A cooling, creamy Cucumber Avocado Gazpacho that tastes like a deep exhale on a hot day. It’s hydrating, gently tangy, and rich in healthy fats.

Scale

1 large cucumber, peeled & chopped

1 ripe avocado, peeled & pitted

1 small garlic clove

Juice of 1 lime

2 tablespoons extra virgin olive oil

1/4 cup fresh cilantro or parsley (optional)

1/2 cup cold water (adjust for desired consistency)

Salt and pepper to taste

Optional toppings: diced cucumber, avocado cubes, pumpkin seeds

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1. Add cucumber, avocado, garlic, lime juice, olive oil, herbs (if using), and water to a blender.

2. Blend until smooth and creamy. Add more water if needed to thin.

3. Season with salt and pepper to taste.

4. Chill 1-2 hours for best flavor, or serve immediately if you’re short on time.

5. Garnish with your favorite toppings and enjoy cold.