Best Cucumber Avocado Gazpacho Recipes

Cucumber-Avocado Gazpacho image

Provided by Jackie Rothong

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 avocados
2 1/2 English (seedless) cucumbers, 2 quartered, remaining half cucumber thinly sliced into rounds for garnish
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup plus 2 tablespoons toasted sliced almonds
1 small shallot, peeled and quartered
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 cup cold water
Kosher salt and freshly ground black pepper

Steps:

Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

Cucumber Avocado Gazpacho image

Provided by Elanas Pantry

Categories Free Of...

Time 5m

Yield 1 batch, 2-4 serving(s)

Number Of Ingredients 10

1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon celtic sea salt
1/4 teaspoon chili powder
1 cup water
smoked paprika, to garnish

Steps:

1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
2. Puree on high speed until smooth.
3. Blend in salt and chili powder.
4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

Crab, Avocado and Cucumber Tian with Gazpacho Coulis image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 20

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 ounce avocado, diced
1 ounce cucumber, diced
1 ounce tomato concasse
1/4 ounce shallots, finely chopped
1/4 ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons Gazpacho Coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

Steps:

In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.