Cucumber and Avocado Gazpacho
Prep Time: 15 minutes
Servings: 4
Ingredients
– 2 large cucumbers, peeled and chopped
– 1 ripe avocado, pitted and peeled
– 1 medium green bell pepper, chopped
– 1 clove garlic, minced
– 2 cups vegetable broth (low sodium)
– 2 tablespoons fresh lemon juice
– 1 teaspoon fresh dill, chopped
– Salt and black pepper to taste
– Optional: olive oil for drizzling 
Instructions
1. In a blender, combine the chopped cucumbers, avocado, green bell pepper, minced garlic, and vegetable broth.
2. Blend the mixture until smooth and creamy.
3. Add fresh lemon juice and dill, and blend again until well incorporated.
4. Season with salt and black pepper to taste, adjusting as desired.
5. Chill the gazpacho in the refrigerator for about 10 minutes before serving.
6. Serve in bowls, garnished with a drizzle of olive oil if desired.
This refreshing cucumber and avocado gazpacho is low in carbs and sugar, making it an excellent choice for a diabetic-friendly lunch. Enjoy!
