Chilled Avocado Gazpacho

Name: Chilled Avocado Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 large ripe avocados; 2 cups diced cucumbers; 1 cup diced green bell pepper; 2 cups chopped tomatoes; 1/2 cup diced red onion; 2 cloves garlic, minced; 2 tbsp fresh lime juice; 2 tbsp olive oil; 2 cups vegetable broth; 1 tsp sea salt; 1/2 tsp ground black pepper; 1/4 tsp cayenne pepper; 1/4 cup chopped cilantro, for garnish; 1/2 cup diced fresh mango, for garnish

🕒 Prep: 15 min

🔥 Cook:

🍽 Serves: 8

This chilled avocado gazpacho is a refreshing twist on a classic Spanish dish, perfect for those warm summer days. With creamy avocados and a hint of spice, it's a vibrant soup that will awaken your taste buds and keep you cool.

Print Recipe

Why You'll Love This Recipe

Quick and easy to prepare — no cooking required!
Rich in healthy fats and nutrients from fresh avocados.
Perfect balance of creamy, tangy, and spicy flavors.
Great for impressing guests with minimal effort.

Ingredients

3 large ripe avocados

2 cups diced cucumbers

1 cup diced green bell pepper

2 cups chopped tomatoes

1/2 cup diced red onion

2 cloves garlic, minced

2 tbsp fresh lime juice

2 tbsp olive oil

2 cups vegetable broth

1 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

1/4 cup chopped cilantro, for garnish

1/2 cup diced fresh mango, for garnish

Step-by-step Instructions

Start by gathering all your ingredients and tools. You'll need a blender for this recipe. First, scoop the flesh of the avocados into the blender, and add the diced cucumbers, green bell pepper, tomatoes, red onion, and minced garlic. Pour in the lime juice and olive oil. Blend on high speed until everything is smooth and well combined. This might take a minute or two, and you may need to scrape down the sides to ensure everything mixes evenly.

Next, pour in the vegetable broth. Add the sea salt, black pepper, and a pinch of cayenne pepper. Blend again until the mixture is fully incorporated and silky. Taste and adjust the seasoning if needed; a bit more lime juice can add extra zing if you like. Once you're satisfied with the flavor, transfer the gazpacho to a large bowl or container and chill it in the refrigerator for at least one hour. This chilling time is crucial as it allows the flavors to meld beautifully.

When you're ready to serve, give the gazpacho a quick stir, then ladle it into bowls. Garnish each serving with freshly chopped cilantro and a sprinkle of diced mango for a pop of color and a burst of sweetness. Enjoy your refreshing, creamy creation!

Tips & Tricks

Use ripe avocados for the best creamy texture and flavor. They should yield slightly to gentle pressure.
If you prefer a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
For a bit more heat, increase the cayenne pepper or add a splash of hot sauce.

Serving Suggestions

Chilled avocado gazpacho pairs wonderfully with a side of crusty bread, perfect for soaking up every last drop. For a light meal, serve it alongside a crisp, green salad topped with a citrus vinaigrette. If you're hosting a gathering, consider offering the gazpacho in small glasses as a refreshing appetizer.

Frequently Asked Questions

Can I make this gazpacho ahead of time?: Absolutely! In fact, it's best when made a day in advance, allowing the flavors to develop.
What if I don’t have a blender?: An immersion blender will work, though it may take a bit more effort to achieve a smooth texture.
Can I freeze leftover gazpacho?: Freezing isn't recommended as it can affect the texture of the avocados once thawed.

Ingredients Explained

Avocados: These are the star of the show, providing a creamy texture and rich flavor. Make sure they're ripe for the best results.

Cucumbers: They add a refreshing crunch and help lighten the soup, making it perfect for a hot day.

Green bell pepper: Adds a subtle sweetness and a slight earthiness that complements the other ingredients.

Tomatoes: These bring a juicy, slightly acidic component that balances the richness of the avocados.

Red onion: Offers a mild, pungent kick without overpowering the other flavors.

Garlic: Adds a robust depth and warmth to the soup.

Lime juice: Essential for a bright, tangy finish that ties all the flavors together.

Olive oil: Provides a smooth texture and a touch of richness.

Vegetable broth: Helps blend everything together into a harmonious soup.

Spices: Sea salt, black pepper, and cayenne pepper add a necessary seasoning and a touch of heat.

Cilantro and mango: These garnishes finish the dish with freshness and a sweet, tropical note.

Simplified Instructions

1. In a blender, combine the avocados, cucumbers, green bell pepper, tomatoes, red onion, garlic, lime juice, and olive oil.

2. Blend on high speed until smooth.

3. Add the vegetable broth, sea salt, black pepper, and cayenne pepper, blending again until fully incorporated and smooth.

4. Adjust seasoning to taste, adding more lime juice or salt if desired.

5. Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow flavors to meld.

6. Garnish with chopped cilantro and diced mango before serving.

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