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Gazpacho, a traditional Spanish cold soup, is renowned for its refreshing qualities and vibrant flavors. Originating from the Andalusian region of Spain, this dish has evolved over centuries from a simple blend of stale bread, tomatoes, and olive oil into a beloved summertime staple enjoyed worldwide. Gazpacho is particularly cherished during the hot summer months, providing a light and cooling option for those looking to beat the heat while indulging in a delicious meal.

Light Avocado Cucumber Gazpacho

Discover the ultimate summer refreshment with this Avocado Cucumber Gazpacho recipe. This chilled soup blends creamy avocados, crisp cucumbers, and fresh herbs for a nutritious and delicious dish perfect for hot days. Learn about the health benefits of its key ingredients, and get tips on making this vibrant soup in your kitchen. Ideal for picnics, barbecues, or light appetizers, this gazpacho is a delightful way to enjoy seasonal produce and beat the heat.
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Ingredients
  

2 ripe avocados, peeled and pitted

1 large cucumber, peeled and roughly chopped

2 cups ripe tomatoes, chopped (or 1 can diced tomatoes, drained)

1 small red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh lime juice (about 2 medium limes)

1/2 teaspoon ground cumin

2 cups cold vegetable broth

Salt and freshly ground black pepper to taste

Fresh cilantro or parsley for garnish

Optional: 1 small jalapeño, seeded and chopped (for heat)

Optional: 1 cup fresh or canned corn, drained

Instructions
 

Prepare the Ingredients: Begin by carefully prepping all your ingredients. Dice the avocados, cucumber, tomatoes, and red onion into manageable pieces, and mince the garlic finely. If you’re adding jalapeño and corn, prepare those by chopping the jalapeño and draining the corn, if using canned.

    Blend the Base: In a high-speed blender, add the prepared avocados, cucumber, tomatoes, red onion, minced garlic, fresh lime juice, ground cumin, and the cold vegetable broth. If you like a bit of spice, this is the time to incorporate the chopped jalapeño.

      Blend Until Smooth: Secure the lid on the blender and blend on high speed until the mixture is completely smooth and creamy. Stop occasionally to scrape down the sides of the blender to ensure all ingredients are fully incorporated.

        Season It Right: Taste your gazpacho and season generously with salt and freshly ground black pepper. If you prefer a little more acidity, feel free to add an extra splash of lime juice.

          Chill: Pour the gazpacho into a large bowl or an airtight container, then refrigerate for at least 30 minutes. This chilling time helps to marry the flavors and ensures that your gazpacho is served refreshingly cold.

            Optional Add-ins: If you chose to use corn, you can either blend it into the gazpacho for a sweeter flavor or stir it in after blending to add a delightful crunchy texture.

              Serve and Garnish: Before serving, give the gazpacho a gentle stir. Ladle it into bowls and garnish generously with fresh cilantro or parsley. For an extra layer of flavor, consider drizzling a little olive oil over the top.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve chilled in vibrant bowls; consider adding lime wedges as a decorative touch, and a sprinkle of additional minced herbs for a pop of color.