August 24, 2014 1 min read

[[ recipeID=recipe-8kbl747z1, title=Cucumber Avocado Gazpacho ]]

Paleo Diet Description

Are you interested in the paleo diet plan? The palaeolithic is based on the premise that the way we ate 10,000 years ago is much more suited to our bodies than the food regularly consumed today. The Paleo diet consists entirely of wild plants and animals, though some versions of the diet may also allow oils.

It has been shown to decrease the risk of heart disease, lower blood pressure, and reduce weight and acne. It also promotes athletic performance. The Paleo diet is also free of gluten, which many people now cannot tolerate. Some versions of the diet only contain organic fruit and vegetables, wild fish, and grass-fed meat, which are all much healthier than farmed fish, meat, and non-organic vegetables and fruit.

Paleo Recipe Nutrition

The recipe below is a cold soup with cucumber and avocado, which are both beneficial to health. Cucumbers have lignin, which reduces the risk of heart disease as well as breast, uterine, ovarian, and prostate cancer. They contain vitamin K, C, B5, in addition to potassium and magnesium.

Avocados have many nutrients in the dark green flesh that are just under the skin. When you peel it, be sure to retain that part to get all the benefits, including anti-inflammatory properties and digestive regulation. Avocados have fibre, vitamin K, C, B5, B6, folate, and potassium.

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Cucumber Avocado Gazpacho

Cucumber avocado gazpacho only has 210 calories, 7 grams of dietary fibre, and 5 grams of protein. This recipe is very easy to make as everything is done inside a blender. This means little cleanup is necessary, and it’s ready fast. Everyone, not just those on the paleo diet, will appreciate how refreshing this soup is. You’ll want to have it again and again. Enjoy!

Servings: 2 Portion

Keywords: Vegan, Cucumber, Avocado, Gazpacho, Paleo Diet, Raw Food

  • Prep Time: 5 mins
  • Cook Time: 1 mins
  • Total Time: 6 mins


  • 1 Small Avocado
  • 1 Small Cucumber
  • 1 Small Onion - or 2-3 shallots
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ Teaspoon Himalayan Pink Salt - Sea Salt or Try Black Salt (Kala Numak)
  • ¼ Teaspoon Chili Powder - or dried chili flakes
  • ¼ Cup Water
  • 1 Pinch Smoked Paprika
  • 1 Drizzel Good Quality Olive Oil
  • Instructions

    1. Cut a couple of slices of whole cumber for the final garnish, de-seed and peel the rest.
    2. Finely chop the onion.
    3. Remove the skin from the avocado.
    4. Combine all prepared ingredients into a blender and puree on high speed until smooth or the desired texture is achieved.
    5. Serve in a bowl and drizzle with olive oil, sprinkle over paprika and garnish with cucumber.
    6. Enjoy!


    This quick and easy recipe is great at anytime, or packed for a picnic or lunch at work, garnish with a full salad and wholemeal bread if you're hungry!