the saturday soup – avocado and cucumber gazpacho July 16, 2011

I’m going to spare you the amateur meteorologist routine and quit whining about how hot it is here in Atlanta. Let’s just say that sitting on our front porch this week, the humidity was (not-so-affectionately) called a “rain blanket”. My phone fogs up when I go outside. In the midst of the warmest part of the summer, I’ve been trying to get back in the swing of exercising…so finding foods that are nourishing and cooling are my primary objectives. This soup hits both of those criteria on the nose.

Save for the fat from the avocado, which has long been thought to be the good kind, this soup is super light and good for you. It’s got all the big flavors of guacamole with a fresh twist from the mint – and none of the guilt of a handful of tortilla chips that always accompany any avocado dip. A savory smoothie masquerading as a soup, perhaps? However you look at it, this soup has big taste in a little bit of time – it takes about 10 minutes of chopping and a few whizzes in the processor and you’re done. An extra dollop of fat-free yogurt stirred it at the end (and a sprinkle of herbs) finishes it off perfectly.

Avocado and Cucumber Gazpacho – serves 4 – recipe adapted from this recipe found on BBC Good Food

  • 1 large cucumber – peeled, deseeded and roughly chopped
  • 1 small avocado – scooped from skin and roughly chopped
  • 1 large yellow bell pepper – deseeded and roughly chopped
  • 1 large clove garlic, minced
  • 4 green onions – green and white parts (down to the root) – roughly chopped
  • juice of one large lemon
  • 4-5 dashes Tabasco sauce
  • 1/2 cup  loosely packed fresh mint leaves
  • 1/3 cup cold water – you can add more if you’d like a thinner soup
  • 1/2 cup fat-free plain Greek yogurt
  • salt and fresh ground black pepper, to taste
  • 2 tbsp. fat free plain Greek yogurt and fresh snipped chives – optional – for garnish

– In a high capacity food processor or Vitamix, combine all ingredients except for the yogurt. If you need to thin the veg out or just want a thinner soup, you can add more water at this step. Add in the yogurt and whiz until mixed well. Taste and season with salt and pepper to your liking. Refrigerate for 1-2 hours before serving – this is a soup that needs to be cold. Before serving, garnish with a dollop of yogurt and some snipped fresh chives. This soup will hold 2-3 days in a tightly sealed container in the fridge.

Comments

Miss T Jul 16, 2011 04:07 am

I am still harbouring the winter blubber here but need to get a move on for our ensuing summer. We have even heard how hot it is in Atlanta so stay cool and carry on!
Miss T xx

Saturday Surfing — Au Coeur Jul 16, 2011 08:07 am

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Kulsum at JourneyKitchen Jul 16, 2011 09:07 am

Okay I’m making this tonight for myself and I’ll be reporting back. Might have to do without bell pepper as I don’t think I have it on hand

EA -The Spicy RD Jul 16, 2011 11:07 am

This soup looks delicious and healthy too! Will definitely make this, although my husband likely won’t eat it, because he has an aversion to cold soup…Just means more for me :-)

Lee Jul 16, 2011 12:07 pm

This sudden break from the heat is nice though. I was on a patio last night and actually cold. No worries though, because ATL will be back to hot status at the end of this week. Soup looks good.

Kalyn Jul 16, 2011 02:07 pm

I love this idea! Sounds so good in the hot weather.

Nicole Franzen Jul 16, 2011 02:07 pm

yum, looks fabulous and refreshing. Can I have some?

Nelly Rodriguez Jul 16, 2011 03:07 pm

Perfect summer soup, since I hate tomato gazpacho, this seems doable to me! thanks for sharing! :)

Kulsum at JourneyKitchen Jul 16, 2011 04:07 pm

I tried it and it turned out just as I expected :-) Its was GOOD. I also went ahead and added a green chilly for kick and sprinkled with some chat masala (the Indian in me!) Thanks for sharing

Kimberley Jul 17, 2011 08:07 pm

I love this one even more than your recent roasted tomato version. Now if only it would warm up a little bit out here.

MikeVFMK Jul 18, 2011 09:07 am

Tami, this is my kind of soup. Love summer soups and avocado is one of my favourite ever foods. I’ll definitely be trying this one up soon.

NicoleD Jul 18, 2011 10:07 am

I just love the color. I’ve heard it’s suppose to be 98 degrees on Thursday, I’m going to need this recipe this week!

Epicurea Jul 18, 2011 11:07 am

delicious and congrats to having been named one of the 50 best food websites by the independent uk: http://www.independent.co.uk/extras/indybest/food-drink/the-50-best-food-websites-2313883.html/

[…] I made Avocado and Cucumber Gazpacho, recipe courtesy of Running with Tweezers.  Remember to prepare it in advance, as it’s meant to be served […]

Katy @ notjustacarnivore Jul 18, 2011 08:07 pm

I made this tonight and enjoyed it. I subbed habanero sauce for tobasco and it was really good, although I don’t like greek yogurt, so I think I’m going to have to sub that out next time. I thought I’d give it a try the first time. Reviewed it on the blog, too. Thanks for a heads up on this one! It’s great for summer!

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Katie Thacher Jul 21, 2011 02:07 pm

Looks delicious! I love the smoothness of avocado in soups, and combining it with cucumber gives it a lovely color.

Caryn Oxford Aug 7, 2011 09:08 am

I have buying a version of this soup every weekend from Souper Jenny, and have been looking for a recipe to make it myself. Can’t wait to try this.

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Bluegreenginny Jun 17, 2013 02:06 pm

This combo sounds like summer! Will make it this weekend.

[…] Avocado and Cucumber Gazpacho via Running With Tweezers […]