The Gazpacho of cucumbers and avocado with mint is a first healthy dish, tasty and creative. A green version alternative all over to the classic cold soup of tomatoes typical of Spanish cuisine.
Ingrediants
- 500 g of cucumbers
- 1 well-ripe avocado
- the juice of one lime
- a spoonful of white vinegar
- 2 tablespoons of extra virgin olive oil
- 2 large tablespoons of Greek yogurt
- fresh mint leaves
for the gazpacho
- salt
- black pepper
- 1 small cucumber
- Greek yogurt
- mint leaves
- extra virgin olive oil
- black pepper
to garnish and serve
You are looking for one healthy recipe and tasty at the same time? We suggest this Gazpacho of cucumbers and avocado with mint, one cold soup with an intense green color that is very easy to make, a reinterpretation of the most classic Andalusian gazpacho.
The different consistencies of cucumbers, ofavocado and of yogurt are blended homogeneously, creating a silky cream and free of lumps. The ingredients used are rich in vitamins, mineral salts, lactic ferments and antioxidants: for a lunch or dinner under the sign of well-being.
Gazpacho is one of the most pleasant cold creams during the summer season. You can also try soups and cold creams: 6 colorful, fun, unexpected recipes.
As for the choice of avocado, we refer you to our guide How to choose good avocado, how much to pay for it and where it is grown in Italy.
OTHER TASTY RECIPES: Cold pea and avocado cream, Cold tomato cream, Cold roasted tomato and smoked paprika cream
How to prepare: Cucumber and avocado gazpacho with mint
- Execution
- easy
- Preparation time
- 20 min
- Marinating time
-
4h
- Portions
-
4
How to prepare: Cucumber and avocado gazpacho with mint
Making this fresh cucumber and avocado mint gazpacho is very simple. First wash the cucumbers and slice them on a cutting board. Cut avocados in two, remove the stone, cut out the pulp and cut into cubes. In a large bowl, combine the cucumbers, avocado pulp, lime juice, vinegar, mint, a pinch of salt and a pinch of pepper. Mix well, cover and leave to rest in the refrigerator for at least 4 hours.
After the marinating time, transfer everything to the blender. Add the yogurt and blend on speed 3 until the desired consistency is obtained: if the cream appears too full-bodied, you can add a little cold water and blend again.
Divide the cucumber and mint avocado gazpacho in serving plates and garnish as desired with slices of cucumber, a drizzle of oil, a couple of teaspoons of yogurt, a few mint leaves and a sprinkle of pepper.
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