Cucumber-Avocado Gazpacho

If you love cucumber and avocado, this is for you! If you love cucumber and are on the fence with avocado, this is for you. If you hate avocado, this isn't gonna be your thing. But, your friends will love it! This works wonderfully in the spring, and summer as a refreshing appetizer. You can spoon in a little coconut milk if you'd like it to be a little creamier. But, honestly, I think it's perfect as is. Get creative with it and top it with fresh green onion, toasted almonds slivers, or with shrimp and cilantro like I did for a delish and low-cal small bite.


  • 1/2 large cucumber, peeled and chilled

  • 1 large avocado, peeled and chilled

  • 2 fresh cilantro sprigs, leaves removed from stems + 2 tsp of cilantro stems, chopped finely

  • 1-2 cloves of garlic

  • 1/2 TBS of honey

  • 1/2 TBS extra virgin olive oil

  • 2 tsp lime juice

  • 2 tsp salt


  1. Cut your peeled avocado and cucumber in small chunks, maybe 1/2-inch.

  2. Drop all of this goodness into a food processor or blender. Pulse until the texture is smooth to your liking.

  3. Serve chilled

  4. Think back on how simple that was and enjoy!

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