Delightful Avocado Gazpacho Recipe

Summer is here and with it the hot days when you feel heavy and anything can make you tired. Particularly if you have to work outside or go out to have a day in the sun.

One of the best weapons to combat this heat is the avocado gazpacho, one of the freshest and most delicious Spanish soup recipes.

In this article, I will tell you more about the recipe and how to make a vegan gazpacho, and I will recommend other recipes for cold soups that you cannot miss this summer.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Pea gazpacho
• Zucchini gazpacho
• Cold Andalusian soup

Background of the Dish

Gazpacho was created in Andalusia hundreds of years ago when the trade and exchange of products with the countries (then colonies) of America began.

Over the years this recipe has changed, especially because it is a very homely dish and in each Andalusian house, they make it with the ingredients they have on hand.

Here I will show you how to make avocado gazpacho, which was also created thanks to the exchange with America since the avocado comes from Mexico.

Although thanks to technological advances in agrology, it is now also grown in Spain.

Things You’ll Need for Avocado Gazpacho 

To make this chilled soup, you won’t need any fancy or expensive ingredients, nor many kitchen tools. You will need a blender or food processor to get the desired consistency.

This is genuinely one of the best vegetarian avocado recipes, so you should give it a try. Besides that it is easy and fast to make, so anyone can make it.

Ingredients

• 3 avocados
• 1/2 zucchini
• 1/2 cucumber
• 1 green bell pepper
• 1 clove garlic
• 3 tablespoon chopped chives
• 1 1/4 cups (300g) Water
• 5 tablespoons extra virgin oil
• 1 tablespoon vinegar
• 1 pinch of Salt
• 1/2 teaspoon black ground pepper
• 2 slices of stale bread

How to Make Avocado Gazpacho – Step by Step Guide

1. To start with this avocado soup recipe, put the bread in a bowl and cover it with water (not all the water, just enough to cover). If you can use cold water better. If not, use room-temperature water.

2. Open the avocados by cutting them in half, remove the pit, peel, and cut them. Do the same with the rest of the vegetables and add them to the bowl.

3. Chop some chives (about 3 tablespoons) and also add them to the bowl. Mince some garlic and add it to the bowl. If you don’t like chives and garlic just skip this, but I can assure you that the flavor is amazing.

4. Season with salt and pepper, and add the rest of the water, vinegar, and oil. Blend everything with a blender or food processor until you get a smooth avocado gazpacho, for about 3 to 5 minutes.

5. For changes in the consistency, you can add more bread if you want a thicker gazpacho, and more water if you want it to be more liquid. 

6. To finish this recipe takes it to the fridge for 2 hours, or to the freezer for 30 minutes, and serve cold. You can also eat this avocado gazpacho at room temperature, but cold is better.

Substitution of Ingredients

The best part about making gazpachos is that you can use any type of vegetable of your choice, change the seasoning, and completely customize this recipe. 

My favorite part of this recipe is that you can use different types of avocados, such as Reed, Bacon, or Gwen. This makes this recipe one of the best avocado recipes.

This is an avocado soup, but if you have an avocado allergy, I encourage you to try other gazpacho recipes, such as nutritious beet gazpacho from Spain, the watermelon gazpacho recipe, and the refreshing mango gazpacho from Axarquia.

Besides that, if you compare this with other recipes with avocado, you will notice that this is one of the healthiest avocado recipes. 

Now if you don’t mind adding some extra calories, you can add 5 tablespoons (50ml) of heavy cream and you will have a creamy gazpacho with avocado.

The Spanish peach cold soup is a must-try as well if you want a sweeter and fruitier gazpacho recipe.

Tips on Serving Avocado Gazpacho 

The best part of this avocado gazpacho is that it has a pretty soft flavor since the main ingredient is avocado.

This means that you can use different toppings and they’ll go great with that flavor.

In the same way that you would do it with other chilled recipes, take your gazpacho out of the fridge and eat it at any time of the day.

The easiest way to serve this avocado gazpacho is to simply top it off with some shredded cheese and add a few slices of avocado. Toast your favorite bread and there you have it!

You can top it with serrano ham and have an authentic Andalusian gazpacho, or chop some onions and peppers and top your avocado gazpacho with them.

Inspire your next cold soup with our Spanish Cold Soups roundup and keep the heat away with their lovely freshness.

If you want to try another green gazpacho, make sure to try the asparagus gazpacho or the cold asparagus soup as well.

Don’t miss the avocado tomato soup, especially if you love recipes with avocado and you’re looking for something nutritious.

How to Store Avocado Gazpacho 

Unlike other gazpachos, here you have avocado in soup, so it is not recommended to freeze it or keep it for a long time. 

Remember that avocado oxidizes quickly, and can take on a metallic taste or a gray color.

As well as other avocado recipes, you can prevent the gray color by adding 15ml (one tablespoon) of lime or lemon juice. By doing this it can last up to 2 days in the fridge.

Anyways, this is one of the easy cold soup recipes, so I recommend you to do it and eat it the same day. You can keep it in your fridge for one day without any problem.

Recipe Card: Avocado Gazpacho 

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