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Fresh Chilled Cucumber Avocado Gazpacho with Dill Cream

fresh chilled cucumber avocado gazpacho - featured image
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A refreshing and creamy chilled soup made with cucumbers and avocado, topped with a tangy dill cream. Perfect for hot summer days, this easy recipe combines fresh produce with a smooth texture and herbaceous flavor.

Ingredients

Scale
  • 2 large cucumbers, peeled and roughly chopped
  • 1 ripe avocado, peeled and pitted
  • 1 small green bell pepper, seeded and chopped
  • 1 small jalapeño, seeded if desired (optional)
  • 1 small garlic clove, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cold water
  • For the Dill Cream Topping:
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper

Instructions

  1. Prepare the Vegetables (10 minutes): Peel the cucumbers, then roughly chop them. Seed and chop the green bell pepper and jalapeño if using. Peel and pit the avocado, then roughly chop it.
  2. Blend the Gazpacho Base (5-7 minutes): Add cucumbers, avocado, bell pepper, jalapeño, garlic, lime juice, olive oil, salt, and pepper into a high-speed blender or food processor. Pulse to break down, then blend until smooth. Add cold water a tablespoon at a time to reach desired consistency.
  3. Make the Dill Cream (5 minutes): In a small bowl, combine sour cream or Greek yogurt with fresh dill, lemon juice, salt, and pepper. Stir until smooth and chill if possible.
  4. Chill the Gazpacho (at least 30 minutes): Transfer the gazpacho to a container and refrigerate to let flavors meld and soup chill.
  5. Serve and Garnish (2 minutes): Ladle chilled gazpacho into bowls or glasses. Add a dollop or drizzle of dill cream on top and garnish with extra dill or thin cucumber slices if desired.

Notes

Use firm, fresh cucumbers and peel them to avoid bitterness. A high-speed blender yields the best silky texture. Fresh dill is essential for the dill cream topping; dried dill is not recommended. Chill the soup for at least 30 minutes or longer for best flavor. For dairy-free, substitute sour cream with coconut yogurt. Jalapeño seeds can be removed to reduce heat or omitted entirely.

Nutrition

Keywords: chilled soup, cucumber soup, avocado soup, gazpacho, summer soup, easy soup, healthy soup, vegetarian, gluten-free, dairy-free option

Find it online: https://pokirecipes.com/fresh-chilled-cucumber-avocado-gazpacho-recipe-easy-perfect-summer-soup/