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Creamy Chilled Cucumber Avocado Gazpacho Recipe with Easy Bagel Croutons

creamy chilled cucumber avocado gazpacho - featured image
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A light, refreshing, and creamy chilled cucumber avocado gazpacho with tangy sour cream and crunchy everything bagel croutons, perfect for hot summer days.

Ingredients

Scale
  • 2 large cucumbers, peeled and roughly chopped (preferably English cucumbers)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup cold water (adjust for desired soup consistency)
  • 2 slices day-old everything bagel, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • Optional: a pinch of garlic powder or onion flakes for extra flavor

Instructions

  1. Preheat oven to 350°F (175°C). Toss everything bagel cubes with olive oil and optional garlic powder. Spread evenly on a baking sheet and bake for 10-12 minutes, stirring halfway through, until golden and crisp.
  2. While croutons bake, peel and roughly chop cucumbers, scoop out avocado flesh, mince garlic, and chop fresh dill finely.
  3. Add cucumbers, avocado, sour cream, lemon juice, garlic, dill, salt, and pepper into a high-speed blender. Pour in about 1/2 cup cold water to start. Blend on high until completely smooth, scraping down sides as needed. Add more water gradually if soup is too thick.
  4. Taste and adjust seasoning with salt, pepper, lemon juice, or a pinch of sugar if cucumbers taste bitter.
  5. Transfer gazpacho to a bowl or pitcher and refrigerate for at least 1 hour to chill and meld flavors.
  6. Serve chilled soup in bowls topped generously with everything bagel croutons. Garnish with extra dill or a drizzle of olive oil if desired.

Notes

Peel cucumbers to avoid bitterness. Use ripe avocado for smooth texture. Start blending with less water and add more gradually. Chill soup for at least 1 hour for best flavor. Use day-old bagels for croutons to ensure crispiness. Keep croutons separate until serving to maintain crunch. Can be made a day ahead and stored refrigerated. For gluten-free, use gluten-free bread or skip croutons. For dairy-free, substitute sour cream with coconut or plant-based yogurt.

Nutrition

Keywords: gazpacho, cucumber soup, avocado soup, chilled soup, summer recipe, easy soup, creamy soup, bagel croutons, healthy soup, vegetarian, gluten-free option

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