Avocado-cucumber gazpacho

Smooth green cold soup with avocado and cucumber, flavored with lemon and dill; refreshing, low-carb starter.

Vegan Gluten-Free Low-Carb
schedule Prep (min)
10
whatshot Cook (min)
0
timer Total (min)
10
account_circle Servings
4
160 kcal
Par portion
14.0 g
Lipides
3.0 g
Protéines
3.0 g
Glucides nets
Ingredients
peeled and seeded cucumber peeled and seeded cucumber
avocado flesh avocado flesh
Greek yogurt (optional) or water to lighten Greek yogurt (optional) or water to lighten
lemon juice lemon juice
fresh dill fresh dill
salt and pepper salt and pepper
Instructions
  1. Cut the cucumber and avocado into pieces; place in the blender with the yogurt or water, lemon juice and dill.
  2. Blend until completely smooth; pass through a sieve if necessary for a velvety texture.
  3. Adjust seasoning and refrigerate for at least 30 minutes; serve very chilled with a dash of olive oil and chopped dill.
Variants
  • Add a small clove of garlic for a tangier note; reduce the yogurt for a higher fat version.
Tips
  • Cool well before serving to reveal the aromas; adjust the consistency with water or yogurt.
FAQ
Store 24 hours in the refrigerator; avocado may brown slightly, mix well before serving.
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Chef Sara Melnik

Israel

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

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