Avocado Gazpacho (Easy Shortcut Recipe)

Cool and creamy Avocado Gazpacho is easy to make with only three ingredients and a blender. Add your favorite toppings for a refreshing chilled soup that’s perfect for summer.

This post is sponsored by LA VICTORIA Brand, but the content and opinions expressed here are my own.

Jump to:

• Gazpacho
• Ingredients
• Avocado tips
• Toppings
• Instructions
• Serving suggestions
• Tips
• 📋 Recipe

Gazpacho

On a hot summer day, nothing beats an ice cold bowl of fresh gazpacho soup. It’s so popular in Spain, you would be hard pressed to find a restaurant or supermarket that doesn’t offer it from May through September.

And while tomato-based Spanish gazpacho is the most traditional, it’s common to find different variations, especially outside of Spain and Portugal. All you need to make your own, like this green avocado gazpacho, is a few ingredients and a blender or food processor.

Ingredients

For the gazpacho itself, this Mexican-inspired shortcut recipe only requires three ingredients. I like to think of it in the vein of Sandra Lee’s cooking show Semi-Homemade where she combined fresh ingredients with store-bought ones. Here’s what you’ll need:

• Salsa verde (green tomatillo based salsa) from a jar: I prefer to use mild, but medium works well, too.
• Cucumber
• Avocado

For the complete list of ingredients with measurements plus recipe instructions, please see the printable recipe card at the bottom of this post.

Avocado tips

• Always choose avocados that still have little pieces of the stem attached. If the stem is missing, don’t buy it!
• If you can’t easily pull out the little stem, the avocado isn’t ripe yet.
• But if it comes out with no resistance, check the color of the small circle under the stem.
• If it’s brown, the avocado is mostly likely overripe.
• If it’s yellow, it’s not quite ripe yet.
• And if it’s bright green, your avocado is ripe and ready to go!

Toppings

One of the fun things about making avocado gazpacho is choosing your toppings. I like to put them in little dishes and allow everyone to choose their own. These are some of my favorites:

• Extra diced cucumber and avocado
• Grilled corn sliced off the cob
• Diced tomatoes
• Diced red onion
• Chopped cilantro
• Roasted chickpeas

Instructions

As you can imagine, this recipe is very easy to make. The hardest part is waiting at least an hour for the soup to chill in the refrigerator before it’s time to eat!

1. Pour the salsa into your blender.
2. Add peeled, seeded, and chopped cucumber.
3. Add diced avocado.
4. Blend until completely smooth and place in the refrigerator.

Serving suggestions

Avocado gazpacho is wonderful as a light meal on its own or with some crusty bread. It’s sort of like a salad in soup form.

You can also serve it as a starter. With flavors reminiscent of tomatillo avocado salsa verde, it goes well with other Mexican-inspired dishes such as soyrizo potato tacos or black bean quinoa casserole.

Or try it with Mediterranean favorites like lemon orzo, cauliflower steaks, or Greek salad.

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

Tips

• If you’re like me and don’t like your food overly spicy, I recommend using mild salsa. But if you want more of a kick, try it with medium salsa. You can even mix half and half!
• Leftover soup can be stored covered in the refrigerator for up to 3 days.
• This recipe makes 2 servings but can easily be doubled.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

This recipe was originally published 5/8/2017. It was updated for better user experience.