Sunday Recipes with Margi Kyle: Chilled Cucumber Avocado Gazpacho

One of My Favorite Ways to Stay Cool During the Summer

One of the questions I’m asked this time of year is, “Margi, what do you make when it’s simply too hot to cook?”

Well, this is one of my favorite answers.

Even though my weeks stay busy between my two podcasts, community events, and spending time with family and friends, I still love preparing dishes that are fresh, beautiful, and don’t require heating up the kitchen.

This Chilled Cucumber Avocado Gazpacho is one of those recipes. It’s light, creamy, wonderfully refreshing, and comes together in just a few minutes. The fresh cucumbers, ripe avocado, herbs, lime, and Greek yogurt create a silky soup that’s elegant enough for guests but simple enough for an easy weekday lunch.

If you’re looking for something a little different during these hot Carolina days, I think you’re going to love this one.

Ingredients

• 2 large English cucumbers, peeled and chopped
• 2 ripe avocados
• 1 cup plain Greek yogurt
• ¼ cup fresh cilantro
• 2 tablespoons fresh dill
• 2 green onions, chopped
• Juice of 2 fresh limes
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ to 1 cup cold vegetable broth, depending on your preferred consistency

Optional Garnishes

• Diced cucumber
• Avocado cubes
• Thinly sliced radishes
• Fresh dill
• Microgreens
• Crumbled feta
• Toasted pumpkin seeds
• Lime wedges

Directions

1. Place the cucumbers, avocado, Greek yogurt, cilantro, dill, green onions, garlic, lime juice, olive oil, salt, and pepper into a blender.
2. Blend until completely smooth and creamy.
3. Slowly add the vegetable broth until the soup reaches your desired consistency.
4. Taste and adjust with a little more lime, salt, or pepper if needed.
5. Refrigerate for at least one hour before serving. The flavors become even better as they chill.
6. Ladle into chilled bowls and garnish with your favorite toppings.

Margi’s Kitchen Tip

One little trick I’ve learned over the years is to chill both your ingredients and your serving bowls before you begin. It keeps the soup beautifully cold without watering it down with ice, and every spoonful tastes wonderfully fresh.

Perfect Pairings

I love serving this gazpacho with:

• Grilled lemon-herb shrimp
• Smoked salmon crostini
• Turkey and Havarti sandwiches
• Warm artisan bread
• A chilled Sauvignon Blanc or Pinot Grigio
• Sparkling cucumber-mint water

From My Kitchen to Yours

Some of my favorite recipes are the ones that let simple, fresh ingredients shine. This is certainly one of them.

Whether you’re enjoying lunch on the porch, entertaining friends, or simply looking for a refreshing meal after a day around Lake Norman, I hope this recipe brings a little cool comfort to your table.

Until next Sunday, happy cooking—and enjoy every bite!