Creamy Cucumber Gazpacho

Creamy Cucumber Gazpacho

Serves 5


¼ cup plus 2 tbsp. fresh lime juice
½ cup canned coconut milk, stirred
¼ cup extra virgin olive oil
1 medium avocado, peeled and cored
2 medium English cucumbers, skin on, chopped into 3" chunks
½ medium red onion, peeled and chopped into 3" chunks
½ medium jalapeño pepper, stemmed and seeded
1 clove garlic, peeled
½ cup fresh cilantro leaves
¼ cup fresh Italian parsley leaves
1 ½ tsp. kosher salt
½ tsp. freshly ground black peppercorns
½ tsp. sugar
¼ cup fresh basil leaves, cut into ribbons, for garnish
10 large cooked shrimp, tails on, peeled and deveined (optional)
Order Groceries

Pour lime juice, coconut milk and oil into a blender. Add avocado, cucumbers, onion, jalapeño, garlic, cilantro and parsley; blend until smooth, stopping to stir and scrape down the sides as needed. Add salt, pepper and sugar; blend until very smooth. Adjust seasoning to taste. Chill in the refrigerator, covered, for at least 1 hr. before serving. Pour soup into 5 small bowls; top each with a pinch of fresh basil and 2 shrimp.

Tasty Tip:

  • This soup can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.

Recipe courtesy of Julie Andrews, MS, RD, CD. Check out her blog, The Gourmet RD, at for more delicious and wholesome recipes.