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Creamy Cucumber Gazpacho

Creamy Cucumber Gazpacho

For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

15 minutes

SERVING SIZE: 1 cup (230 grams)

282 calories


  • ¼ cup plus 2 tablespoons (90 milliliters) fresh lime juice
  • ½ cup (120 milliliters) full-fat canned coconut milk, stirred
  • ¼ cup (60 milliliters) extra-virgin olive oil
  • 1 medium avocado, peeled and cored
  • 2 medium English cucumbers (skins on), chopped into 3-inch chunks
  • ½ medium red onion, peeled and chopped into 3-inch chunks
  • ½ medium jalapeño, stemmed and seeded
  • 1 garlic clove, peeled
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh flat-leaf Italian parsley leaves
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ¼ cup fresh basil leaves, chiffonade
  • 10 large cooked shrimp, peeled and deveined (tails on)


  1. Pour lime juice, coconut milk and oil into a blender.
  2. Add avocado, cucumbers, onion, jalapeño, garlic, cilantro and parsley.
  3. Blend until smooth, stopping to stir and scrape down the sides as necessary.
  4. Add salt, pepper and sugar and blend until very smooth. Taste and adjust seasoning as needed.
  5. Place in the refrigerator to chill at least 1 hour.
  6. To serve, pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp.
Cooking note:

Store soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.


PER SERVING: 282 calories, 18g total fat, 6g saturated fat, 129mg cholesterol, 565mg sodium, 14g carbohydrate, 4g fiber, 6g sugar, 19g protein, 458mg potassium, 215mg phosphorus


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