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Horizontal image of Creamy Avocado Gazpacho in white bowl.

Creamy Avocado Gazpacho

Valentina K. Wein
Packed with the sweet flavors of summer, this Creamy Avocado Gazpacho recipe delivers an unforgettable rich, tangy deliciousness in every spoonful!
*This serves 12 as first course appetizer, and would also be a great main course that would serve 6.
5 from 4 votes
Prep Time 45 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Spanish
Servings 12
Calories 223 kcal


For the soup

  • 4 cups avocado
  • 2 cups roughly chopped, seeded tomato
  • cups roughly chopped yellow onion
  • 3 tablespoons roughly chopped arlic
  • 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


For the soup:

  • Add all of the ingredients, except for the water, into the blender or a food processor fitted with the blade attachment. Blend until the mixture is very smooth.
  • Add the water, 1/4 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 bit by bit with the other ingredients.)

For the mix-ins:

  • Combine the avocado, tomato and onion and mix-in all but about 1/4 cup to the soup. When you serve the soup, add the remaining mix-ins to the top of each bowl for a garnish. Drizzle a little extra virgin olive oil on top and sprinkle with a bit of coarse sea salt.


I love the tangy punch of flavor the vinegar give this gazpacho. 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.
Keywords good for summer dinner parties, cold soups
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.