Ingredients (serves 2)
2 cups chopped cucumber (about 2 medium, peeled if desired)
1 ripe avocado
1 cup plain Greek yogurt (or coconut yogurt)
1 small clove garlic
2 tbsp fresh lime juice
1 tbsp olive oil
1/4 cup fresh mint or dill
1/2 cup cold water, plus more to thin
Sea salt and black pepper, to taste
Instructions
Add the cucumber, avocado, yogurt, garlic, lime juice, olive oil, and herbs to a blender.
Blend until silky smooth, adding cold water a little at a time until it reaches a consistency you like.
Season with salt and pepper, then taste and adjust to your liking.
Chill for at least 20 minutes — this one's best served cold.
Ladle into bowls, top with a few extra cucumber slices, and dig in.
August heat calls for a spoon, not a stove. This chilled cucumber and avocado gazpacho comes together in five minutes flat and is our easy no-cook Sunday reset. Pair it with Sweet Greens — its hydrating coconut, pineapple, spinach, and apple blend keeps the cooling theme going for a light, refreshing finish.