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Avocado Cucumber Gazpacho

Cool creamy avocado soup for hot summer days

In a blender, puree all of the ingredients until completely smooth. Refrigerate for 2-6 hours and serve chilled.

More Information
SKU R082

- 3 avocados, pitted and peeled

- ½ English cucumber, peeled and chopped

- 4 green onions, chopped (use green part only)

- 2 cups unsalted chicken broth

- juice of 1 lime

- 1 teaspoon Garlic Powder

- 1 teaspoon Ground Cumin

- 1 teaspoon Smoked Spanish Paprika

- 1 teaspoon Hawaiian Red Alaea Salt (Fine)

- 1 teaspoon Jalapeno Pepper Salt

Tips Notes

For a twist add some grilled shimp.  

Prep Time 20 Minutes
Cook Time N/A
Total Time 20 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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