. Add all ingredients to a high speed blender, starting with ½ cup water. Blend until smooth.
  2. Add more water if a thinner consistency is desired. Taste and add more salt if necessary.
  3. Chill for at least 1 hour before serving.

Recipe Notes

Tips: 

  • First, I like to remove the seeds from the cucumbers to aid in achieving a super smooth texture, but I don’t bother peeling the skin. The skin contains lots of nutrients, and the dark green hue will give the gazpacho a beautiful color as it blends with the other ingredients.
  • I like to start with adding a little water to the blender to start, about ¼-½ cup and then add more as needed to thin out to the desired consistency. I ended up adding about ⅔ cup total, but less can be used for a thicker gazpacho, or more if you prefer a thinner one.