Avocado Gazpacho

By Martha Rose Shulman

Avocado Gazpacho
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus hours' refrigeration
Rating
5(237)
Comments
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These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Featured in: Avocados: ‘Poor Man’s Butter’ No More

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Ingredients

Yield:Serves four
  • 1large ripe avocado, about 6 or 7 ounces
  • 1½pounds ripe tomatoes, cored and peeled
  • 2 to 4garlic cloves, to taste
  • 2heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
  • 2tablespoons extra virgin olive oil
  • 1 to 2tablespoons sherry vinegar or wine vinegar (to taste)
  • ½ to 1teaspoon sweet paprika (to taste)
  • ½ to 1cup ice water, depending on how thick you want your soup to be
  • Salt
  • freshly ground pepper

    • For the Garnishes

    • ½cup finely chopped cucumber (more to taste)
    • ½cup finely chopped tomato (more to taste)
    • ¼cup chopped fresh basil or parsley, or fresh basil or parsley leaves
    • ½cup finely chopped green pepper
    • ½cup small croutons
    • 1hard-boiled egg, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

191 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 5 grams protein; 805 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.

  2. Step 2

    Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Tip
  • Advance preparation: This will keep for a day in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

5 out of 5
237 user ratings
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Comments

Chefjimi

Super easy to do, used food processor in place of blender. Added fresh lemon jui e at finish to brighten up flavor.
Enjoyable and different.

Bill

Got rave reviews. Subtler taste than usual gazpachos. Used chopped basil leaves for garnish.

Sally

This is now my go-to gazpacho. The avocado adds such a nice heft and smoothness. Finished with a splash of sherry vinegar and added hot smoked paprika for a nice kick.

Laura

For a more tomato taste add 1/2 avocado instead of a whole one

Sarah B

I love this recipe— it has everything you need for a summery, healthy meal! I added quicos (corn nuts) instead of bread crumbs and loved the texture/flavor addition.

Susie S

We added some coconut cream to decrease the stronger onion flavor. Also added 1/2 lemon, 1/2 tsp smokey paprika, some cayenne, a little chipotle chili spice, some TJ’s ajika seasoning, and a couple tbsps of verde tomatillo salsa. Very good recipe and results.

Rebecca

You can also soak the onion in sherry vinegar to get rid of some of the bite. I usually soak it for about half an hour.

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