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
Steps
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.
Reviews
amelie on 2025-07-29 (5 stars): Was an amazing base recipe and I made some adjustments for more flavor-- extra green onion, extra vinegar, a few parsley leaves, some lime juice, extra salt, and extra garlic! Thank you!!
melissa chandler on 2023-09-04 (2 stars): Didn’t love; won’t make it again. Green onion heavy; lacked depth of flavor.
Rosemary on 2023-07-30 (5 stars): We’re team soup year ‘round in our house but it’s just entirely too hot to cook so this recipe was the perfect solution! I love the coolness of the cucumber, heat of the cayenne & creaminess of the avocado- just a perfectly balanced Summer gazpacho!
Jennifer on 2023-07-27 (5 stars): This is my favorite cucumber recipe. I have made it several times both this summer and last! It’s so cool and refreshing, and zesty!
Stacy on 2023-07-23 (3 stars): I followed the recipe but it the flavor seemed off and was too spicy for me.
