Avocado Gazpacho is packed with the sweet flavors of summer. This recipe delivers an unforgettable creamy, tangy deliciousness in every spoonful!
I'll never forget the first time my Spanish "sister," Pilar, came to visit and made gazpacho in my mom's kitchen.
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.
The Ingredients
- 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.
- water
Substitutions
- The red wine vinegar can be substituted with an equal amount of Sherry vinegar or 1 tablespoon lemon juice.
Recipe Tips
- 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
Ingredients
For the soup
- 4 cups avocado
- 2 cups roughly chopped, seeded tomato
- 1½ 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
- 1½ teaspoons salt
- about 1 cup 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
- 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.
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!
Emily Hill
I've never made gazpacho but I've always wanted to try. This recipe looks like the perfect soup!
valentina
Thanks so much, Emily! 🙂
Cathy
Ooooh that looks so delicious! You had me at avocado! LOL
Thanks for the link to my Fresh Tomato & Strawberry Gazpacho recipe. I remember the day we all shared it together at Kelly's place. Garnish girls need to get together again. 🙂
valentina
Cathy, I loved your Gazpacho! That was so much fun, and yes, it's definitely time for a reunion! 🙂
Tisha
I've never had Gazpacho before! Love avocado so definitely have to try this!
valentina
I hope you do try it Tisha! It's great for summer. 🙂
sippitysup
Gazpacho is a warm weather life saver. GREG
valentina
Agreed! A delicious one at that. 🙂
Tara
How refreshing! Such a wonderful use summertime for avocado. I can't wait to try this at home.
valentina
I hope you do. Thank you!
Heidy
Your Gazpacho looks fabulous! One of my favorites!!! Can't wait to try it.
valentina
I hope you love it as much as I do. 🙂 Thanks!
Katherine Hackworthy
Gazpacho is such a delicious dish. I love the idea of using avocados, and with all the other tasty ingredients it sounds truly wonderful.
valentina
Thank you, Katherine. Hope you try it!
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 @ Spiced
How fun is it that you learned how to make gazpacho from your Spanish "sister?" That's awesome! I love a good gazpacho, and I haven't made it in...geez, a couple of years now. That's gotta change, though, because this version with avocado sounds perfect for these hot summer days. It's not even 8am here yet, and I'm ready for a bowl of this!
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