Shake up your summer meals with this delicious low carb chilled soup recipe. Easy and light but big on fresh flavour, this is a great keto gazpacho recipe. Paleo friendly. This post is sponsored by California Avocados.
Did you know that it’s California Avocado Month? Which makes perfect sense because those gorgeous green pear-shaped fruits are at the peak of perfection as. we. speak. Really, they couldn’t be more perfect right this minute, which means you need to hightail it to your local grocery store and grab a few. And if they happen to be on sale, grab a few more, ones that are perhaps a little less ripe and place them at the back of your fridge so you can dole them out over the next week or two. Because the thing I’ve noticed about California Avocados is that they can really last a good while at their peak when held in the fridge.
Trust me, as a California Avocado Ambassador this year, I’ve gotten very good at storing avocados. They send me a crate of 24 at a time and even when I am working them into a meal every day, it can take a bit to go through them. But they really do seem to last extremely well with refrigeration, even up to 3 weeks. I make sure to put any that are a little more firm to the back, and keep the riper ones for more immediate use, and then I get to enjoy low carb avocado recipes for weeks. And when it comes to ways to use avocados, I have no end of ideas.
To celebrate California Avocado Month, we were asked to come up with a recipe which typically wouldn’t take avocados. This assignment was a bit of an issue for me because I can see them in just about anything. I find myself hard-pressed to think of a food that doesn’t go well with avocados. They are so versatile that they go with everything from seafood to berries to chocolate. Yes, even chocolate. People are doing just about everything with avocados these days. In the end, I decided to focus on one of my favourite summer dishes that usually doesn’t contain avocados: gazpacho. That chilled Spanish soup is the ultimate in summer refreshment, and I wondered what would happen if I replaced the tomatoes with avocados?
I’ll tell you what happens. What happens is that you get this gloriously creamy chilled soup that tastes so rich but is actually incredibly light. I used some fresh cilantro from my garden, which did give it a bit of a guacamole flavor, but the added vinegar also made it very reminiscent of gazpacho. You could also use fresh basil instead. We paired ours with some grilled salmon for an easy and healthy summer meal.
Many thanks to California Avocados for partnering with me to bring you this recipe.
- 2 medium cucumbers peeled, seeded, and chopped
- 1 1/2 avocados chopped
- 1 jalapeno seeded and chopped
- 1/3 cup loosely packed cilantro or basil leaves
- 1/4 cup apple cider vinegar
- 2 cloves garlic chopped
- 1 tsp salt
- 3/4 tsp pepper
- 1 to 1 1/2 cups water
- In a blender or a food processor, combine the cucumbers, avocado, jalapeño, cilantro, vinegar, garlic, salt and pepper. Blend until smooth.
- Add 1 cup water and blend and then add additional water to thin it out as desired. Season with additional salt and pepper to taste.