Chilled Cucumber & Avocado Gazpacho

Summer calls for dishes that are light, cooling, and effortless — and this cucumber-avocado gazpacho ticks all the boxes. It’s creamy, refreshing, and packed with flavour, making it a perfect no-cook lunch or a starter for warm evenings. Think of it as salad in smoothie form — but better. I love how the avocado adds richness, while the cucumber and citrus keep it fresh and zingy.

Refrigerate it well before serving and garnish to your mood. A drizzle of olive oil, a few chopped herbs, maybe even some toasted seeds — it’s all up to you.

Ingredients

• 1 cucumber, deseeded
• ½ avocado
• 1 small red onion
• 2 tablespoons of Greek yoghurt
• Juice of ½ lemon
• 2 tablespoons of olive oil
• 1 teaspoon of lemon zest
• 1 tablespoon of apple cider vinegar
• ½ teaspoon of salt
• ½ cup of water

Method

1. Add all the ingredients to a blender.
2. Blend until smooth and creamy.
3. Taste and adjust the salt if needed.
4. Transfer to a jar or bowl and refrigerate for at least 2 hours to chill and allow flavours to develop.
5. Serve cold and garnish to your taste — with fresh herbs, olive oil, or microgreens.