Gazpacho is a refreshing and healthy cold soup that is perfect for summer days. Originating from Andalusia, Spain, this soup is typically made with tomatoes, peppers, onions, and cucumber. However, there are many variations of gazpacho that use different s and herbs for added flavor and nutrition. In this article, we will share a recipe for gazpacho with cucumber, avocado, and that is not only but also nutritious.

Ingredients:

– 4 medium-sized cucumbers, peeled and seeded
– 2 ripe avocados, peeled and pitted
– 1 small fennel bulb, trimmed and chopped
– 1 small red onion, chopped
– 2 garlic cloves, minced
– 3 tablespoons of fresh lemon juice
– 2 tablespoons of extra virgin olive oil
– 2 cups of vegetable broth
– Salt and pepper
– Fresh mint leaves for garnish

Instructions:

1. In a blender or food processor, add the cucumbers, avocados, fennel, red onion, garlic, lemon juice, and olive oil. Blend until smooth and creamy.

2. Slowly add the vegetable broth until you reach the desired consistency. You can add more or less broth depending on how thick or thin you prefer your gazpacho.

3. Season with salt and pepper to taste. Keep in mind that the soup will need more salt when it’s cold, so don’t be afraid to add a little more than you think.

4. Chill the gazpacho in the refrigerator for at least 2 hours or overnight. The longer it chills, the more the flavors will meld together.

5. To serve, ladle the gazpacho into bowls or glasses and garnish with fresh mint leaves. You can also top with diced cucumber, avocado, or fennel for added texture and flavor.

This gazpacho recipe is packed with nutrients and healthy fats from the avocado and olive oil. Additionally, fennel is a great source of vitamin C, fiber, and antioxidants. It also has a unique, slightly sweet flavor that pairs well with the other ingredients in the soup.

This recipe is also very versatile. If you don’t have vegetable broth on hand, you can use water or chicken broth. You can also customize the seasoning to suit your taste. Some people prefer to add a little bit of heat with red pepper flakes or fresh jalapenos. Others like to add honey or agave nectar for a touch of sweetness.

Overall, this recipe for gazpacho with cucumber, avocado, and fennel is a delicious and healthy way to beat the summer heat. It’s also a great way to use up any extra vegetables you have on hand and experiment with different flavor combinations. Try it out and let us know what you think!

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