Chilled Gazpacho Soup with Avocado Garnish

Chilled Gazpacho Soup with Avocado Garnish

Ripe tomatoes and crisp cucumber blend into a cool, tangy soup no stove required.

Total 2 hr 25 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This chilled Spanish-style soup leans on ripe summer tomatoes, cucumber, and bell pepper blitzed with olive oil and sherry vinegar for a bright, silky base. A scoop of diced avocado adds richness and cools the acidity, making it a refreshing starter or light lunch on hot days. Serve well chilled with crusty bread on the side.

Ingredients

  • 2 pounds ripe tomatoes, cored and roughly chopped
  • 1 English cucumber, peeled and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1/2 small red onion, roughly chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 cup tomato juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 avocado, diced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh basil or cilantro, chopped, for garnish

Method

  1. Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender or food processor.

  2. Add the sherry vinegar, olive oil, tomato juice, salt, and black pepper. Blend until smooth, working in batches if needed.

  3. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed, then pour the soup into a large bowl or pitcher.

  4. Cover and refrigerate until well chilled.

  5. Just before serving, toss the diced avocado with the lime juice in a small bowl.

  6. Ladle the chilled gazpacho into bowls, top each with the avocado mixture, and sprinkle with chopped basil or cilantro.

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★ 3.9 (1)

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    Chilled Gazpacho Soup with Avocado Garnish

    This chilled Spanish-style soup leans on ripe summer tomatoes, cucumber, and bell pepper blitzed with olive oil and sherry vinegar for a bright, silky base. A scoop of diced avocado adds richness and cools the acidity, making it a refreshing starter or light lunch on hot days. Serve well chilled with crusty bread on the side.

    2 hr 25 min 4 servings 210 cal

    Ingredients

    • 2 pounds ripe tomatoes, cored and roughly chopped
    • 1 English cucumber, peeled and roughly chopped
    • 1 red bell pepper, seeded and roughly chopped
    • 1/2 small red onion, roughly chopped
    • 2 cloves garlic, peeled
    • 2 tablespoons sherry vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 cup tomato juice
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 avocado, diced
    • 1 tablespoon fresh lime juice
    • 2 tablespoons fresh basil or cilantro, chopped, for garnish

    Method

    1. 1

      Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender or food processor.

    2. 2

      Add the sherry vinegar, olive oil, tomato juice, salt, and black pepper. Blend until smooth, working in batches if needed.

    3. 3

      Taste and adjust seasoning with additional salt, pepper, or vinegar as needed, then pour the soup into a large bowl or pitcher.

    4. 4

      Cover and refrigerate until well chilled.

    5. 5

      Just before serving, toss the diced avocado with the lime juice in a small bowl.

    6. 6

      Ladle the chilled gazpacho into bowls, top each with the avocado mixture, and sprinkle with chopped basil or cilantro.