Avocado Gazpacho Recipe
Avocado Gazpacho is packed with the sweet flavors of summer. This recipe delivers an unforgettable creamy, tangy deliciousness in every spoonful!
Servings: 12 as appetizer
Calories: 215kcal
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.
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