This Avocado Gazpacho is packed with the bright and fresh flavors of summer. The recipe delivers an unforgettable creamy, tangy deliciousness in every spoonful!
Gazpacho is a popular raw, tomato based, cold soup from the Andalusian region of southern Spain. Over the years, it has evolved into many different varieties.
This Avocado Gazpacho is a green gazpacho and it was inspired from a more traditional Gazpacho -- fresh, seasonal vegetables and fruit, balanced with acid and salt.
This cold soup has an amazing flavor and texture and it will blow you and your guests away!
The Key Ingredients
- avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
- tomato - Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color. They add a lovely sweet summer flavor and their liquid content is great for the overall texture -- however if you'd like to keep the soup more of a vibrant green, feel free to use less, and make up the difference with more avocado. (You'll likely need extra water is you do this.) Tip: It's not a must, but I advise removing the tomato seeds for a smoother texture -- it only takes a minute.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. (Pro tip: if there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.) This recipe calls for a generous amount of garlic -- feel free to adjust the amount to suit your taste.
- sherry vinegar - Sherry vinegar is Spanish and is made from sherry. It has a delicious sweet nutty flavor. You can substitute with red wine vinegar if you'd like to. I love the tangy punch of flavor the vinegar gives this gazpacho. However, if you prefer less of a "bite" you should use a bit less.
- extra virgin olive oil - For a cold soup like gazpacho, it's especially important to use a high quality oil, one you love. Piro is one I've been loving lately.
- lime pickled red onions - This topping can be prepared well ahead of time, and it adds incredible flavor to the soup. Incredible!
How to Make it
- Aside form the mix-ins/toppings, add all of the ingredients and one cup of water to a powerful blender or a food processor and blend until it's very smooth.
- Add the remaining water, a little bit at a time, to the desired consistency.
- Combine the mix-ins: avocado, tomato and pickled onion. Mix about a fourth of it into the soup, and then when you serve the soup, add what's remaining on top of each serving.
- Drizzle a little extra virgin olive oil on top, and sprinkle with a bit of coarse sea salt.
(More detailed instructions are in the recipe card below.)
---> 9 OTHER CREATIVE USES FOR AVOCADOS <---
Serving Suggestions
Since cold soups, like gazpacho, are usually served in warm weather, I think the whole meal should involve little to no heat. From salads and breads, to sandwiches and veggies, here are 20 amazing things to serve with gazpacho.
Green gazpacho is perfect for a summer garden party, or really, any summer lunch or dinner.
Can you make it ahead?
- Avocado Gazpacho is best the day it's made.
- You can however make it a day ahead of time, though it might thicken a bit, in which case you can thin it out with a bit more water.
More Amazing Summer Avocado Recipes
- Strawberry Avocado Salsa
- Creamy Avocado-Lime Dressing
- Zucchini Avocado Bread Recipe
- Spiced Avocado Fries Recipe
- Peach Avocado Salad with Zucchini
- Cucumber Avocado Salad with Grapefruit
Enjoy!
Avocado Gazpacho Recipe
Ingredients
For the soup
- 4 cups avocado
- 2 cups roughly chopped, seeded tomato
- 1½ cups roughly chopped white or yellow onion
- 3 tablespoons roughly chopped garlic
- 6 tablespoons lime juice
- ½ cup sherry vinegar
- ½ cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- about 3 to 5 cups water
For the mix-ins
- 1½ cups avocado, cut into a small dice
- 1½ cups seeded tomato, cut into a small dice
- ½ cup Lime Pickled Shallots or red onion, cut into a small dice
Instructions
For the soup
- Except for the mix-ins/toppings, add all of the ingredients and 1 cup of the water to a powerful blender or a food processor fitted with the blade attachment. Blend until the mixture is very smooth. Taste, and only if necessary, season with a bit more salt and pepper.
- Add the water, ½ to 1 cup at a time, to the desired consistency.
For the mix-ins
- Combine the avocado, tomato and onion and mix-in all but about ½ cup to the soup. When you serve the soup, add the remaining mix-ins on top of each serving for garnish.
Assembly
- Drizzle a little extra virgin olive oil on top and sprinkle with a bit of coarse sea salt.
Roberta Stone
How do you say "mmmmmmmmmm" in Spanish? Your gazpacho looks gorgeous and sounds delicious. I can't wait to whip some up for Bo and me!
valentina
Whip it up, Roberta! xo
Coco
That would be the perfect hot summer weeknight meal. Thanks for the recipe!
valentina
You're welcome, Coco! Thank you!
Katherine Hackworthy
Gazpacho is such a delicious dish and I loved using avocados, plus all the other tasty ingredients. It's wonderful.
valentina
Thank you so much, Katherine! 🙂
John / Kitchen Riffs
I've never made avocado gazpacho, and I'm pretty sure I've never had it, either. Great idea! Sounds luscious -- and perfect for our current hot weather. Thanks!
valentina
I think you'll like it, John. Hope you might try it and thank you! 🙂
David
I made a gazpacho recently that was puréed and strained. We drank it from fine crystal tumblers. It was perfect as part off tapas party.
Now I need to make yours! Love anything with avocado!
David
Your avocado gazpacho recipe ended up inspiring a wonderful, chilled, creamy avocado soup that I love to serve in the summer. I haven’t made it yet this summer, so thanks for the reminder! I did make your gazpacho, originally (without the garlic, of course), And we both liked it very much!
valentina
David, you're the sweetest! Thank you. Means so much that you often try my recipes, and/or find them inspiring. 🙂 ~Valentina
Eha
Love gazpacho but have never put avocado in it ! Oddly enough Australia's avocado season is now in winter ! From late spring to mid-autumn we have to rely on pretty awful imported ones . . . Probably the country is simply so large the north of it supplies the more highly populated south ? Freezing here at the moment but as soon as the temps get into their rather usual 30s in early spring i shall be trying this . . . thanks !
valentina
Hi Eha. Wow, I can't imagine being so cold right now. To be honest, while I love the sun, wearing a sweater sounds lovely. Grass is always greener. 😉 Hope you enjoy the gazpacho when your avocado season hits. 🙂 ~Valentina
Chef Mimi
Wow! Well this is different! I cannot wait to make it.
valentina
I hope you love it Mimi! 🙂 ~Valentina
Cathy
Summer perfection!
Valentina
Thank you, Cathy! XO
Dawn
With all the warm weather we've been having lately, I've been craving quick and easy meals, and this avocado gazpacho looks just perfect! Can't wait to give this one a try. Not only does it sound yummy and refreshing, it looks so very pretty!
Valentina
Thanks, Dawn. I hope you love it! 🙂 ~Valentina