You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I’ve been drinking it all weekend and experimenting with it along the way.
I tried making it with raw garlic, which did not go down as smoothly as I thought it would, so I eliminated that ingredient. However I did leave in the raw onion as it added a very sharp yet sweet flavor.
According to my first friend in the entire world, Amy Merideth (we go back to age 2) this recipe is an optimal way to use up leftover cucumbers, which apparently her mom, Beth, has a lot of. It’s also a nice way to rehydrate yourself after a long day in the hot summer’s sun.
Cucumber Avocado Gazpacho
Ingredients
- 1 avocado, 8 ounces
- 1 cucumber, peeled, 8 ounces
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 cup Kettle & Fire Bone Broth
- ¼ teaspoon celtic sea salt
- ¼ teaspoon smoked paprika
Instructions
- Place avocado, cucumber, oil, vinegar, and bone broth in vitamix
- Puree on high speed until smooth
- Blend in salt and smoke paprika
- Serve
Equipment
Now and then I like to highlight reader’s comments that are especially captivating. Here’s a favorite, that I just received a few days ago, from Kristin; she describes a conversation with her 5 year old daughter and it’s a real gem.
“Hey Mom, did you bake without me?”
“Sorry hon, I wanted to try a new Elana recipe.”
“Well, what’s in ’em?”
“Almond meal, flax meal, eggs, dates, raisins.”
“Hmm. That’s all? No agave?” “Nope.”
“Well, the dates and the raisins give them a really nice sweetness. Mild, but good. I love them, even if you did make them without me.”
Sharon says
It sounds wonderful! I am so excited to have some gazpacho without tomatoes!! Much as I love them they do not love me. “-(
Kristin says
Elana –
It was sweet to see the conversation with my daughter highlighted! Your cookbook arrived today, and my 8 year old and I made your lemon bars. I didn’t have enough lemons, so we used a combination of lemons and limes. They were the best lemon bars I have ever had, gluten-free or otherwise!
Thanks!
Lorri says
Lemon bars? I cannot find that recipe. I did the Elana google search and did not find it. Lemon bars are my favorite! Oh, and the soup looks great too!
Jessica says
Lorri,
the lemon bars are only available in the cookbook.
gfe-gluten free easily says
I would love that. Cucumbers are so cooling and great to eat by themselves, so in this soup they must be really terrific. Kinda funny on the garlic because I’ve experienced the same thing before. It goes so well with so many recipes, but every now and then it can actually ruin a recipe.
Thanks for sharing the conversation between mother and daughter! That young lady sounds like an informed consumer. :-) Another one who is learning about all things food early, like your sons … just wonderful.
Deseree says
It has been pretty hot here in Seattle lately so I have been experimenting with cold soups. I just recently posted a recipe for traditional tomato gazpacho but have never though of making a cucumber avocado version. I love both of those so I am sure this would be delicious!
VeggieGirl says
Ahh, too bad the raw garlic version didn’t work out – I’m a garlic fanatic!! But hey, anything with avocados is a winner to me, so I’m still all over that soup :-D
Meagan says
This looks soo tasty! I can’t wait to try this :) I need to go get some more avocados…
Christiane says
Mmmm… this sounds wonderful!
I just made your coconut cupcakes and used cut up strawberries in them in place of the blueberries and raspberries. Wow! So good.
Hannah (Hannah's Harvest) says
This sounds amazing, I’m leading a cleanse right now and this is one I will share with everyone!!!
I love the reader comment, my son would have the same reaction to me baking with out him!
Kimi @ The Nourishing Gourmet says
I love gazpacho So refreshing and perfect for a hot summer day!
LauraKitty says
Wow, this sounds so delicious and like a wonderful way to use some of my many cucumbers from my CSA! I will be making this for lunch tomorrow- can’t wait!