Cucumber Avocado Gazpacho - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Cucumber Avocado Gazpacho - Dr. Sebi's Cell Food

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This easy, bright cucumber gazpacho makes a lovely light lunch or first course for a dinner party.


  • 1 large seeded cucumber, peeled
  • ¼ avocado
  • ¼ red onion, plus more for garnish
  • ¼ cup olive oil
  • ¼ cup plus 2 tablespoons spring water
  • 1 teaspoon sea salt, plus more as needed


  1. To make the gazpacho, roughly chop the cucumber and transfer it to a high-speed blender along with the avocado, onion, olive oil, spring water, and sea salt, and blend until smooth.
  2. Chill in the fridge for at least 30 minutes.
  3. Remove the gazpacho from the fridge, taste, and season with sea salt.
  4. Divide between two bowls and decorate with red onion slices.