Avocado Gazpacho


August 5, 2010

This avocado gazpacho is super easy and absolutely delicious. This recipe is vegan, low-carb, paleo- and keto-friendly, and full of healthy fats!

Avocado Gazpacho

This easy avocado gazpacho is like liquid guacamole, and is super easy and absolutely delicious. This recipe is vegan, low-carb, paleo- and keto-friendly, and full of healthy fats!

This avocado gazpacho kicked me into a pleasure-induced coma and had me ready to coat-check my teeth. I’m now dreaming up a recipe for a taco in a glass. Hmmm…

Tweak the onion, lime juice, chile, and salt to taste. I serve this soup as a main meal with lots of veggie toppings. This way, it serves about 4 people. But, this blend is also sensational served in shot glasses for parties. A splash of tabasco is magic, too.

Just use avocados that are ripe with no bruising or brown spots to avoid avo flavor funk.

Other Chilled Soups

Strawberry Gazpacho
Vegan Carrot Ginger Soup
Vegan Corn Chowder
Tomato Gazpacho
Chilled Avocado Soup

Let me know what you think of this avocado gazpacho in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Avocado Gazpacho

This avocado gazpacho is super easy and absolutely delicious. This recipe is vegan, low-carb, paleo- and keto-friendly, and full of healthy fats!

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tess Masters

Ingredients

soup:

  • 2 cups (240ml) filtered water
  • 2 medium avocados, pitted and peeled
  • 2 cups diced English cucumber
  • 1 bunch cilantro, stems removed
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped red onion, plus more to taste
  • 2 cloves garlic
  • 1 small green chile ribbed and seeded, plus more to taste
  • 1 1/4 teaspoons Celtic sea salt, plus more to taste
  • Pinch of freshly ground black pepper, plus more to taste
  • 1 cup ice cubes

garnish:

  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons finely chopped green onions (white and green parts)
  • 2 tablespoons finely chopped fresh cilantro

Instructions

  1. Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.

  2. Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and blast again on high for 10 to 20 seconds until chilled and smooth.
  3. Serve immediately topped with avocado, green onions, and cilantro. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 22

  1. Hi Tess! Yet another lovely soup of yours under my belt – OOOOHHHH! it was SO GOOD too! Scott kept saying how much he LOVED this one. Kuddos, babe! I added some hemp seeds into the blend and used all the toppings you recommended plus a small handful of fresh sprouts – b/c I have a bunch I just made. It was delicious! Filling yet light! I love those kind of meals. Thanks for another winner! XOXO

  2. Tess, I was re-reading the article for this and you mentioned that it was good for 4 people or so. Well, Scott and I are TRUE piggies – we ate the whole thing b/n the both of us. – THAT GOOD! Also, I think I am part/half avocado too. It’s good to be GREEN! :)))

    1. LOL! Yeah…or ONE if you are like me and eat the whole batch! SO glad you and Scott enjoyed this simple soup. It is SO yummy if you are an avocado lover!

  3. I didn’t think anyone liked avocados as much as I do! I can’t wait to try this!! It sounds amazing. Can I use a jalapeno instead? I don’t know the difference between peppers. =) Yummmms!

    1. Yes! You can use any hot peppers you like. Just start with a little bit and add to taste. You can add more heat, but you can’t take it out, and every pepper is slightly different. ENJOY!

  4. I substituted half a bell pepper and 4 stalks of celery for the cucumber (ran out), dry cilantro and dry parsley for the fresh cilantro (ran out) and shallots for the red onion (ran out – see a theme here?) and it STILL turned out delicious. A little less water and it would have made the perfect dip as well. Loved your recipe!

    1. This really is best eaten right after it’s made. Because there is citrus juice, it will keep for a couple of hours. But, the oxidation factor is so high, the flavor becomes compromised as well.

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