Description
A refreshing and healthy summer appetizer made with cucumbers and avocados, served in cups for a delightful presentation.
Ingredients
Scale
- 2 large cucumbers
- 2 ripe avocados
- 1 cup vegetable broth
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
Instructions
- Peel and chop the cucumbers and avocados.
- In a blender, combine the cucumbers, avocados, vegetable broth, lime juice, cilantro, salt, and pepper.
- Blend until smooth and creamy.
- Chill the gazpacho in the refrigerator for at least 30 minutes.
- Serve in small cups, garnished with diced cherry tomatoes and red onion.
Notes
- For a spicier version, add a jalapeño pepper to the blender.
- This dish is best served cold.
- Can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cucumber Avocado Gazpacho, Summer Recipes, Healthy Appetizer