Avocado Cucumber Gazpacho
I love cooking as you all know, but hot summer days I do not want to step my foot in the kitchen. Those days all I want to make is a cold bowl of Gazpacho. I love gazpacho in hot weather. I can’t believe I am talking about something that’s served cold. If you know me, I like all my food either hot in temperature or warm. I never prefer cold food.
But it’s different about Gazpacho. The first time I tried it I was so impressed with how it tasted so good. I am not sure if it should be called cold soup or drink. Tomato Gazpacho is found all over Spain during hot blistery months. The most famous and delicious ones are made from tomatoes and cucumbers. It’s so refreshing.
I tried a new flavor of Gazpacho- Avocado and Cucumber. I love this one too. If you love avocados, then you will love this recipe. You can serve Gazpacho in bowl or in a glass too. Its great for summer gatherings. You serve it in tiny glasses topped with any choice of toppings. The best part is its quick and easy to make. You just need a blender.
I highly suggest you use very fresh ingredients for this recipe. I have given you so many suggestions for substitutes. So, try and make it your way. I have added lots of herbs, you can use all or few to your liking. Herbs make it more delicious.
The components of Gazpacho are avocados, cucumber, mango, and aromatics like onion and garlic, lots of herbs and seasonings. One of the main ingredients in gazpacho is olive oil.
Sherry vinegar is also known to a region in Spain so its important to use it, but you can easily substitute with red wine vinegar, champagne vinegar or apple cider vinegar.
I might have over done in my toppings, but I like the texture they provide. If you don’t want any of these toppings or just few again make it according to your liking.
I used some of the ingredients as my toppings too- tiny, diced cucumbers, red pepper (so yum), mango, onions, etc. I also had some basil pesto, so I diluted it with some olive oil to make it slightly thinner and added that too. I also found some parmesan cheese crisps on hand, so they were also added.
Some of the suggestions for toppings:
- Homemade or store-bought croutons
- Cheese crisps
- Fresh herbs – Basil, oregano, thyme, rosemary, chives, dill etc.
- Olive oil
- Sour cream or crème fraiche
- Boiled egg
Best Way to serve Gazpacho
It can be served either in bowl or glass, or mug garnished with choice of toppings. The important thing to keep in mind while serving it is that it must be chilled. You cannot serve it immediately; it won’t taste great.
Avocado Gazpacho when put to chill needs to be covered tightly to avoid oxidization. Even if you put it to chill for an hour, it should be good.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Avocado Cucumber Gazpacho
Ingredients
- 1 medium Avocado
- 1 medium mango
- 1 8 inches long cucumber peeled and diced
- 1 mild onion or 2 shallots
- 1 garlic clove
- ½ jalapeno seeded
- 1/4 cup olive oil
- 2 tsp sherry vinegar or red wine vinegar
- 1 tsp honey or agave
- 1 tbsp lime juice
- Salt to taste
- ½ tsp black pepper
- ¼ cup mix of herbs cilantro, basil and green onions
Garnishes or toppings
- Chopped veggies and fruits cucumbers, red bell pepper, mango, onion, tomatoes etc.
- Pesto or Basil oil
- Croutons or cheese crisps
- More chopped herbs dill parsley, basil, cilantro, oregano, chives etc.
Instructions
- Wash and chop all your ingredients. Combine them in a blender or food processor, puree for a minute or so until its creamy and reaches your desired consistency.
- Taste and season, it, if needed.
- Refrigerate for at least an hour or more until it is thoroughly chilled.
- Serve it with your choice of garnishes or toppings.
Notes
