Cucumber and Avocado Gazpacho

Cucumber Gazpacho
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 12 mins
  • Cook: 0 mins

Hint: Chill all ingredients before preparing.


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

Nutritional Info *per serving

  • Glycemic Load 0.69
  • Calories 120
  • Fat 8g
  • Saturated Fat 3g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 10mg
  • Sodium 180mg
  • Potassium 420mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 3g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 6%
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