Raw Vegan Avocado Gazpacho

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender

This easy raw gazpacho is like liquid guacamole. This blend kicked me into a pleasure-induced coma and had me ready to coat-check my teeth. I'm now dreaming up a recipe for a taco in a glass. Hmmm...

Tweak the onion, lime juice, chile, and salt to taste. I serve this soup as a main meal with lots of veggie toppings. This way, it serves about 4 people. But, this blend is also sensational served in shot glasses for parties. A splash of tabasco is magic, too.

Just use avocados that are ripe with no bruising or brown spots to avoid avo flavor funk.

Raw Vegan Avocado Gazpacho

Raw Vegan Avocado Gazpacho

Serves 4 to 610 MINS


  • 2 cups (240ml) filtered water
  • 2 medium avocados, peeled and pitted 
  • 2 cups diced English cucumber
  • 1 cup firmly packed fresh cilantro leaves (1 bunch)
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped red onion, plus more to taste
  • 2 teaspoons minced garlic (2 cloves)
  • 1 small green chile, ribbed and seeded, plus more to taste
  • 1 1/4 teaspoons Celtic sea salt, plus more to taste
  • Pinch of freshly ground black pepper, plus more to taste
  • 1 cup ice cubes


  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons finely chopped green onions (white and green parts)
  • 2 tablespoons finely chopped fresh cilantro
  1. Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and blast again on high for 10 to 20 seconds until chilled and smooth.
  3. Serve immediately topped with avocado, green onions, and cilantro.

Photo by Trent Lanz; styling by Alicia Buszczak


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