Benefits: This cool, velvety gazpacho is packed with hydrating produce and nourishing fats that help support soft, comfortable skin from within. Avocado provides monounsaturated fats and vitamin E, nutrients that help support the skin’s natural moisture barrier. Cucumber contributes water and refreshing crunch, while lime provides vitamin C to support normal collagen production. Extra virgin olive oil adds additional healthy fats and antioxidant compounds, creating a nutrient-rich chilled soup that is especially refreshing during warmer months.
Skin Concern: Dry Skin
Prep Time: 15 minutes | Cook Time: 0 minutes | Serves: 4
Ingredients:
- 2 ripe avocados
- 1 large English cucumber, peeled and chopped
- 1 small green bell pepper, seeded and chopped
- 1/4 cup fresh cilantro
- 2 green onions, chopped
- 1 small garlic clove
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- 1 cup cold vegetable broth
- 1/2 cup plain Greek yogurt
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
For Garnish:
- Diced cucumber
- Diced avocado
- Fresh cilantro leaves
- Extra virgin olive oil
- Pumpkin seeds or pepitas
- Lime wedges
Instructions:
- Prepare the Vegetables: Peel and chop the cucumber, avocados, bell pepper, green onions, and garlic. Add them to a high-speed blender.
- Blend the Gazpacho: Add cilantro, lime juice, olive oil, vegetable broth, Greek yogurt, cumin, salt, and black pepper. Blend until completely smooth and creamy.
- Adjust the Consistency: Add additional cold vegetable broth a few tablespoons at a time if you prefer a thinner gazpacho. Taste and adjust the lime juice, salt, and pepper as needed.
- Chill: Transfer the gazpacho to a covered container and refrigerate for at least 30 minutes to allow the flavors to develop.
- Garnish: Divide among chilled bowls or glasses and top with diced cucumber, avocado, cilantro, pepitas, and a drizzle of extra virgin olive oil.
- Serve: Serve cold with fresh lime wedges on the side.
Shopping Tips:
- Avocados: Choose ripe avocados that yield slightly to gentle pressure without feeling overly soft.
- Cucumber: English cucumbers have thin skin and fewer seeds, making them ideal for a silky gazpacho.
- Greek Yogurt: Choose plain Greek yogurt without added sugar for a creamy texture and extra protein.
- Olive Oil: Use a high-quality extra virgin olive oil for its rich flavor and naturally occurring polyphenols.
Cooking Tips:
- Chill the avocado, cucumber, broth, and yogurt before blending so the gazpacho is immediately refreshing.
- Blend for an extra minute for an exceptionally silky, restaurant-style consistency.
- Add a small jalapeño for a subtle kick if you enjoy a little heat.
- Prepare the gazpacho shortly before serving since avocado can gradually oxidize. The lime juice helps slow browning.
- Toast the pepitas briefly before serving for extra crunch and nutty flavor.
This refreshing Creamy Avocado Gazpacho combines cooling vegetables with rich avocado and bright citrus for a light summer meal that helps support nourished, hydrated-looking skin.
