Raw Vegan Avocado Gazpacho

    30 minutes

    This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. I have deliberately kept this soup simple. It is deceptively rich – with a subtle flavour that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavours to infuse.


    California, United States
    12 people made this

    Serves: 6 

    • 3 cups or 3 large avocados chopped
    • 2 cups cubed cucumbers
    • 1 cup fresh coriander
    • 1/4 cup chopped red onion
    • 2 cloves fresh garlic minced
    • 1 tablespoon or half a small green chilli chopped (for a bit of heat)
    • 3/4 cup filtered water to thin out to desired consistency.
    • 1/4 cup fresh lime juice (juice of 2 juicy limes)
    • 1 tablespoon cold pressed extra virgin olive oil
    • 1 teaspoon sea salt
    • Garnish
    • 1 avocado diced
    • 2 chopped green onions
    • 1 freshly diced tomatoes (omit if on Body Ecology)
    • 1/4 cup freshly chopped coriander

    Preparation:10min  ›  Extra time:20min chilling  ›  Ready in:30min 

    1. Place all the ingredients in your blender and puree until smooth.
    2. Flavour to taste and chill before serving.
    3. Serve with “all the toppings” or on its own in small ramekins or shot glasses.

    See it on my blog

    The Blender Girl

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