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Cucumber Avocado Gazpacho with Feta Topping

Cucumber Avocado Gazpacho with Feta Topping

For those hot and lazy summer days, you'll usually find us reaching for a recipe that's as easy to make as it is to eat. Cue in this cool, delicious and creamy-yet-healthy Cucumber Avocado Gazpacho. Packed with baby spinach, avocado, cucumbers, celery, green onions, with a kick of jalapeno pepper and topped off with a fresh mixture of Tre Stelle Light Feta — this chilled soup will be your go-to for when you need a quick appetizer to impress your guests or that easy weekday lunch.

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Bite Me Bit

"I'm lazy. But it's the lazy people who invented the wheel and the bicycle because they didn't like walking or carrying things."
- Lech Walesa


2 cups packed baby spinach
1 ripe avocado, roughly chopped
1 English cucumber, peeled and roughly chopped
1 celery stalk, chopped
2 green onions, chopped
¼ cup chopped fresh flat-leaf Italian parsley
1 garlic clove, chopped
1 small jalapeno pepper, seeds and pith removed, chopped
2 tbsp olive oil
1 tbsp champagne vinegar (can substitute with white wine vinegar)
1 tbsp fresh lime juice
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
¾ cup cold water

Feta Topping
½ cup Tre Stelle Light Feta, cut into small cubes
½ cup cucumber, cubed
1 tbsp chopped fresh flat-leaf Italian parsley
2 tsp fresh lime juice
1 tsp olive oil
Pinch kosher salt


1) Using a blender, combine baby spinach, avocado, cucumber, celery, green onions, parsley, garlic, jalapeno, olive oil, vinegar, lime juice, sugar, salt, pepper and cold water. Blend on high speed until smooth. Taste and adjust seasoning if necessary. Refrigerate at least 1 hour to cool and let flavours combine.
2) For the Feta topping, in a small bowl, combine Feta cheese, cucumber, parsley, lime juice, olive oil and salt. Cover and refrigerate until ready to serve.
3) When ready to serve, place cold soup in a serving bowl and top with a scoop of the Feta mixture.

Serves 4

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