This chilled AIP Avocado Cucumber Gazpacho Soup is a delightful way to sip on your veggies and cool down at the same time!
It’s Paleo Autoimmune Protocol compliant with a Whole30 option, too! Whip up this delicious, surprisingly refreshing soup in about 10 minutes.
If you have food intolerances, then you’ll love that it’s also dairy-free, gluten-free, nut-free, seed-free, and refined sugar-free.
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Enjoy this nutrient-dense AIP Avocado Cucumber Gazpacho Soup
Been a little naughty lately about not getting enough vegetables in on the Paleo Autoimmune Protocol? Don’t feel bad, my friend! Even health coaches can slip every now and then and find themselves eating too many carbs, fruits, meats, or snacky things. (Raises hand.)
This soup is here to help you get back on the veggie track! It’s loaded with nutrients and minerals thanks to herbs, veggies, and other anti-inflammatory ingredients.
Check these super-ingredients out:
Green Onions & Garlic
Full of phytonutrients, otherwise known as antioxidants, that may protect your body from cellular damage. source
Cucumber
Full of electrolytes that can assist your metabolism and fight dehydration. source
Perfect for those warmer months where you are feeling overheated!
Avocado
Rich in fiber and healthy fats that keep you satiated – aka feeling full longer – which may promote weight stability. source
Celery
Rich in vitamins A, K, C, and folate, celery’s low glycemic index can help to stabilize blood sugar. Its fiber can also help support better digestion. source
Cilantro
May assist the body in detoxifying heavy metals and environmental toxins. This means a happier liver! Cilantro is also known to help with digestive upset, a common issue with leaky gut. source
Bone Broth
Another leaky gut super-helper! Bone broth may help to tighten weakend gut junctions. It is also touted by experts to be excellent for beautifying your hair, skin, and nails. source
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Got 10 minutes? Let’s make AIP Avocado Cucumber Gazpacho Soup!
First you’ll chop up all the veggies and herbs.
I like to add these to the blender as I go. This way I don’t have to dirty a mixing bowl (yay to washing up less dishes!) and I keep my cutting board clear and free. Both of these are huge time-savers in the kitchen!
Next you’ll add the seasonings and liquids to the blender.
Once you have everything in your blender, seal the top, then turn your machine to high. You want to blend it long enough to get it VERY smooth, but no so long so that the soup starts to heat through.
Some blenders can create heat inside the food the longer the blades spin (it’s science, LOL!). So you definitely want to turn your blender off as soon as the soup is a beautiful, smooth and green puree.
Finally, you’ll taste, season, and serve.
I feel it’s important to give this gazpacho a taste test before serving. You may find that you want a bit more of this or a dash more of that. Or maybe you want to thin it out more with some extra bone broth.
You do you, and make it just the way you like it!
Want more chilly AIP eats?
Check out these AIP Berry Smoothies & Smoothie Bowls for some great breakfast and snack ideas.
Craving coffee but haven’t reintroduced “the roasty beans” yet? My AIP Copycat Pumpkin Cold Brew is the perfect chilled coffee substitute.
And you won’t want to skip this AIP No-Bake Fruit Pizza if you have a dessert hankering! It’s probably my favorite refrigerated dessert recipe ever. (OK, I love virtually ALL desserts, but this one is so, so good!)
Let me know if you try this AIP Avocado Cucumber Gazpacho Soup!
Did you change up the seasonings or use different veggies? I’d love to hear! Leave me a comment below.
AIP Avocado Cucumber Gazpacho Soup
This chilled AIP Avocado Cucumber Gazpacho Soup is a delightful way to sip on your veggies and cool down at the same time!
Ingredients
- 3 green onions, roughly chopped
- 1 large English cucumber, skin-on or peeled, roughly chopped
- 1 medium ripe avocado, halved, seed and skin discarded
- 1 celery stalk, roughly chopped
- ¼ cup cilantro leaves, roughly chopped
- 1 cup baby spinach or ½ cup frozen spinach
- ½” fresh ginger, peeled and minced
- 1 large clove garlic, minced
- 1 large lime of juice
- 1 tsp honey or date paste (optional, omit for Whole30)
- ¼ cup olive oil
- ¼ tsp dried oregano (optional)
- sea salt, to taste
- ½ cup chicken bone broth, chilled (or enough to thin as desired)
Instructions
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Add all ingredients to a high-speed blender.
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Blend on medium-high until very smooth and creamy, adding more or less bone broth to achieve your desired consistency.
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Serve immediately, or chill for 2 to 4 hours before serving if you would like it colder.
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Enjoy any leftover soup within 1 day to avoid browning due to the avocado.
Recipe Notes
Try this topped with cooked, chilled baby shrimp for a protein boost, and serve with a strawberry kale salad on the side for a full meal.
Top with coconut milk yogurt and extra chopped cilantro if desired.
PRODUCTS USED IN THIS RECIPE:
If I am trying to get rid of Sibo n side which I’m sure I have, is the gazpacho for me???
Hi there Eileen,
Sorry to hear about your SIBO struggles! Since this soup contains high to medium FODMAP foods like avocado, celery, the white part of green onion, garlic, and honey or date paste. They all add up (also known as “stack up” in FODMAP terminology) to create a result that is higher in FODMAPS.
Though instead, you could try pureeing in your blender: 1 large English cucumber, 1/4 avocado, the green part of green onions (or chives), lime juice, olive oil, cilantro, spinach, sea salt, your favorite herbs, a dash of maple syrup, and some chilled low-FODMAP bone broth. This would make a yummy low FODMAP version that I think you will enjoy. 🙂
Let me know if you try it and what you think!
Meagen
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