Recipe courtesy of Fanny Slater

Avocado and Heirloom Tomato Gazpacho

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Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.
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  • Level: Easy
  • Total: 3 hr 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  2. In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar. 
  3. Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt. 

Cook’s Note

Feeling fancy? Sprinkle a pinch of fresh crabmeat over this chilled tomatoey mixture. Feeling spunky? Prepare this as a soup-shooter-style party app and quiz your friends on the secret ingredient (avocado) that smooth-ifies the soup. Winner gets…more soup.

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