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Always A Hit! Avocado Gazpacho

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Fellow avocado lovers, today is your day! This quick and 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.

But for today, I continue my celebration of “all things gazpacho” inspired by Janet Mendel’s wonderful article in the LA Times Food Section. Janet posted an exotic white gazpacho recipe (Ajo blanco con uvas) - an unusual emulsion of white garlic, almonds and grapes that has its origins in the Moorish-Arabic culture. This had my curious taste buds dancing with excited anticipation. But it was the less traditional avocado gazpacho that had my nose twitching uncontrollably to the point where I actually drooled on the newspaper! Those of you who have been reading for a while are well acquainted with my penchant for avocados. Those little green bliss bombs seem to find their way into my blender on a daily basis.

Avocados make a fantastic nut free base for dips, spreads, puddings and desserts; and they are a fantastic sugar free way to thicken smoothies instead of bananas. So it begs the question. Why have I not posted an avocado gazpacho? I grabbed my blender carriage with one hand, my stash of avocados with the other, and was on an avocado gazpacho blending mission! 

Janet’s avocado gazpacho utilized the traditional soaked bread crumbs and olive oil. But just like the tomato gazpacho I made earlier in the week, I used cucumbers instead of bread to give this soup some body. This also keeps the avocado gazpacho completely raw. I also didn’t add much olive oil, as avocados are so naturally oily. I have used 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 for your raw gazpacho. I have deliberately kept this recipe simple. It is deceptively rich with a subtle flavor that dances across the palate before leaving a lasting impression. Have a few tastes of this gazpacho before you add more pizzazz.

Also allow for some chilling time to allow the flavors to infuse. Traditional raw gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado (I know! I am a pig), tomato, cilantro, and green onions. For those of you following the Body Ecology Diet just omit the tomatoes. If you serve it with all the toppings in soup bowls this recipe serves about 4 – 6 people. But those of you less indulgent avocado connoisseurs might find that “a little goes a long way”. If this is the case, you can stretch this recipe to 8 people and serve this avocado gazpacho in small ramekins or glasses for an appetizer. Alternatively, the base of this raw gazpacho is flavorful enough to stand alone. It has a smooth, creamy texture and flavor, and is delicious served as a tiny taster in shot glasses. You could jazz this avocado gazpacho up with a dash of tobasco and a sprig of cilantro. 

This recipe is gluten free, dairy free, nut free, egg free and soy free. Thankfully – not taste free! It is one of those easy recipes you will blend up again and again. Just be sure to use avocados that have just become ripe, with no bruising or brown spots -- this can really affect the flavor. Only the primo avos for this blend!

Let me know what you think. But this little raw gazpacho concoction gets a huge tick of approval from me. It is scrumptious. But then again -- I am half avocado!

Raw Vegan Avocado Gazpacho

Always A Hit! Avocado Gazpacho

  • 2 cups filtered water
  • 3 cups or 3 large avocados chopped
  • 2 cups cubed cucumbers
  • 1 cup fresh cilantro
  • 3 tablespoons finely chopped red onion
  • 2 cloves fresh garlic minced
  • 1/2 small green chile, plus more to taste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon cold pressed extra virgin olive oil
  • 1  to 1 1/2 teaspoons Celtic sea salt (depending on preference), plus more to taste


  • 1 avocado diced
  • 2 chopped green onions
  • 1 freshly diced tomato (omit if on Body Ecology)
  • 1/4 cup freshly chopped cilantro

Place all the ingredients in your blender and puree until smooth. Adjust flavors to taste and chill before serving.

Serve with “all the toppings” or on its own in small ramekins or shot glasses. 

Tip: select perfect avocados

A ripe avocado will have a dark brown/green skin that yields just a little under pressure. Place your thumb on the top of the avocado and it should have a slight give. Really soft avocados have an unpalatable flavour and the brown discolouration indicates the presence of free radicals. I always buy my avocados rock hard so that I can control the ripening process on my bench top. Then I can check them every day and get them “just right”. I buy rock hard avocados every day and have a rotation so that I have at least one that is perfect for consumption every day! To slow down the ripening process place the avocados in the fridge once they are ripe and they should keep for a few days.

I love avocado and I love this soup.


So glad you enjoyed this. I LOVE this soup!

I served this in chilled shot glasses without the garnishing as suggested and it was a big hit.


This soup was so so tasty. Such incredible flavours. Thanks for posting it. I can’t wait to try more recipes you have here. :-)


Oh thankyou. Can’t wait to hear what you think of some of the other recipes.

I tried it, and loved it! :) The chili pepper added just the right amount of kick. :)


Thanks Venita. I am so glad you enjoyed it.

Looks absolutely decadent!  Am making this tonight to have with our lime tortillas!!!!


Oh YUM! What a fabulous combination!

Made off, this is yum! Indulgent, fatty!! I made ours as called for except used some cayenne pepper powder instead of the green chili as it was what I had on hand. I served with all the toppings except the cilantro as DD (toddler) would not like. I did add additional freshly squeezed lime juice to taste and a bit more sea salt. Thanks for the look at Body Ecology diet I had never heard of it.


Yes! Cayenne pepper works really well in this raw soup. I am glad you found the Body Ecology diet. It is amazing!
For the rest of you:

Hi Tess!  Yet another lovely soup of yours under my belt - OOOOHHHH!  it was SO GOOD too!  Scott kept saying how much he LOVED this one.  Kuddos, babe!  I added some hemp seeds into the blend and used all the toppings you recommended plus a small handful of fresh sprouts - b/c I have a bunch I just made.  It was delicious!  Filling yet light!  I love those kind of meals.  Thanks for another winner!  XOXO


Tess, I was re-reading the article for this and you mentioned that it was good for 4 people or so.  Well, Scott and I are TRUE piggies - we ate the whole thing b/n the both of us.  - THAT GOOD!  Also, I think I am part/half avocado too.  It’s good to be GREEN! :)))


LOL! Yeah…or ONE if you are like me and eat the whole batch! SO glad you and Scott enjoyed this simple soup. It is SO yummy if you are an avocado lover!

I didn’t think anyone liked avocados as much as I do! I can’t wait to try this!! It sounds amazing. Can I use a jalapeno instead? I don’t know the difference between peppers. =) Yummmms!


Yes!  You can use any hot peppers you like. Just start with a little bit and add to taste. You can add more heat, but you can’t take it out, and every pepper is slightly different. ENJOY!

is there a substitute for celantro



I substituted half a bell pepper and 4 stalks of celery for the cucumber (ran out), dry cilantro and dry parsley for the fresh cilantro (ran out) and shallots for the red onion (ran out - see a theme here?) and it STILL turned out delicious. A little less water and it would have made the perfect dip as well. Loved your recipe!


Awesome! Thanks for sharing your blend Jeanette. Yum!

How long would this keep in the fridge? Can I make ahead or will the avocado oxidate?

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