Tuesday, March 22, 2016

Avocado Basil Gazpacho

creamed avocado gazpacho with chopped vegetables

Smooth, creamy, and crunchy describes this delightfully healthy gazpacho.
Looking for something fast and easy that makes a nice presentation? Try this aromatic avocado basil gazpacho. Made in the blender, the flavor is mild and pleasing, while the texture is silky, and the bold green color is inviting. .

This recipe, like most gazpacho recipes, is made up of a variety of raw vegetables and is served cold in the summer or at room temperature in the winter. I love it because it because it's vegan, naturally gluten free, healthy, and easy. The perfect light starter for any meal!

Avocados are a great source of good fat, taste delicious, and can be used in a variety of recipes. Although I usually just add avocado to my salads or whip up a simple guacamole, this avocado gazpacho is a little more interesting! 

Quick Facts About Avocado

  • Considered a super food that is packed with valuable minerals 
  • High in fiber
  • Contains heart healthy monounsaturated fatty acids ( that may help lower cholesterol) 
  • Contains more potassium than  bananas
  • Contain powerful antioxidants important to eye health  (Lutein and Zeaxanthin) 

Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time:  10 minutes for soup: additional 10 minutes for raw vegetable topping
Cook Time: None
Makes:  6 four ounce servings 
Notes: This soup is thick, rich and creamy . A 4 ounce serving is perfect

avocado gazpacho ingredients for soup

Ingredients for soup:
1 large Haas-type avocado peeled and quartered, 
2 Persian cucumbers, chopped in large chunks for blender
2 cups loosely packed fresh basil  
1/2 clove fresh garlic, chopped ( more if you are a raw garlic lover)
1 bunch of scallions, sliced to place in blender
1/2 small red onion, chopped
Juice of one large juicy lime
2 cups of water
1 teaspoon of sea salt or Himalayan salt 
1/2 cup total of finely chopped red onion, cucumber, yellow pepper, celery, cherry tomatoes, black olives for the garnish

Place the avocado, cucumber, garlic, scallions, basil, and red onion in a blender. Add the water and salt and process in blender until everything is completely smooth. Pour the liquid mixture into small glass bowls and refrigerate for 4-6 hours.  Serve garnished with 1 tablespoon of finely chopped vegetables for each serving.

raw vegetable salsa

Vegetable ingredients for the garnish: 
5 red grape tomatoes, cut in half and then diced
5 yellow grape tomatoes, cut in half and then diced
1/2 red onion, diced fine
2  red radishes, diced fine
1/4 red pepper , diced fine
1/2 Persian cucumber chopped
1 rib celery, diced fine
Optional: chopped cilantro, chopped mint, 

Toss all of the chopped vegetables together and use 1 Tablespoon to garnish each bowl. 
Garnish in advance or apply when serving

Helpful Tips for buying and  using avocados:

1.  If you are not going to serve guacamole right away, hold onto the pit and place it in the bowl with the refrigerated guacamole. Remove just before serving. The pit will keep the guacamole from turning brown.

2. How do you know when an avocado is ripe and ready to use? The skin turns brown, and becomes soft to touch. Once this happens use it immediately or refrigerate it for another day. A hard green avocado takes about 3-5 days to ripen, depending on the weather. ( faster in warmer weather).

3.  If you want to speed up the ripening process,  put the avocado into a brown paper bag ( not a plastic bag) together with a banana or apple. The gasses from the other fruit will speed up the ripening process

Want More??
For a really in depth understanding of the health benefits of avocado and some additional recipes  click for Nancy's Quick and Spicy Guacamole 

My Notes: 
My recipe is a perfect kosher for Passover recipe
During the winter: Refrigerate the vegetables before preparation, if you want to serve at room temperature!
During the summer: Refrigerate the soup and serve refreshingly cold!

                      Sharing on my list of blog carnivals and on  on 
                                Weekend Cooking on Beth Fish Reads where anyone can share a food related post

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  1. Love avocado and in summer I also make a cold soup similar to this one. Yummy!

    1. laka,
      I love avocado too and find so many ways to make it including in a cold soup which is always delish. I posted a recipe for a avocado soup detox with apple cider vinegar too..

  2. Hi Judee,
    Avocados are so abundant in Brazil and only recently I began enjoying them in savory dishes rather than sweet (more popular here). What have I been missing! Always great to add savory uses to this super food! Thanks for sharing!

    1. Funny, we enjoy avocado in mostly savory dishes like guacamole.. I've only had it in a sweet recipe once- but I like them either way.. thanks for stopping by

  3. Avocado basil gazpacho looks really yum, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

  4. I wonder what this would be like without garlic and onion?

    1. If you try it , let me know.. WE like garlic and onion so it enhance it for us.

  5. Interesting variation on the Spanish traditional versions.

    best... mae at maefood.blogspot.com

    1. Yes Mae, There are so many variation for making this traditional Spanish soup

  6. Perfect timing for summer eating! I love gazpacho!

  7. I love the idea of adding avocado to gazpacho! Your recipe looks delicious, Judee. Sometimes, as much as I like tomatoes, I find gazpacho a little acidic - but the avocado would definitely avoid that, as well as making it all so much more nutritious! Thank you so much for sharing with us at the Hearth and Soul Link Party. I'll be sharing this post on our Facebook page later today. Hope to see you at the party this week!

    1. April,
      I agree that this soup gets a kick from the avocado and some healthy added nutrition

  8. Wow, does this look good! Why have I never thought to pair Avocado with basil? Thanks for this brilliant idea.


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