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Horizontal image of Creamy Avocado Gazpacho in white bowl.
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5 from 5 votes

Avocado Gazpacho Recipe

Avocado Gazpacho is packed with the sweet flavors of summer. This recipe delivers an unforgettable creamy, tangy deliciousness in every spoonful!
*This serves 12 as an appetizer, and about 6 as main course.
Prep Time45 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: Spanish
Keyword: cold soups, good for summer dinner parties
Servings: 12
Calories: 215kcal

Ingredients

For the soup

  • 4 cups avocado
  • 2 cups roughly chopped, seeded tomato
  • cups roughly chopped yellow onion
  • 3 tablespoons roughly chopped garlic
  • ¼ cup lime juice
  • ½ cup red wine vinegar*
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • teaspoons salt
  • about 1 cup water

For the mix-ins

Instructions

For the soup

  • Add all of the ingredients, except for the water and the mix-ins, into the blender or a food processor fitted with the blade attachment. Blend until the mixture is very smooth.
  • Add the water, ¼ cup at a time, to the desired consistency. (If you're having any difficulty getting a smooth texture in the previous step, you can add the water bit by bit with the other ingredients.)

For the mix-ins

  • Combine the avocado, tomato and onion and mix-in all but about ¼ cup to the soup. When you serve the soup, add the remaining mix-ins on top of each serving for garnish. Drizzle a little extra virgin olive oil on top and sprinkle with a bit of coarse sea salt.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 215kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 302mg | Potassium: 499mg | Fiber: 6g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg