Today I’m excited to share with you my Creamy Cucumber Avocado Gazpacho with Greek Yogurt as a delicious way to cool down this summer!
I have partnered with National Dairy Council to show you how to include dairy in a refreshing and cooling gazpacho recipe for National Dairy Month.
The summer heat is here, and it’s time to maximize time outside for fun summer activities! We all know of the usual refreshing fruits and beverages to stay hydrated and comfortable in the heat. But I have another idea that can help you cool down after a day in the sun!
Enter, my creamy avocado cucumber gazpacho with Greek yogurt! When it’s time to gather with some family and friends, or you want an easy weekday meal, this is it! It can also be perfectly portioned for an appetizer that everyone will love.
What is Gazpacho?
Gazpacho is a cold soup that originated in Spain. It is typically made by blending raw veggies like tomato, bell pepper, onion, and garlic.
In this version, I switched things up a bit with some of my favorite foods – including Greek yogurt to make it a more filling and protein-rich dish.
Nutrient Benefits of This Creamy Cucumber Avocado Gazpacho Recipe
The Greek yogurt in this gazpacho recipe provides 9 essential nutrients in every serving, including:
- High-quality protein
- Calcium
- Phosphorus
- Vitamin B12
- Pantothenic Acid
- Riboflavin
- Zinc
- Selenium
- Iodine
Then, the avocado comes in to offer healthy fats, and the veggies provide fiber and phytonutrients for overall health.
Enjoy Gazpacho to Cool Down!
Did you know that cucumber seeds have a natural cooling effect on your body? This paired with the cool creaminess of the Greek yogurt will give this gazpacho a wonderful refreshing effect.
Plus, cucumber is a vegetable with a high percentage of water, so it will contribute towards your fluid needs for the day.
Make a larger batch of it and keep it in the fridge for a few days for an easy afternoon snack!
How to Make Gazpacho
One of the reasons I love this dish so much is that you barely need to do any prep! Once you have properly chopped the veggies, just add all the ingredients to your blender or food processor, and blend until creamy. Then your gazpacho is done! Top with a few slices of cucumber, avocado, and parsley to elevate your dish.
Make sure to keep refrigerated until you’re ready to serve to maintain the creaminess and the refreshing taste.
Creamy Cucumber Avocado Gazpacho with Greek Yogurt
Pair this single-serve refreshing gazpacho with a fresh whole-grain baguette to make it a small meal or a more filling appetizer. After all, who could say no to adding bread!?
Creamy Cucumber Avocado Gazpacho with Greek Yogurt
Equipment
- Blender or food processor
Ingredients
- 1½ cup 2% plain Greek yogurt
- 1 medium avocado peeled, seeded.
- 8 cherry tomatoes
- 1 cucumber sliced
- 2 9-inch celery stalks sliced
- 1 small green bell pepper
- 1 2-inch jalapeño seeded
- ¼ cup chopped parsley
- 5 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1½ teaspoons sea slat
- ¼ teaspoon black pepper
Instructions
- Add all ingredients to a blender and blend until creamy.
- Pour into your single serve cups and keep in the fridge until ready to serve.
- Top with a few slices of cucumber, avocado, and parsley to elevate your dish.
This gazpacho is perfectly smooth with a refreshing taste. This could pair well with almost any summer meal. And I love that dairy foods can help make plant-packed dishes even better by adding nutrients, flavor, texture, and satisfaction! Now it’s your turn to try this gazpacho recipe to cool down on those hot summer days ahead.
For additional information and more about how to use dairy in your recipes go to US Dairy.
Other Summer Recipes
Try some of my other recipes that pair well with this Creamy Cucumber Avocado Gazpacho with Greek Yogurt.
