This cucumber gazpacho is topped with a mango habanero salsa. This soup is a chilled soup and it is perfect for those hot summer days. Flavored with cilantro, this cucumber gazpacho recipe makes a great soup to try.
(*This post was sponsored by La Victoria. All opinions are my own.)
I don’t know about you, but it has been so hot here in the Bay Area this summer. Many houses don’t have air conditioning (thank you global warming) and the thought of using an oven or stove is unbearable.
If you haven’t tried a cold soup yet…what are you waiting for? You can blend flavors in cold soup just as easily as in hot soup!
This fun chilled soup recipe is refreshing and light…and the LA VICTORIA® mango habanero salsa adds a delicious hint of spice.
If you love soup as much as we do, you will want to check out all of my delicious gluten free soup recipes. If you want to try more cold soups, these are the 8 best cold soup recipes.
All you need to make this gazpacho is a Vitamix or blender. The high speed of the blender and chunks of fresh avocado help make this soup recipe creamy and delicious.
It just doesn’t get any easier than this to combine the flavors. This soup is gluten free, vegan, and paleo, so it is perfect for most diets. Even better, it is ready in just 5 minutes! You can’t beat that for a quick and easy soup recipe.
Instructions:
Add all of the ingredients, except the salsa, to your Vitamix. This is all you need to make this soup. Easy, right? Put everything in and blend for 20 seconds.
What kind of cucumbers are best?
It really doesn’t matter what kind of cucumber you use for this cold soup. I personally prefer Persian cucumbers because their seeds are soft and tiny, but regular cucumbers work just as well.
Is this soup served chunky or smooth?
You can serve this soup with small chunks or smooth and creamy. If you like your soup a little chunkier, blend for less time. For those who prefer a silky smooth soup, you can blend it for a longer time.
Put all of the ingredients into the blender and mix on high speed for 10 seconds, then pulse for 10 seconds, depending on how smooth or chunky you want your soup to turn out.
More Cold Soup Recipes:
- This delicious Pineapple Gazpacho is a fabulous summery cold soup that is popular with everyone.
- My Heirloom Gazpacho has a slight kick from shishito peppers.
- Kids love this Chilled Watermelon Soup recipe!
- If you love shishito peppers, this delicious Shishito Pepper Cold Soup recipe is going to become your favorite!
Cucumber Gazpacho with Mango Habanero Salsa
Ingredients
- 3 large cucumbers peeled
- 1 large avocado or two small avocados
- ¼ onion
- 3 tablespoons cilantro
- 1 tablespoon lime juice
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ cup water
- La Victoria Mango Habanero Salsa
Instructions
- Put all of the ingredients except the salsa into a Vitamix or blender.
- Puree until this is thick and smooth.
- Serve chilled with mango habanero salsa on top.
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Is it ok to make the day before? Will the avocado turn the soup brown?
Hi Diana, I would recommend making it the same day.
I am so intrigued this beautiful soup. How easy it is to make with blender too! It is freezing cold right now in Australia, I can not wait to try this in summer 😀
Ah, I forgot you were opposite in weather to us. Hopefully, it will be a mild winter.
SO refreshing on a hot day. I love this gazpacho!
Thank you 🙂
I bet this is so good. & perfect for a hot summer’s day. Pinned to try your recipe later.
Thank you so much Theresa 🙂