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Gazpacho, a chilled soup that hails from the sun-soaked regions of southern Spain, has been a staple of Mediterranean cuisine for centuries. This delightful dish is traditionally made with a vibrant blend of fresh vegetables, providing a refreshing respite from the heat. With its roots deeply embedded in Andalusian culture, gazpacho is celebrated not only for its taste but also for its ability to showcase the season's bounty. As culinary trends evolve, so too does this classic recipe, leading to innovative interpretations that cater to modern palates and dietary preferences. One such adaptation is the refreshing avocado cucumber gazpacho, a creamy, nutrient-packed version that offers both comfort and revitalization.

Light Avocado Cucumber Gazpacho

Discover a modern twist on the classic gazpacho with this refreshing avocado cucumber version. This creamy, nutrient-packed soup combines ripe avocados and crisp cucumbers for a vibrant dish that's perfect for warm days. Packed with flavors and easy to prepare, it's a fantastic choice for lunch, dinner, or as an impressive appetizer. Enjoy the health benefits of fresh ingredients while savoring the delicious, cool taste of this delightful soup.
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Ingredients
  

2 ripe avocados, peeled and pitted

1 large cucumber, peeled and roughly chopped

2 cups ripe tomatoes, chopped (or one 14-ounce can of diced tomatoes)

1 small red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh lime juice (approximately the juice from 2 limes)

1/2 teaspoon ground cumin

2 cups cold vegetable broth

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Optional: 1 small jalapeño, chopped (for a spicy kick)

Optional: 1 cup corn (fresh or canned, drained)

Instructions
 

Prepare the Ingredients: Start by chopping the avocados, cucumber, tomatoes, and red onion into manageable pieces. Mince the garlic cloves finely. If you choose to include jalapeño and corn, prepare those by chopping the jalapeño (removing seeds for less heat if desired) and draining the corn if canned.

    Blend the Base: In a high-speed blender, combine the prepared avocados, cucumber, tomatoes, red onion, minced garlic, fresh lime juice, ground cumin, and the cold vegetable broth. If you're adding jalapeño for some heat, include it now.

      Blend Until Smooth: Secure the blender lid tightly and blend on high speed until you achieve a smooth and creamy consistency. If needed, pause occasionally to scrape down the sides of the blender to ensure all ingredients are fully incorporated.

        Season It Right: Taste your gazpacho and adjust the seasoning with salt and pepper according to your preference. If you like a more pronounced tangy flavor, feel free to add extra lime juice.

          Chill: Pour the gazpacho into a bowl or storage container and place it in the refrigerator for at least 30 minutes. Chilling allows the flavors to develop and ensures you serve it cold.

            Optional Add-ins: If you opted for corn, you can either blend it into the mixture for a hint of sweetness or fold it into the gazpacho after blending for a delightful crunchy texture.

              Serve and Garnish: Before serving, give the gazpacho a gentle stir. Ladle it into chilled bowls and garnish generously with fresh cilantro or parsley. For an extra touch of flavor, consider drizzling a little olive oil on top just before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  Enjoy this vibrant and refreshing gazpacho as a perfect starter or light meal on warm days!