Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Gazpacho Jorgette de pepino y aguacate

Jorgette's Cucumber and Avocado Gazpacho

Name: Jorgette's Cucumber and Avocado Gazpacho
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 1 large ripe avocado; 2 large cucumbers; 1/4 medium onion; 1 splash extra virgin olive oil; Filtered water; 1 pinch ground ginger root; 1 pinch garlic powder; 1 pinch ground white pepper; 1 sprig fresh mint (optional); White wine vinegar; Rice vinegar; Himalayan pink salt; 2 teaspoons nutritional yeast

"cocinar con jorgette" @cocinar_jorgette

España

Jorgette's Cucumber and Avocado Gazpacho

"cocinar con jorgette" @cocinar_jorgette

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Ingredients

15 minutes

Serves 2 servings

1large ripe avocado
2large cucumbers
1/4medium onion
1 splashextra virgin olive oil
Filtered water
1 pinchground ginger root
1 pinchgarlic powder
1 pinchground white pepper
1 sprigfresh mint (optional)
White wine vinegar
Rice vinegar
Himalayan pink salt
2 teaspoonsnutritional yeast

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Steps

15 minutes

1

Wash and peel the cucumbers. Cut them into large chunks and place in a blender.
2

Peel the onion and slice thinly. Add to the blender.
3

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Add to the other ingredients.
4

Grind in Himalayan pink salt to taste, add the spices, and, if using, the washed mint sliced thinly.
5

Pour in a splash of extra virgin olive oil and 1–2 tablespoons of vinegar. Blend everything with an immersion blender.
6

Thin the gazpacho with filtered water to your desired consistency. Adjust salt and spices as needed. Blend again briefly. Chill the gazpacho in the refrigerator.
7

Serve the gazpacho very cold, sprinkled with a teaspoon of nutritional yeast on top.

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"cocinar con jorgette" @cocinar_jorgette

Published in the US on March 26, 2026 15:41

España

La gastronomía no tiene fronteras, puedes llegar donde quieras. Ningún soñador es pequeño y ningún sueño es demasiado grande. Es cierto que si... hay mucho trabajo detrás de una sencilla receta, pero si lo haces con cariño, con pasión, con los conocimientos acumulados al largo plazo, la gente empezara a valorar tu esfuerzo, aun que no es nada fácil.Quiero agradecer a toda la gente que me sigue y felicita para mis recetas!