As featured in Coral Weddings, this Avocado Gazpacho Recipe for a chilled summer soup is courtesy of the main character, Marina Moore, and is featured in her Summer Beach restaurant, the Coral Cafe. The addition of avocados creates a creamier version than the traditional Spanish gazpacho. While this creamy soup is refreshing in the summer months, it's also fine for light, healthy luncheon fare any time of year.
In Southern California, avocados are plentiful, with different varieties ripening at various times from spring through fall. With local avocados, tomatoes, basil, lemon, and onions from my garden, this is a quick and easy meal that won’t heat the kitchen. Look for the creamiest avocados, such as Hass or Reed varieties.
For added protein, include bay shrimp as an additional garnish. If you find the garlic and onion flavors too pungent, sauté lightly in olive oil before adding to the blender or food processor.
For a southwestern U.S.-inspired dish, garnish with cilantro, tortilla chips or strips, pepitas, and chunky salsa. Otherwise, basil and herb croutons are a nice garnish combination. If you know your guests’ preferences, you may serve the finished gazpacho with garnishes. If not, serve garnishes in small bowls and let your guests add what they like. For more literary-inspired recipes, visit my blog.
Avocado Gazpacho Recipe
Serves 4
Ingredients
3 medium-sized ripe avocados (or 2 large), 6 to 8 ounces (175 to 225grams)
1 1/2 pounds ripe tomatoes peeled and cored, or canned tomatoes (16 to 24 ounces), (450 to 650 grams)
2 to 5 cloves of garlic to taste
2 Tbsp yellow onions, diced (30 grams)
2 Tbsp yellow, and green peppers, diced (30 grams)
2 Tbsp extra virgin olive oil (60 ml)
Juice of 1 lemon or 1 Tbsp (30 ml)
1 Tbsp sherry vinegar or wine vinegar (30 ml)
1/2 to 1 cup (4 to 8 ounces) of chilled water (1/2 to 1 pint, 100 to 225 ml)
1/2 to 1 teaspoon sweet paprika (2 to 5 ml)
1/2 tsp kosher or sea salt, to taste (2 to 5 ml)
1/2 tsp cracked pepper, to taste (2 to 5 ml)
Optional Garnishes:
1/2 to 1 cup finely chopped tomato (100 to 225 ml)
1/2 to 1 cup finely chopped cucumber (100 to 225 ml)
1/2 to 1 cup finely chopped mango (100 to 225 ml)
3 Tbsp chopped fresh basil (50 grams)
3 Tbsp cilantro (50 grams)
1/2 cup tortilla chips or croutons (100 ml)
1 cup Bay (small) shrimp (225 ml)
Toasted pepitas, sprinkle
Instructions
1. In a food processor or blender, combine chopped avocados, tomatoes, garlic, onion, pepper, olive oil, lemon juice, and sherry or wine vinegar. Puree until a smooth consistency is reached. Add seasonings to taste. Add chilled water a little at a time until desired consistency is reached. It should be velvety smooth, not too thick nor too thin. However, if you prefer your gazpacho a little chunky, reserve half the avocados and tomatoes to add at the end and pulse quickly.
2. Chill for 2 to 3 hours. Serve in large soup bowls with plenty of room for garnishes.
3. Serve soup cold with selected garnishes on top or on the side in small bowls.
4. Keeps in the refrigerator for 1 to 2 days. Note: Bright green avocado flesh naturally darkens when exposed to oxygen, although lemon juice helps maintain brightness. If your soup takes on a slightly brownish hue the next day, it is still good to eat. Stir well and serve.
This avocado gazpacho pairs well with Sea Breeze Cocktails for refreshing summer meals.
