Cucumber And Avocado Gazpacho With Grapes

Cucumber And Avocado Gazpacho With Grapes
4.5 from 2 ratings
Upgrade the soup and sandwich combo with a green gazpacho that enlivens any day. Make the vegetable base in advance, and then blend in avocado for a creamy texture. The soup keeps in the refrigerator for a few days; pack it in jars with tight-fitting lids to transport easily, then top it with red grapes, chives and more avocado.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
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Cucumber and Avocado Gazpacho With Grapes recipe - The Daily Meal
Total time: 45 minutes
  • 1 large seedless cucumber, 14 to 15 ounces, ends removed
  • 1 cup vegetable broth
  • 4 green onions, trimmed, chopped (or 1/4 cup roughly chopped chives)
  • 1/2 small jalapeno, halved, seeded
  • leaves from 1 large sprig mint (about 1 tablespoon), roughly chopped
  • 1 large ripe avocado, halved, pitted
  • juice of 1/2 lime, or more to taste
  • 1/2 to 1 teaspoon salt
  • seedless red grapes, cut in half
  • diced ripe avocado
  • chopped chives
  1. Use a vegetable peeler to remove and discard half of the cucumber peel from 1 large seedless cucumber. (This helps prevent bitterness.) Roughly chop the cucumber. You should have 3 loosely packed cups.
  2. To a blender, add the chopped cucumber, 1 cup vegetable broth, 4 chopped green onions, 1/2 small jalapeno (halved and seeded) and the leaves from 1 large sprig mint (about 1 tablespoon roughly chopped). Process until very smooth. Refrigerate in the blender jar, covered, about 30 minutes or up to 2 days.
  3. Scoop the pulp from 1 large ripe avocado into the soup base in the blender. Add the juice of 1/2 a lime and 1/2 teaspoon salt. Puree smooth. Taste and adjust seasoning with additional salt as desired. Refrigerate up to 1 day.
  4. To serve, pour into soup bowls. Garnish with grapes, diced avocado and chopped chives.