A simple, creamy, and refreshing chilled soup made with cucumber and avocado, perfect for hot summer days. This no-cook recipe is quick to prepare and naturally vegan and gluten-free.
Chill the soup for at least 30 minutes to enhance flavor and texture. Avoid over-blending avocado to prevent bitterness. If blender struggles, pulse in short bursts and scrape down sides. For a silky finish, strain through a fine sieve before chilling. Add cold water or broth gradually to control consistency. Fresh herbs are preferred over dried for best flavor.
Keywords: gazpacho, cucumber soup, avocado soup, no-cook soup, summer recipe, chilled soup, vegan soup, gluten-free soup, healthy soup