Avocado and Cucumber Soup with Gazpacho Salsa

Avocado and Cucumber Soup with Gazpacho Salsa

A lot of people think that soups are only for cold weather months. Here’s one that is not only refreshing and delicious, but will get you out of your kitchen in a jiffy.


  • 3 ripe medium Haas avocados, pitted and peeled
  • 1 cup unpeeled English cucumber (seedless)
  • 2 garlic cloves, peeled and pressed
  • 4 cups chicken broth, homemade or low-sodium canned
  • 1 small cucumber, peeled, cut in half lengthwise, seeded, and diced
  • 6 radishes, sliced thin and cut into matchsticks
  • 1 large Roma tomato, finely diced
  • 1/4 cup finely chopped red onion
  • 1 tbsp. freshly squeezed lime juice
  • 1 tbsp. extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp. snipped chives
  • 10-12 fresh basil leaves cut into ribbons (chiffonade)


  1. Soup: Place half of all the soup ingredients into a blender. Puree until smooth. Turn mixture out into a large bowl. Repeat with other half of ingredients.  Set bowl into an ice-water bath to chill, or place  into the refrigerator until chilled.
  2. Salsa: Combine cucumber, radishes, tomato, red onion, lime juice, and olive oil in a medium bowl. Stir gently to combine. Season to taste with salt and pepper and stir in chives. Garnish with basil ribbons. Refrigerate until ready to serve.


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