This cucumber gazpacho with mango habanero salsa is a chilled soup that is perfect for a hot summer day. Flavored with cilantro, this cucumber gazpacho recipe makes a great soup to try.
If you love soup as much as we do, you will want to check out all of my delicious gluten free soup recipes.
I don’t know about you, but it has been so hot this summer here in the Bay Area. Many houses don’t have air conditioning (thank you global warming) and the thought of using an oven or stove is unbearable.
(*This post was sponsored by La Victoria. All opinions are my own.)
This fun chilled soup recipe is refreshing and light…and the LA VICTORIA® mango habanero salsa adds a delicious hint of spice.
All you need to make this gazpacho is a Vitamix or blender.
It just doesn’t get any easier than that 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.
How to make cucumber avocado gazpacho
Add all of the ingredients, except the salsa to your Vitamix. This is all you need to make this soup. Easy, right? Don’t forget the mango habanero salsa on top….it mixes into accent all of the flavors in this soup.
Put all of the ingredients into the blender and mix on low speed.
- 3 large cucumbers, peeled
- 1 large avocado or two small avocados
- 1/4 onion
- 3 tablespoons cilantro
- 1 tablespoon lime juice
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 cup water
- La Victoria Mango Habanero Salsa
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 257 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 54mg Carbohydrates: 21g Fiber: 7g Sugar: 11g Protein: 3g