Gazpacho is a perfect summer-time, no-oven dish that uses the best of summer produce. This recipe is highly adaptable and is meant to be a use-what-you-have kind of recipe. This gazpacho is herb-packed and bright with a creaminess that comes from avocado. Use whatever produce and herbs you have available and make it your own. The garnish really helps to give the soup some substance so make sure to top with a healthy amount. Serve as a first course or as an accompaniment to a fresh seafood feast.
Ingredients
2-4 cucumbers (peeled and seeded)
1 avocado
1/2 jalapeño (or to taste)
2-3 green onions
1 lime (squeeze)
1 garlic clove
Handful of herbs (dill, cilantro, basil, lovage, parsley, etc.)
1-2 tablespoons olive oil
1-2 ice cubes
Salt & pepper (to taste)
Garnish
Diced cucumber
Diced radish
Diced tomato
Fresh grilled corn
Lime zest
Herbs / microgreens
Tools
Blender or immersion blender
Timing
Prep: 30 minutes
Chilling: 30 mins – 1 hour
Directions
1. Combine cucumber, avocado, jalapeño, green onion, garlic clove, herbs, olive oil, and the ice cubes in a blender on high until smooth.
2. Add lime squeeze, salt, pepper, and additional olive oil to taste. Consistency should be light and creamy with a bright and herby taste.
3. Chill gazpacho in the fridge until ready to serve–at least 30 minutes, but an hour or more is preferable.
4. While the gazpacho is chilling, combine diced cucumber, radish, and tomatoes in a bowl. Season lightly with olive oil, salt, pepper, and herbs. Chill in fridge until ready to serve.
5. Optional: Grill fresh corn until nicely colored. Slice off kernels with a knife and set aside until ready to serve.
6. Once chilled, serve your gazpacho in a shallow bowl and top with garnish of choice and a drizzle of olive oil. Ideally, serve gazpacho with a meal of fresh grilled seafood like whole shrimp, octopus, scallops, or fish. Enjoy!
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