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Gazpacho, a traditional cold soup, has long been a staple of Spanish cuisine, particularly in the warmer regions where the sun-soaked produce shines brightest. Originating from Andalusia, this vibrant dish showcases the bountiful harvest of summer, typically featuring tomatoes, peppers, onions, and cucumber. Its evolution over the years has seen countless variations, allowing chefs and home cooks alike to experiment with flavors and ingredients, making it a versatile option for those seeking a refreshing meal. One such innovative twist on the traditional gazpacho is the Cucumber Avocado Gazpacho Delight. This recipe not only retains the essence of the original but also introduces a creamy texture and a unique flavor profile that is bound to tantalize the taste buds.

Cucumber Avocado Gazpacho

Discover the refreshing taste of Cucumber Avocado Gazpacho, a vibrant twist on the classic Spanish cold soup. This delightful dish features fresh cucumbers, creamy avocados, and zesty lime juice, making it perfect for hot summer days. Packed with vitamins and healthy fats, it caters to vegan, gluten-free, and low-calorie diets. Easy to prepare and full of flavor, this gazpacho is a nutritious choice for a light appetizer or a satisfying main dish. Enjoy a bowl today!
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Ingredients
  

2 large cucumbers, peeled and roughly chopped

2 ripe avocados, pitted and flesh scooped out

1 small red onion, finely chopped

1 bell pepper (red or yellow), diced into small pieces

2 cloves of garlic, minced

3 cups vegetable broth, chilled

1/4 cup fresh lime juice, about 2 limes

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

1/4 cup fresh cilantro, chopped, for garnish

Sliced radishes and cucumber ribbons, for garnish

Instructions
 

Prep the Vegetables: In a large mixing bowl, add the peeled cucumbers, avocados, finely chopped red onion, diced bell pepper, and minced garlic. Stir to combine and set aside.

    Blend the Base: Pour the mixed vegetables into a blender. Add the chilled vegetable broth, fresh lime juice, and olive oil. Blend on high speed until the mixture is smooth and creamy. For a chunkier texture, reserve about half of the vegetable mixture, blend the other half, and then stir the reserved vegetables back into the blended gazpacho.

      Season: Taste the gazpacho, then add salt and freshly ground black pepper to your liking. Blend briefly again to ensure the seasoning is evenly dispersed throughout the soup.

        Chill: Pour the gazpacho into a large bowl or airtight container. Place it in the refrigerator to chill for at least 1 hour. This step lets the flavors meld beautifully and serves to refresh the soup.

          Serve: Once chilled, ladle the gazpacho into individual bowls. Garnish each serving with a sprinkle of chopped cilantro, a few slices of radishes, and elegant cucumber ribbons to create an inviting presentation.

            Enjoy: Indulge in your cool and refreshing Cucumber Avocado Gazpacho, perfect for a light appetizer or a soothing meal on a warm day!

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6

                - Presentation Tips: For an artful display, consider using a wide, shallow bowl to showcase the vibrant colors of the gazpacho, and arrange the garnishes in an eye-catching manner.