Avocado Cucumber Gazpacho

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For Father’s Day dinner I decided to use some in season cucumbers, fresh herbs and avocado to make a light and refreshing chilled summer soup. Cold soup that has been blended and turned into a puree is a super easy and spoon free way to start a dinner party. It works great in shot glasses or stemless martini glasses (pictured above), and it’s perfect as an appetizer or as a first course. I made a batch and refrigerated  it about 3 hours prior to my family arriving… it turned out great, however, I had enough leftover to save in a pitcher in the fridge, and it was much..much better the next day. I recommend making this at least 12 hours in advance; the flavors will meld and it will turn out extra chilly.

Cucumber Avocado Gazpacho

(recipe courtesy of Lynn McBroom – thanks!)

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Place all ingredients in a blender and pulse until smooth, add more chicken broth if needed to thin it out… refrigerate for up to 24 hours in advance. 

  • 2 medium cucumbers, peeled and seeded
  • 1 medium avocado
  • 4 green onions, chopped
  • 2 cups low sodium chicken broth
  • 2 cups light sour cream
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • garnish with chopped green onion or freshly chopped parsley

Easy way to seed a cucumber… peel it, cut it half, then divide it, then scoop out the seeds:

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Ingredients:

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Into the blender:

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Plate:

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Serve:

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2 responses to “Avocado Cucumber Gazpacho

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