Chilled cucumber and avocado gazpacho garnished with cilantro leaves in a glass bowl
Appetizers

Chilled Cucumber and Avocado Gazpacho with Cilantro Lime

Prep15 minCook0 minRest / wait30 minTotal45 min

Original recipe: 4 servings · Easy

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Ingredients

  • 1 large

    peeled, seeded, chopped

  • 2 medium

    peeled, pitted

  • 3 tablespoons · ≈ 45 ml

    freshly squeezed

  • ⅓ cup · ≈ 8 g

    loosely packed

  • 1 small

    seeded and chopped

  • 1 cup · ≈ 240 ml
  • 2 tablespoons · ≈ 30 ml
  • ½ teaspoon · ≈ 3 g
  • ¼ teaspoon · ≈ 1 g

    freshly ground

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Prepare vegetables and herbs

    Peel, seed, and chop the cucumber. Peel and pit the avocados. Remove seeds and chop the jalapeño. Loosely pack the cilantro leaves.

  2. Blend the gazpacho

    In a blender, combine the chopped cucumber, avocado, jalapeño, cilantro, fresh lime juice, vegetable broth, olive oil, salt, and black pepper. Blend until smooth and creamy.

  3. Chill before serving

    Transfer the blended gazpacho to a bowl or individual serving bowls. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.

  4. Serve chilled

    Give the gazpacho a gentle stir before serving. Garnish with additional cilantro leaves or a drizzle of olive oil if desired. Serve cold as a refreshing appetizer.

This chilled gazpacho features a creamy texture from ripe avocados combined with the crisp freshness of cucumber.

Bright lime juice and fresh cilantro add a zesty, herbal lift, while a hint of jalapeño pepper provides a mild kick.

Easy and quick to prepare, this no-cook soup is a great cold appetizer to serve in warm weather.

Equipment

  • blender
  • measuring cups
  • knife
  • cutting board
  • spoon
  • bowls

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
cucumberpeeled, seeded, chopped 1 large 1 large (about 12 oz / 340 g)
ripe avocadopeeled, pitted 2 medium 2 medium (about 200 g without skin and pit)
fresh lime juicefreshly squeezed 3 tablespoons 45 ml
fresh cilantro leavesloosely packed ⅓ cup 8 g
jalapeño pepperseeded and chopped 1 small 1 small (about 15 g)
vegetable broth 1 cup 240 ml
extra-virgin olive oil 2 tablespoons 30 ml
salt ½ teaspoon 3 g
black pepperfreshly ground ¼ teaspoon 1 g

Cooking tips

  • Use ripe but firm avocados for a creamy texture without bitterness.
  • Adjust the amount of jalapeño to your preferred spice level or omit for no heat.
  • If the soup is too thick, add more vegetable broth until reaching desired consistency.
  • For extra brightness, add a small pinch of sugar if needed to balance acidity.

Substitutions

  • Cilantro can be swapped for parsley for a milder herb flavor, although it will change the traditional taste.
  • Vegetable broth can be replaced with cold water for a lighter soup but with less depth of flavor.
  • Use lemon juice instead of lime juice for a different citrus note.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving chilled again. Do not freeze, as texture will change.

Allergen notes

Potential allergens include None. Check all labels and substitutions; this is not an exhaustive allergen assessment.

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