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A beautifully plated bowl of gazpacho verde with avocado, garnished with sliced cucumber, a drizzle of olive oil, microgreens, and a swirl of cream on a white ceramic bowl against a light linen backdrop

Gazpacho Verde with Avocado

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 280 kcal

Equipment

  • High-powered blender
  • Fine-mesh sieve (optional)
  • Large airtight container
  • Chilled serving bowls
  • Measuring cups and spoons

Ingredients
  

Soup Base

  • 2 English cucumbers roughly chopped, about 3 cups
  • 2 green bell peppers cored, seeded, and roughly chopped
  • 2 ripe Hass avocados halved, pitted, and scooped
  • 2 cloves garlic peeled
  • 1 small shallot roughly chopped
  • 2 slices day-old white bread crusts removed, torn into pieces
  • 3 tablespoons sherry vinegar plus more to taste
  • 1/4 cup extra-virgin olive oil best quality available, plus more to garnish
  • 1/2 cup ice-cold water plus more to adjust consistency
  • 1 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves optional, for herbaceous depth

To Garnish

  • 1/4 English cucumber thinly sliced into rounds or ribbons
  • 2 tablespoons extra-virgin olive oil for drizzling
  • 1 handful fresh dill or basil torn
  • 1/4 teaspoon flaky sea salt such as Maldon
  • 2 tablespoons toasted pepitas or Marcona almonds optional, for crunch

Instructions
 

Blend the Soup

  • Chill your serving bowls in the refrigerator for at least 30 minutes before serving — cold bowls keep the soup at its best temperature longer.
  • Add the chopped cucumber, green bell pepper, garlic, and shallot to a high-powered blender. Blend on high for 60–90 seconds until completely smooth.
  • Add the torn bread pieces and blend for another 30 seconds until fully incorporated. The bread provides body and a classic Spanish gazpacho texture.
  • Add the avocado, sherry vinegar, salt, pepper, and fresh basil if using. Blend on high for 60 seconds.
  • With the blender running on low, slowly drizzle in the extra-virgin olive oil through the lid opening. This emulsifies the oil into the soup, creating a glossy, restaurant-quality finish.
  • Add the ice-cold water and blend briefly to incorporate. Taste and adjust seasoning — add more salt, sherry vinegar, or water to reach your preferred flavor and consistency.

Chill and Serve

  • Transfer the gazpacho to a large covered container and refrigerate for at least 30 minutes, or up to 24 hours. The flavor improves significantly as it rests.
  • Before serving, taste again and re-season if needed — cold temperatures dull salt and acid, so you may need a small additional pinch of salt and splash of vinegar.
  • Pour into chilled bowls. Garnish each bowl with thin cucumber slices, a generous drizzle of extra-virgin olive oil, torn fresh herbs, a pinch of flaky sea salt, and toasted pepitas or Marcona almonds if using.
  • Serve immediately and enjoy cold.

Notes

Make-ahead tip: Prepare up to 24 hours in advance. Press plastic wrap directly onto the surface of the soup to prevent oxidation and browning. Storage: Keep in an airtight container in the refrigerator for up to 2 days. Not suitable for freezing as avocado changes texture when frozen. For extra smoothness: Strain the blended soup through a fine-mesh sieve for a truly restaurant-quality, glass-smooth texture. Spice it up: Add one serrano or jalapeño pepper (seeds removed for mild heat, seeds in for bold heat) to the initial blend with the cucumber and green pepper.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 3gFat: 23gSodium: 420mgFiber: 7gSugar: 5g
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