Cold Spanish Gazpacho with Avocado | Lunch

This gazpacho is best enjoyed on an outdoor patio just after sunset on a warm summer evening. But really, anytime you want a simple, spicy starter soup, this will do, no matter the weather. Add some crunch by topping with homemade croutons.


2 cucumbers, diced 1/2 red onion, diced

2 large tomatoes, diced 1/4 cup chopped fresh cilantro

2 avocados, diced 4 cloves garlic 2 tablespoons lime juice 1 tablespoon red wine vinegar 1/4 cup Vegetable Broth

1 chilli pepper (jalapeño, serrano, or cayenne) or 1 teaspoon hot sauce Salt and pepper, to taste


1. Mix together the cucumbers, red onion, tomatoes, cilantro, and avocados. Set half of the mixture aside. Take the other half and mix in a blender. Add the garlic, lime juice, vinegar, Vegetable Broth, and chilli pepper or hot sauce and process until smooth.

2. Transfer to a serving bowl and add reserved cucumbers, onion, tomatoes, cilantro, and avocados, gently stirring to combine.

3. Season generously with salt and pepper, to taste.

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