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Cucumber and Avocado Gazpacho

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 πŸ™‚ 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!

Cucumber gazpacho 2.jpg

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!

  1. Helps keep us all regular! I ain’t ashamed to have the poop talk!
  2. Reduces risk of cardiovascular disease due to it’s potential to lower blood cholesterol.
  3. 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

Course Appetizer, Soup
Author Liz Bissell


  • 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)
  • 1ΒΌ tsp sea salt
  • 4 tbsp extra virgin olive oil
  • 4 tbsp sherry vinegar


  1. Crust and cube the bread and place in a medium bowl. Pour water over and let it soak for 10-15 minutes.

  2. 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.

  3. Squeeze the water out of the bread and add the bread to the vegetable mixture. Stir to combine.

  4. 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.

  5. Refrigerate for 2-3 hours before serving. Serve chilled.

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Grapefruit, Avocado, Kale, and Parmesan Salad

Winter. I often find myself hibernating and only wanting to eat warm comfort foods. The problem is these comfort foods can really start to add up calorie-wise in the long run. Needless to say, I need to change it up sometimes and eat a little lighter. Enter citrus-based salads. They’re a go-to for a quick, healthy alternative to brighten up your winter menus.

Eating lighter isn’t always easy, particularly in the dead of a Michigan winter. Citrus and hearty greens are a great place to start. Since I started massaging kale (see arugula salad post for instructions), I’ve come to love using it in salads in the winter. Dark leafy greens are also a great source of iron, potassium, iron, vitamins A, C, K, and B6. Long story short, it’s jam-packed with nutritional benefits…often denoted as a “superfood”. Then there’s that creamy avocado – which is not far behind on the nutrition “superfood” totem pole. I have very sensitive, dry skin that takes some looking after when it’s cold and dry out. Therefore, I need muh healthy fats (monounsaturated to be exact) and avocado is my bitch.

The combination of the tartness of grapefruit, creamy avocado, and nutty Parmesan is a home run. Top with toasted pumpkin seeds or pair with chicken for an entree. Delicious.

Grapefruit, Avocado, Parmesan, and Kale Salad

Author Elizabeth Weber


  • 1 grapefruit, peeled and sliced
  • 1 pound kale, de-stemmed, washed, and cut into 1-2” bite-sized leaves
  • 2 avocados, pitted and sliced
  • 2-3 oz Parmesan cheese, shaved

Walnut Maple Dressing (adapted from

  • 1/2 cup pure maple syrup
  • 1/2 cup walnuts
  • 1/4 cup cider vinegar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/8 tsp garlic powder
  • 4 Tbsp extra virgin olive oil
  • 1 tsp ground dry mustard


  1. For the dressing, combine all ingredients except the oil in a food processor. Blend until well combined and walnuts are pureed. Pour olive oil in food processor (while running) in a slow steady stream through the feed tube. Add water as needed to thin the dressing to your desired consistency. Transfer to a jar or airtight container and refrigerate.

  2. Chop, wash, and allow kale to dry. Once dried, toss the kale with 1-2 tablespoons of the maple walnut dressing. Serve with the grapefruit, avocado, and Parmesan cheese.

*This salad can also be served with a balsamic vinaigrette or dressing of your choice.