If you’ve been following me over on Instagram, you know I’ve had a plethora of cucumbers this season from my garden. I’m not complaining! BUT it has been a little challenging keeping up with consuming them and avoiding waste. So I had to get a little creative. I mean don’t get me wrong I can munch on raw cucumbers but a girl can only eat so many salads and snack so often.
I already pickled a crap ton of them for standard pickles and different condiments so I opted for a cold cucumber soup. A nice little cucumber gazpacho on a hot September afternoon hhhmmmmmmm yes. Please and thanks. This cold soup also makes for a nice little appetizer for a summer dinner party.
I had to test it a couple times to get it just right and I encourage you to adjust as needed to your flavor preference because when you make it, it’s YOUR dish 🙂 What I really love about this soup is how easy it is. You don’t have to peel the cucumbers. Let me repeat, do NOT peel the cucumbers. I did so on my first go-around and ended with beige-colored soup and despite it tasting good, I just couldn’t get over the color. So wash the outside of the cucumbers, chop, and you’re good!
Another bonus of not having to peel the cucumbers (outside of the saving time), is the extra fiber boost! My husband doesn’t love the texture of the skins of cucumbers so this was a great way to utilize the skins and sneak in a bunch of extra fiber! Skins of any fruit or vegetable is where the money is. Americans in general struggle to get adequate daily fiber in due to the processed nature of American westernized food. Fiber is commonly found in plant-based foods, such as fruits, vegetables, beans, legumes, seeds, and also whole grains.
What is the daily goal for fiber intake you may be asking yourself?
Women should shoot for 25 grams per day, while men should aim for 38 grams per day. To provide you with an example for comparison, one large pear with skin provides about 7 grams of fiber. Many Americans only get about 15 grams in per day. Fiber is so important for so many reasons!
- Helps keep us all regular! I ain’t ashamed to have the poop talk!
- Reduces risk of cardiovascular disease due to it’s potential to lower blood cholesterol.
- Keeps us satiated between meals and helps avoid overeating, which in turn helps us maintain a healthy weight.
The health benefits of this gazpacho alone should be reason enough to try this recipe. Did I mention, you put all the ingredients in a blender and that’s it? Oh yes, that’s it. Refrigerate and voila, you’re good to go. Hope you guys enjoy!
Cucumber and Avocado Gazpacho
- 6-8 small cucumbers (or 2-3 large English cucumbers), washed and diced
- 2-3 tbsp red onion, chopped
- 1 green bell pepper, chopped
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 avocado
- 3-4 slices day-old bread, cubed (crust removed)
- 1¼ tsp sea salt
- 4 tbsp extra virgin olive oil
- 4 tbsp sherry vinegar
Crust and cube the bread and place in a medium bowl. Pour water over and let it soak for 10-15 minutes.
Chop the red onion, garlic, shallot, bell pepper, salt, cucumber, and 2 Tbsp of olive oil and stir to combine in a medium bowl. Let sit for about 15-20 minutes to allow the flavors to marry.
Squeeze the water out of the bread and add the bread to the vegetable mixture. Stir to combine.
In a large blender or food processor, add the bread-vegetable mixture in parts. While blending, add the avocado, sherry vinegar, and the last 2 Tbsp of olive oil. Add salt and additional vinegar as needed. Blend until smooth.
Refrigerate for 2-3 hours before serving. Serve chilled.