Cold Avocado Tomato Soup Recipe

As long as the sun rises in the mornings, we will be in love with summer Spanish soup recipes, and we want you to feel the same way.

That’s why we don’t settle just with the best tomato gazpacho and we keep making more, like the avocado tomato soup in this case.

This avocado gazpacho is super simple to make, and it is the perfect recipe for when you need a refreshing yet creamy soup to enjoy at lunch, dinner, or even for breakfast.

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

• Avocado cucumber gazpacho

• Green tomato gazpacho

• Tomato basil gazpacho

Background of the Dish

The first of the Spanish cold soups to be created was the tomato gazpacho, which only had tomatoes, onion, olive oil, and garlic as ingredients.

In the last few years, the avocado became a really popular food item, resulting in several avocado tomato recipes, one of them being the avocado tomato soup.

This summer gazpacho recipe is one of the newest versions of the classic recipe and it’s up with the latest trends, but what really makes it stand out is its fantastic flavor and creaminess.

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Things You’ll Need for Avocado Tomato Soup

To prepare this easy gazpacho soup recipe you will need avocado, tomatoes, onion, bell pepper, garlic, and olive oil.

You will also need a blender, food processor, or a similar kitchen appliance to blend this avocado tomato soup.

Ingredients

• 4 ripe avocados
• 1kg tomatoes
• 1 cucumber
• 1 red bell pepper, seeded and chopped
• 1 onion
• 1 garlic clove
• 3 cups (750ml) water
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Fresh basil leaves (optional, for garnish)

How to Make Avocado Tomato Soup – Step by Step Guide

1. To start making this simple gazpacho recipe you have to cut the avocados in half, remove the pits, and scoop out the flesh into a large bowl. Also, core the tomatoes and chop them into medium-sized pieces and add them to the bowl with the avocados.

2. Now peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon (discard them). Chop it into chunks and add them to the bowl.

3. Then, cut the red bell pepper in half, remove the seeds and stem (discard them), chop it into pieces, then add them to the bowl. Peel and chop the onion and the garlic clove, then add it to the bowl.

4. Using a blender or food processor, blend the vegetables until smooth. Pour water into the blender with the vegetables and process again to combine until you get a homogenous mixture.

5. After that, add the olive oil, sherry vinegar, salt, black pepper, and cayenne pepper to the blender. Blend until all ingredients are well incorporated and the homemade gazpacho is smooth and creamy.

6. For the next step, pour the healthy gazpacho into a large bowl, cover it, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.

7. Once the avocado tomato soup is cold, give it a good stir. Pour it into small bowls, deep plates, or shot glasses, and garnish with fresh basil leaves on top and serve it.

Substitution of Ingredients

As well as other avocado soup recipes, there are some ingredient substitutions that you can make to the ingredients of this avocado tomato soup and you will still get a delicious dish.

To make it even creamier, you can add a few tablespoons of cream cheese, or Greek yogurt so it keeps being a keto gazpacho. 

Besides that, you can add more vegetables to this healthy creamy tomato soup, like carrots, or other types of tomatoes like heirloom, yellow or try the green tomatoe avocado gazpacho.

Lastly, this easy gazpacho has a pretty neutral flavor, but you can change that by adding two tablespoons of hot sauce or sriracha sauce.

Tips on Serving Avocado Tomato Soup

Something that we love about this best tomato gazpacho with avocado is that you can enjoy it at any type of the day, and as long as you serve it cold it will be the perfect food item.

The cold tomato gazpacho with avocado works great as a food item for brunch, especially if you serve it in small shots.

But this avocado tomato soup is an amazing main dish for lunch or dinner too, and you can top it with croutons if you think it needs more texture.

This is a vegan gazpacho, but if you don’t follow that diet then you can top it with bacon bits, shredded manchego cheese, or slices of serrano ham.

Lastly, you can make this even more of a fresh gazpacho recipe if you place some fresh mint leaves on top of it.

How to Store Avocado Tomato Soup

Once you finish making this avocado tomato gazpacho, you can pour it into a large bowl, cover it with plastic wrap, and store it in the fridge for up to 3 days.

The plastic wrap must be in contact with the top of the avocado tomato soup so it doesn’t form a thick crust.

When you are ready to serve it, just stir the easy tomato gazpacho for a bit and serve it cold.

You can’t freeze this avocado tomato soup, but some Spanish gazpacho recipes that you can prepare if you need to freeze them are the cold garlic soup and the beet gazpacho.

The avocado gazpacho recipes that you can make if you want to freeze it are the ones that don’t have tomatoes or watery vegetables but have heavy cream or milk as the main ingredients.

Recipe Card: Avocado Tomato Soup

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