This post is sponsored by LA VICTORIA Brand, but the content and opinions expressed here are my own.
Tomatillo Avocado Gazpacho requires only a blender and a few ingredients. This chilled soup is refreshing, tangy, and as spicy as you want it to be. Plus Tomatillo Avocado Gazpacho is oil-free and healthy!
And did you know they are celebrating their 100th anniversary? That’s right! LA VICTORIA® Brand started in 1917.
To celebrate, I’m making all sorts of recipes using their delicious products.
And they want YOU to join in the celebration, too!
Check out the events happening in San Diego and Los Angeles.
But don’t worry if you can’t make it. They have plenty of amazing recipes created by local professional chefs for you to try.
Tomatillo Avocado Gazpacho is quick and easy to make.
And the flavors really compliment the West Coast style dishes I enjoy.
I like to top this gazpacho verde with extra cucumber and avocado, plus roasted corn, red onion, and cilantro.
But you can use whatever ingredients you like, such as green, red, or yellow bell peppers or tomatoes.
This green gazpacho is fantastic to make when the weather is warm.
All you need to do is throw your ingredients in your blender and let the soup chill for about an hour.
Or you can make it ahead of time and refrigerate it overnight until you’re ready to eat.
And if you’re looking for more no-cook recipes that are perfect for warm weather, check these out:
Check out the quick video, then let’s make Tomatillo Avocado Gazpacho!
Tomatillo Avocado Gazpacho
- 2 cups LA VICTORIA® Brand Salsa Verde Thick’N Chunky, (mild or medium) 16 oz jar
- 1 cucumber, peeled, seeds removed, roughly chopped
- 1 avocado, roughly chopped
- salt, to taste
- Add the LA VICTORIA® Brand Salsa, cucumber, and avocado to a blender. Blend until smooth.
- Cover and refrigerate for about an hour (or more).
- Add salt, to taste, and serve with your favorite toppings.