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Cucumber, Avocado & Mint Gazpacho

A refreshing raw soup with cucumber, avocado & yellow pepper, this green gazpacho is flavoured with refreshing lime, mint and chilli. Perfect on a hot day.

Course Appetizer, Soup
Cuisine Vegetarian, Vegan, Spanish
Keyword gazpacho, cold soup, summer
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 1 medium cucumber seeds removed, roughly chopped
  • 1 medium avocado peeled, stone removed, flesh chopped
  • 1 medium yellow pepper chopped
  • 3 spring onions sliced
  • 1 lime juice only
  • 1-2 medium red chillies chopped
  • 1-2 cloves garlic finely chopped
  • 150 ml natural yogurt
  • 1 small bunch mint leaves picked
  • salt & pepper to taste

Suggested Toppings (all optional)

  • 6-8 slices cucumber
  • 2 medium tomatoes de-seeded, diced finely
  • 0.5 - 1 medium red chilli diced finely
  • 1 tbsp plain yogurt
  • 1-2 tbsp mint torn or roughly chopped
  • drizzle extra virgin olive oil
  • ice cubes optional
  • drizzle sriracha or other chilli sauce optional

Instructions

  1. Put all the ingredients for the gazpacho, except the toppings, in a food processor or blender, or in a large bowl if using a stick blender.

  2. Blend until the gazpacho is your desired consistency; add more water to make it thinner.

  3. To make the gazpacho colder, leave in the fridge for an hour or more before serving or blend in some ice cubes (note that the latter will make the gazpacho thicker at first).

  4. Divide the gazpacho between 2 bowls and add the toppings before serving. Put a few ice cubes in each bowl if liked.