Raw Vegan Avocado Gazpacho Soup

  • 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” that kicked me into a pleasure-induced coma and that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass.” Hmmm…food for thought.

Tailor this soup to your own preferences. I've suggested quantities for garlic, salt and herbs as a guide only. These quantities led me to my perfect blend. But you might want a bit more heat, garlic or cilantro.

I served this soup as a main meal with lots of toppings. That way, it serves about 4 people. But, this gazpacho is also sensational served in shot glasses sans toppings at parties. A splash of tabasco is magic, too.

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

Raw Vegan Avocado Gazpacho Soup

Raw Vegan Avocado Gazpacho Soup

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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