Avocato Gazpacho

September is here, but the heat is still lingering. That's why we're bringing you a recipe for a fantastic alternative to traditional gazpacho.

The best known and most traditional gazpacho is the Andalusian version, which couldn't be more delicious. That's why we're going to use it as a reference to create a new version of this cold soup and tweak it to our liking by adding or substituting, as in today's recipe, tomatoes for avocados. The result is a completely different gazpacho that is every bit as good as the original.

The creaminess and flavour of the avocado gives this type of dish a simply spectacular result, so much so that the final texture is slightly thicker than the original gazpacho recipe. If you prefer a lighter version, you can modify the recipe by adding a little more cold water, according to your taste, just as you can customise the accompaniments to your liking. For this avocado gazpacho, we have opted for cherry tomatoes, diced fatty cheese and flakes of spicy La Vera paprika, but if you don't like it, you can always use diced ham and boiled egg. Of course, always drizzle with a little extra virgin olive oil. Don't miss out on trying this original gazpacho, you're sure to love it!

Recipe information

Preparation time: 15 minutes

Total time: 15 minutes

Servings: 4, 800 ml

Category: starter

Type of cuisine: Spanish

Calories per serving (kcal): 256

Ingredients for avocado gazpacho for 4 people

250 g cucumber

70 g onion

1/2 green Italian pepper

1 clove of garlic

2 large avocados

Juice of half a lemon

20 ml white wine vinegar

40 ml extra virgin olive oil

1 pinch of fine salt

1 pinch of ground black pepper

2 ice cubes

200 ml very cold water

How to make avocado gazpacho

The first thing we need to do is wash 250 g of cucumber thoroughly and cut it into small pieces. Next, peel and dice 70 g of onion; remove the seeds and white filaments from 1/2 green Italian pepper and cut it into small pieces; peel 1 clove of garlic, remove the germ so that the gazpacho does not repeat, and chop it into quarters. Set aside.

peel 2 avocados, remove the stones and place the flesh in a large bowl. Add the ingredients set aside in the previous step.

Next, add the juice of half a lemon, 20 ml of white wine vinegar, 40 ml of extra virgin olive oil, a pinch of salt and ground black pepper, 2 ice cubes and 200 ml of very cold water.

Blend with a hand blender until smooth and lump-free, and check that the texture of the gazpacho is to your liking. Personally, I like it a little thick, but if you want it more liquid, just add a little more water. Taste it to see if any ingredients need adjusting. In my case, I added a pinch more salt.

How to make avocado gazpacho

The first thing we need to do is wash 250 g of cucumber thoroughly and cut it into small pieces. Next, peel and dice 70 g of onion; remove the seeds and white filaments from 1/2 green Italian pepper and cut it into small pieces; peel 1 clove of garlic, remove the germ so that the gazpacho does not repeat, and chop it into quarters. Set aside.

Blend with a hand blender until you have a smooth mixture with no lumps, and check that the texture of the gazpacho is to your liking.

Personally, I like it a little thick, but if you want it more liquid, just add a little more water. Taste it to see if any ingredients need adjusting. In my case, I added a pinch more salt.

As it contains very cold water and ice, the gazpacho can be served immediately after making it. It can be served in small bowls or deep plates.

If you like, you can garnish it with small cubes of full-fat cheese, quartered cherry tomatoes, a few small basil leaves, a drizzle of extra virgin olive oil, a pinch of hot La Vera paprika flakes, or whatever ingredients you like best.

Easy preparation summary

Wash, cut and chop the cucumber, onion, green Italian pepper and garlic clove, and set aside.

Place the avocado pulp in a large bowl and add the reserved ingredients.

Add the lemon juice, white wine vinegar, extra virgin olive oil, salt and pepper, ice cubes and very cold water.

Blend until smooth and adjust the seasoning if necessary.

Serve in small bowls or deep plates.

Garnish to taste with the desired ingredients.