Avocado Gazpacho Soup Recipe

Name: Avocado Gazpacho Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large cucumbers; 3 cups chicken broth; 1 teaspoon red hot pepper sauce; 1/4 cup cilantro firmly packed; 1 medium limes juice of; 2 each avocados ripe; 1/2 teaspoon salt; 6 each scallions, spring or green onions including tops; 1 x croutons garlic; 1 x cilantro

Servings: persons

2 large cucumbers
3 cups chicken broth
1 teaspoon red hot pepper sauce
1/4 cup cilantro firmly packed
1 medium limes juice of
2 each avocados ripe
1/2 teaspoon salt
6 each scallions, spring or green onions including tops
1 x croutons garlic
1 x cilantro

1
Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and hot sauce.
2
Pit, peel and chop avocados.
3
Process with pureed mixture and add the third cup of broth.
4
Process briefly to coarsely puree the avocado, leaving some chunks.
5
Chill at least 2 hours.
6
Just before serving, dice the green onions, and peel, seed and chop the second cucumber.
7
Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs or whatever fresh veggies and fruits you like.
8
Offer the minced onion and diced cucumber on the side to add individually.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large cucumbers, 3 cups chicken broth, 1 teaspoon red hot pepper sauce, 1/4 cup cilantro firmly packed, and more.

Yes, Avocado Gazpacho Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Gazpacho Soup

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