I first tried gazpocho in Barcelona – the same night we arrived and just stepped off a ~12 hour flight. At the time, I thought I was ordering a pasta of some sort… so you can imagine my surprise when soup showed up instead. And to boot, COLD soup. Needless to say; I was surprised – not mad at it – but certainly surprised!
Fast forward to today and gazpacho is something I look forward to making as soon as it turns to Spring! And since the arrival of Spring weather in Vancouver has beautifully coincided with St. Patricks Day – vibrant green Avocado-Cucumber Gazpocho made a lot of sense!
Not to mention how quick this recipe comes together… making it a great option for a quick and light lunch.
- 2 large cucumbers, deseeded and diced
- 1 ripe avocado, pitted, peeled and diced
- 1/3 cup olive oil
- 2 cloves garlic, pressed
- 1/4 cup sour cream
- Juice from 1/2 lemon
- 1 tbsp white wine vinegar
- 1/2 cup water
- Salt & Pepper to taste
- Optional garnishes:
- Cucumber slices
- Edible flowers (such as viola or nasturtium)
- Olive oil drizzle
- Slice and deseed cucumbers (keeping the skins on). Pit, peel, and dice avocado.
- Place all the ingredients (except garnish) in a food processor or blender and puree until smooth. Depending on the consistency, add additional water (1/4 cup at time) if you want it thinner.
- Chill until ready to serve.
- Top with garnishes & enjoy!