Avocado Gazpacho

By Martha Rose Shulman

Avocado Gazpacho
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus hours' refrigeration
Rating
5(226)
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.

Ratings

5 out of 5
226 user ratings
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Comments

Bill

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

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.

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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