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Cucumber-Basil Gazpacho

Cucumber-Basil Gazpacho
Serves: 4 people
Total Time15 mins


  • 2 medium cucumbers, skin on, seeds removed (I use a sharp spoon or edge of a peeler to remove the seeds)
  • 1/2 cup basil leaves, loosely packed
  • 1 cup green onions, cut into 2 inch chunks (about 2 onions)
  • 1/2 large avocado
  • 2 cloves garlic, minced
  • 1 tsp sherry vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne
  • 1/2 cup vegetable broth


  • In a high power blender, combine all of the ingredients and blend until smooth. Serve chilled. Enjoy!
  • Optional: I finished the soup with a drizzle of extra virgin olive oil, a crack of black pepper, a few sliced green onions and some fresh basil leaves.