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Avocado Gazpacho

Avocado Gazpacho

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LUNATERIAN

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
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Reviews

Baking Nana
6
12/11/2012

Hubby gave this 5 stars. I couldn't eat it because of the cucumbers but everyone seemed to enjoy it very much. Thanks!

Sharesa Parker
1
6/30/2014

We added shrimp to is for protein but it was delish!!

justmyopinion
0
9/22/2014

I also really liked this. The V8 adds some extra flavor. I didn't use the canned tomatoes, as the tomatoes I used were fresh from my garden, so I just used more of them. The avocados were a great addition to gazpacho. I also used REALLY good quality olive oil; it added a wonderful richness to the flavor. Best if left to "set" overnight; the cucumbers soften up a bit more. But super easy, and oh so tasty. Would serve this as a beginning soup to a nice meal for company anytime.