Creamy Avocado Gazpacho Soup
Creamy Avocado Gazpacho Soup
Ingredients
For the Soup
- 2 avocados, large, ripe, pitted and scooped
- 1 cucumber, medium, peeled and roughly chopped
- 2 Roma tomatoes, medium, roughly chopped
- 1/2 red bell pepper, medium, cored and roughly chopped
- 1/4 red onion, small, roughly chopped
- 1 garlic clove, small, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup water, or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 jalapeño, small, seeded and roughly chopped (optional)
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon extra virgin olive oil, for drizzling
- 1/4 cup diced avocado, optional
Instructions
- 1
Combine the scooped avocados, roughly chopped cucumber, Roma tomatoes, red bell pepper, red onion, peeled garlic clove, fresh lime juice, extra virgin olive oil, water (or vegetable broth), salt, black pepper, and optional jalapeño in a high-speed blender.
⏱️ 3 min
- 2
Blend on high until the mixture is completely smooth and creamy. If the gazpacho is too thick for your liking, add a little more water or broth, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min
- 3
Taste the gazpacho and adjust seasonings as needed. You might want to add more salt, pepper, or lime juice to brighten the flavors.
⏱️ 1 min
- 4
Pour the gazpacho into a pitcher or serving bowl. Cover tightly and chill in the refrigerator for at least 30 minutes, or preferably 1 to 2 hours, to allow the flavors to meld and the soup to become thoroughly cold.
⏱️ 30 min
- 5
To serve, ladle the chilled gazpacho into individual bowls. Garnish each serving with a sprinkle of fresh chopped cilantro, a light drizzle of extra virgin olive oil, and optional diced avocado.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Avocado Gazpacho Soup
Ingredients
For the Soup
- 2 avocados, large, ripe, pitted and scooped
- 1 cucumber, medium, peeled and roughly chopped
- 2 Roma tomatoes, medium, roughly chopped
- 1/2 red bell pepper, medium, cored and roughly chopped
- 1/4 red onion, small, roughly chopped
- 1 garlic clove, small, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup water, or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 jalapeño, small, seeded and roughly chopped (optional)
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon extra virgin olive oil, for drizzling
- 1/4 cup diced avocado, optional
Instructions
- 1
Combine the scooped avocados, roughly chopped cucumber, Roma tomatoes, red bell pepper, red onion, peeled garlic clove, fresh lime juice, extra virgin olive oil, water (or vegetable broth), salt, black pepper, and optional jalapeño in a high-speed blender.
⏱️ 3 min - 2
Blend on high until the mixture is completely smooth and creamy. If the gazpacho is too thick for your liking, add a little more water or broth, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min - 3
Taste the gazpacho and adjust seasonings as needed. You might want to add more salt, pepper, or lime juice to brighten the flavors.
⏱️ 1 min - 4
Pour the gazpacho into a pitcher or serving bowl. Cover tightly and chill in the refrigerator for at least 30 minutes, or preferably 1 to 2 hours, to allow the flavors to meld and the soup to become thoroughly cold.
⏱️ 30 min - 5
To serve, ladle the chilled gazpacho into individual bowls. Garnish each serving with a sprinkle of fresh chopped cilantro, a light drizzle of extra virgin olive oil, and optional diced avocado.
⏱️ 2 min