Avocado Gazpacho

Avocado Gazpacho

Yield: 1 -2 servings


  • 2 cups filtered water

  • 2 medium avocados, peeled and pitted 

  • 2 cups diced English cucumber

  • 1 cup firmly packed fresh cilantro leaves (1 bunch)

  • 2 tablespoons fresh lime juice, plus more to taste

  • 1 tablespoon finely chopped red onion, plus more to taste

  • 2 teaspoons minced garlic (2 cloves)

  • 1 small green chile, ribbed and seeded, plus more to taste

  • 1 1/4 teaspoons sea salt, plus more to taste

  • Pinch of freshly ground black pepper, plus more to taste

  • 1 cup ice cubes


  • 1 medium avocado, peeled, pitted and diced

  • 2 tablespoons finely chopped green onions (white and green parts)

  • 2 tablespoons finely chopped fresh cilantro


  1. Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.

  2. Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and blast again on high for 10 to 20 seconds until chilled and smooth.

  3. Serve immediately topped with avocado, green onions, and cilantro.

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