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.
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
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