Avocado Gazpacho is packed with the sweet flavors of summer. This 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 traditional Gazpacho -- fresh, seasonal vegetables and fruit, balanced with acid and salt.
- avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
- tomato - Color and feel are the best cues to ripeness. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- fresh lime juice
- ground cumin
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. Raw garlic cloves should be firm without any dark spots. (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.)
- red wine vinegar
- extra virgin olive oil - I like this one.
- The red wine vinegar can be substituted with an equal amount of Sherry vinegar or 1 tablespoon lemon juice.
- 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.
- Likewise, I love the kick from the raw garlic and onion -- here too, feel free to adjust the amount to suit your taste.
- The avocado gazpacho is rich and creamy and delicious without all of the toppings, but they definitely enhance it.
How to Make it
- Add all of the ingredients, except for the water and the mix-ins, into a blender or a food processor and blend until the mixture is very smooth.
- Add the water, a little bit at a time, to the desired consistency. (If you're having trouble getting a smooth texture in the previous step, add the water bit by bit with the other ingredients.)
- Combine the mix-ins: avocado, tomato and onion. Mix about a fourth of it into the soup, and then when you serve the soup, add the remaining mix-ins 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.)
More Delicious Gazpacho Recipes
What to Serve with Gazpacho
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 lunch or dinner when the weather is warm.
Enjoy every last spoonful of this Avocado Gazpacho.
Avocado Gazpacho Recipe
For the soup
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
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.