Avocado Gazpacho Shooters

There's nothing like a ripe tomato to get your summer juices flowing. Whether you grow your own or get seduced at the market, this recipe is satisfyingly refreshing -- and easy on the waistline.
Save Recipe
  • Level: Easy
  • Total: 3 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 servings
  • Nutrition Info
Share This Recipe


3 large ripe tomatoes (about 1 1/2 pounds), cored and chopped

1 small onion, chopped

1 bell pepper, seeded and chopped

1 cucumber, peeled, seeded and chopped

3 cups tomato juice

2 tablespoons fresh lime juice plus 2 limes, quartered, for serving

2 avocados, peeled and chopped

Kosher salt and freshly ground black pepper

1 jalapeno, seeded and chopped

1/4 cup chopped fresh cilantro or parsley 


  1. Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges.