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Avocado Gazpacho

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