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Classic Gazpacho with Diced Avocado (Cold Vegetable Soup)

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Classic Gazpacho with Diced Avocado (Cold Vegetable Soup)

Classic Gazpacho with Diced Avocado (Cold Vegetable Soup)

Jessica Braider
Gazpacho has been a favorite of mine since childhood. This recipe has a classic gazpacho flavor but adds a nice creamy twist with the addition of avocado. I have also seen delicious variations adding melon, cumin, fresh lime juice, or blending in stale bread to thicken the soup.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish, Soup
Cuisine Mediterranean, Spanish
Servings 6 servings


  • 1 clove garlic halved
  • 5 - 6 tomatoes 2 1/2 lbs., quartered
  • 1 cucumber peeled if desired and halved
  • 1 green bell pepper quartered
  • 1/4 red or yellow onion
  • 1/2 - 1 jalapeño pepper with or without seeds (with seeds makes it spicier), to taste
  • 1/4 - 1/2 cup fresh flat leaf parsley to taste, chopped
  • 1 1/2 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. apple cider vinegar or sherry vinegar
  • 1 avocado diced


  • Put the garlic, half of the tomatoes, half of the cucumber, half of the bell pepper, the onion, and the jalapeño into a food processor or powerful blender and puree.
  • Transfer it to a large bowl. Add the remaining tomatoes, cucumber, and bell pepper along with the parsley, salt, oil, and vinegar into the food processor or blender and pulse to desired consistency, either chunky or more finely chopped.
  • Transfer it to the serving bowl. Chill for at least 1 hour and up to 5 days.
  • Serve with the avocado sprinkled on top of each bowl. (For picky eaters, let them dip a corner of the bread into the soup and grow accustomed to its taste that way.)


Do Ahead or Delegate: Peel the garlic, quarter the tomatoes, peel (if desired) and halve the cucumber, quarter the bell pepper, chop the parsley, or fully prepare and refrigerate the gazpacho.
Scramble Flavor Booster: Add some fresh mint along with the parsley, squeeze in some fresh lime, stir in goat cheese, and/or serve it with hot pepper sauce, such as Tabasco.
Tip: You can get the most nutritional benefit from tomatoes when they are combined with a little fat (like the olive oil in this recipe). The body better absorbs lycopene, an antioxidant found in tomatoes, when there is some healthy fat present. This is a great excuse to drizzle tomatoes with heart-healthy olive oil or to toss them with chunks of avocado.
Video: Watch Jessica make this on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 147, Total Fat: 13g, 20%; Saturated Fat: 2g, 9%; Cholesterol: 0mg, 0%; Sodium: 591mg, 24.5%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 3g, 13%; Sugar: 4g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, No-Cook, Nut-Free, Picnic, Side Dish, Soups & Stews, Summer, Vegan, Vegetarian
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