Cucumber and Avocado Gazpacho

Kitchen Tested
  • Yield 6 servings
  • Prep 12 mins
  • Cook 0 mins

The twist on the classic cold vegetable soup dish from Andalusia uses avocado for a delightfully creamy texture.

Cucumber Gazpacho
Mark Boughton Photography / styling: Teresa Blackburn

Hint: Chill all ingredients before preparing.


4 cups lower-sodium chicken broth
1 ripe avocado
1 cup peeled, seeded and chopped cucumber
1/2 cup each: chopped chives, parsley, basil and dill
1 cup plain yogurt
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup plus 2 tablespoons, sour cream divided
2 tablespoons chopped chives for garnish


  1. Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
  2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives.



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