avocado cucumber gazpacho


BRB PUMPKIN, there is an avocado gazpacho in town! this might be the most refreshing gazpacho i have ever tasted. i love a cucumber, honey & mint combo, so it seemed like a natural pairing for this recipe. the addition of the avocado makes for the perfect creamy texture. this is a great recipe for those who want to savour those last few days of summer before all the fall & winter comfort foods take over! while the bulk of gazpachos are finished off with heavy cream, this one features nutpods unsweetened original creamer. it is a dairy free creamer made of almond butter and coconut cream! i use it in my coffee every morning to add that creaminess you don't get from regular almond or coconut milk.

p.s. i just saw nutpods released a pumpkin spice dairy free creamer for coffee & i need it like, yesterday.

p.p.s. if you are in canada, all of nutpods creamers are available on naturamarket.ca!

happy last weekend of summer friends! xo


  • 3 medium (or two large) ripe avocados
  • 2 cups cucumber, peeled & roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon raw honey
  • 1/4 cup extra virgin olive oil
  • 1 cup unsweetened nutpods original creamer
  • 2 cups water, cold
  • sea salt & pepper, to taste
  • 1 scallion, thinly sliced (for garnish)


  • in a blender add the avocado flesh, cucumber, mint, lime juice, raw honey, olive oil & creamer. pulse a few times until well mixed.
  • pour in the water one cup at a time until you reach desired consistency. blend until silky & smooth.
  • season with a touch of sea salt & freshly cracked black pepper.
  • serve as is or with a drizzle of olive oil, nutpods creamer & scallions.