Cucumber and Avocado Gazpacho with Grilled Halloumi
This refreshing cucumber and avocado gazpacho is a vibrant and flavorful appetizer or light lunch. The sweet, juicy cucumbers and creamy avocado are balanced by the acidity from the red and green bell peppers, and the onion and garlic add a touch of savory depth. The bright cilantro adds a fresh, herbaceous note, while the vegetable broth adds a touch of umami. The grilled halloumi adds a salty, crispy contrast to the chilled gazpacho. This dish is a perfect way to cool down on a hot day, and it can be made ahead of time, making it a great option for summer gatherings.
Gazpacho is a cold soup that originated in the southern Spanish region of Andalusia. It is typically made with a variety of fresh vegetables, such as tomatoes, cucumbers, onions, and peppers. The vegetables are blended until smooth, and the soup is then chilled and served. Garnishes such as croutons, hard-boiled eggs, and diced jamón are often added to the soup. Gazpacho is a refreshing and flavorful dish that is perfect for hot weather. This recipe for cucumber and avocado gazpacho is a twist on the classic dish. The addition of avocado gives the soup a creamy texture and a rich flavor. The grilled halloumi adds a salty, crispy contrast to the chilled soup. This dish is sure to please everyone at your table.
Cucumber and Avocado Gazpacho with Grilled Halloumi Cucumber and Avocado Gazpacho with Grilled Halloumi Cucumber and Avocado Gazpacho with Grilled Halloumi Cucumber and Avocado Gazpacho with Grilled Halloumi
Prep time: 15 | Cook time: 5 | Serves: 4
Ingredients
  • 2 cucumbers, peeled and chopped
  • 1 avocado, peeled and pitted
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup vegetable broth
Instructions
  1. Combine all ingredients in a blender and blend until smooth.
  2. Season to taste with salt and pepper.
  3. Refrigerate for at least 30 minutes before serving.
  4. Grill halloumi slices until golden brown and crispy.
  5. Serve gazpacho chilled with grilled halloumi on top.
Why It Works
  • The cucumbers and avocado provide a refreshing sweetness and creaminess.
  • The red and green bell peppers add acidity and a pop of color.
  • The onion and garlic add savory depth.
  • The cilantro adds a fresh, herbaceous note.
  • The vegetable broth adds a touch of umami.
  • The grilled halloumi adds a salty, crispy contrast.