Avocado Gazpacho
Avocado Gazpacho is a fresh twist on the traditional cold soup. Photo courtesy Avocados From Mexico.




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May 2010
Last Updated December 2012

Product Reviews / Main Nibbles / Soups & Stocks

Avocado Gazpacho Recipe

Page 3: Chilled Avocado Soup


This is Page 3 of six pages of avocado recipes. This avocado gazpacho recipe can be enjoyed year-round. It can be served room temperature instead of chilled. In fact, National Gazpacho Day is in late fall, December 6th (see all the food holidays). For a Christmas touch, add more diced red pepper garnish to the green soup.

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Avocado Gazpacho Recipe

Served as a first course or accompaniment, this soup is excellent paired with the Spicy Avocado & Shrimp Cocktail. You can serve the shrimp cocktail with a soup “chaser” in a juice glass or Champagne flute. Recipe yields 5 cups of soup.


  • 3 fully ripened avocados, halved, pitted, peeled and diced
  • 2 cups peeled, seeded and diced cucumbers
  • 3/4 cup chopped fresh tomato
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) ready-to-serve chicken broth
  • 1 to 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cups tortilla chips, coarsely broken


  1. Reserve 1/2 cup diced avocado for later use.
  2. In a blender, place half of the remaining avocado, cucumber, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat with other half of ingredients. Chill in refrigerator until ready to serve.
  3. Just before serving: In a bowl, toss together reserved 1/2 cup avocado with the chips.
  4. To serve: Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound of the avocado-chip mixture. If desired, top with a small cluster of greens or cilantro springs.


Continue To Page 4: Spicy Avocado & Shrimp Cocktail

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Recipe courtesy Avocados From Mexico. All other materials

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