Spanish Cucumber Avocado Gazpacho

Andalusia should be synonymous with good food since different recipes come from there and now they’re enjoyed worldwide. 

Gazpacho is a very famous recipe, and in the summer it reaches the peak of its popularity since one dish is enough to cool you off on a hot day.

If you are looking for easy Spanish soup recipes, then let me tell you that you are in the perfect place! 

Here you’ll learn about the history of the cucumber avocado gazpacho, how to make it in your home, and different tips for serving and storing it!

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Carrot gazpacho
• Zucchini gazpacho
• Cold cauliflower soup

Background of the Dish

The cucumber avocado gazpacho it’s a variant of the famous Andalusian gazpacho, whose original main ingredient is tomato. 

Gazpacho was created centuries ago and was eaten only by the poorest classes in southern Spain, but over time it became a national phenomenon.

As this dish became more famous it underwent numerous changes, and people began to play with the ingredients making unique and innovative gazpacho recipes. 

One of them is the cucumber and avocado gazpacho, which combines the freshness of the cucumber with the creaminess of the avocado.

This is why this gazpacho is one of the creamiest and most delicious cold soups.

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Things You’ll Need for Spanish Cucumber Avocado Gazpacho

To make this cucumber avocado soup you’ll only need basic ingredients and a food processor or a blender!

The only ingredient that could be hard to find is the avocado, but nowadays you can probably find it anywhere!

I know that using avocado in a soup might sound like a weird combination, but trust me, it is delicious! and it goes well with the cucumber. 

The same way that it happens with other chilled soup recipes, you’ll have to have room on your fridge or freezer to store your gazpacho before eating it.

Ingredients

• 2 avocados
• 2 green Granny Smith apples
• 1 cucumber
• 1 clove garlic
• Ground black pepper (to taste)
• Salt to taste
• juice of one lemon
• Apple vinegar
• Extra virgin olive oil

How to Make Spanish Cucumber Avocado Gazpacho- Step by Step Guide

1. To start with this avocado soup recipe, you must wash, peel and cut the cucumber, apple, and avocado. It doesn’t matter what size the cuts are as they will be shredded later, it is simply to make it easier to process everything in the blender.

2. Now take the cut vegetables and fruit, oil, vinegar, lemon juice, and seasonings to a bowl or container of your food processor or blender.

3. With the help of the blender or a food processor, blend everything until it has a creamy consistency. If you want it to be more liquid add one tablespoon of water and if you want it thicker add more avocado.

4. This is a chilled avocado soup, so you have to take it to the fridge for at least 30 minutes before eating it, even though it’s better if you can leave it longer. If you don’t have that much time, take it for 15 minutes to the freezer.

Substitution of Ingredients

One of my favorite things about this gazpacho de pepino recipe is that you can make as many changes as you like, and you’ll still have a wonderful gazpacho as a result.

For example, you can eliminate the apples and add pears instead. Or add other vegetables such as leek, carrots, etc.

Besides that, if you want a keto gazpacho then you’re in the right place! The recipe is already keto, but you can easily replace the oil with another type of oil of your choice and that’s between keto guidelines.

You can make a gazpacho where the main star is avocado and try our delightful avocado gazpacho recipe.

If you liked this recipe or you’re looking for other similar recipes, feel free to try other famous Andalusian gazpachos such as mango gazpacho from Axarquía, watermelon gazpacho recipe, and gazpacho with shrimp.

Tips on Serving Spanish Cucumber Avocado Gazpacho

The best part about the avocado cucumber combination is that it goes well with other flavors, and you can eat it at any time of the day.

It’s great to eat at lunch as the main course, or at dinner as an entree, it just works at any time!

If you want to try a refreshing and simple cold soup, you can also make our cucumber gazpacho recipe or an avocado tomato soup.

As you can see in this cucumber gazpacho recipe, this is a vegan gazpacho, so to stay on that theme you can serve it with toasted nuts to add more flavor and texture. 

Eating vegan has never been easier for we have yet another delicious Spanish vegan gazpacho recipe that you can try this summer.

Now if you aren’t vegan, you can serve it with serrano ham slices on top.

Whenever you feel like you need some inspiration for your next cold soup, read our article on the 15 Best Spanish Cold Soups for summer.

How to Store Spanish Cucumber Avocado Gazpacho

Since this is a cold cucumber soup, it always requires some time in the fridge or freezer, but if you want to store it for a larger amount of time there are some tricks and tips that you have to know. 

First keep in mind that since this cold cucumber soup recipe has avocado, it might get a darker color if you store it for more than 3 days. 

You still can eat it, since it can last up to 5 days in the fridge, it will just get an olive green color. The vinegar and lemon juice in this recipe prevents that from happening.

Besides that, you shouldn’t freeze this recipe since these vegetables don’t freeze well. But it is a pretty easy cold cucumber soup to make, so it won’t take you too much time to make it.

Recipe Card: Spanish Cucumber Avocado Gazpacho

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