Avocado Gazpacho

By Martha Rose Shulman

Published May 6, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes, plus hours' refrigeration
Rating
5(261)
Comments
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These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Featured in: Avocados: ‘Poor Man’s Butter’ No More

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Ingredients

Yield:Serves four

  • 1 large ripe avocado, about 6 or 7 ounces

  • 1 ½ pounds ripe tomatoes, cored and peeled

  • 2 to 4 garlic cloves, to taste

  • 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed

  • 2 tablespoons extra virgin olive oil

  • 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

  • ½ to 1 teaspoon sweet paprika (to taste)

  • ½ to 1 cup ice water, depending on how thick you want your soup to be

  • Salt

  • freshly ground pepper

FOR THE GARNISHES

  • ½ cup finely chopped cucumber (more to taste)

  • ½ cup finely chopped tomato (more to taste)

  • ¼ cup chopped fresh basil or parsley, or fresh basil or parsley leaves

  • ½ cup finely chopped green pepper

  • ½ cup small croutons

  • 1 hard-boiled egg, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 37 milligrams cholesterol; 210 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 806 milligrams sodium; 5 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.

  2. Step 2

    Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Tip

  • Advance preparation: This will keep for a day in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

5 out of 5
261 user ratings
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Comments

Chefjimi

Super easy to do, used food processor in place of blender. Added fresh lemon jui e at finish to brighten up flavor.
Enjoyable and different.

Bill

Got rave reviews. Subtler taste than usual gazpachos. Used chopped basil leaves for garnish.

Rebecca

You can also soak the onion in sherry vinegar to get rid of some of the bite. I usually soak it for about half an hour.

Tati

Added smoked Spanish paprika for a little extra pizzazz!! And used apple cider vinegar. Came out so good, I’ll be making it all avocado season!!

Laura

For a more tomato taste add 1/2 avocado instead of a whole one

Sarah B

I love this recipe— it has everything you need for a summery, healthy meal! I added quicos (corn nuts) instead of bread crumbs and loved the texture/flavor addition.

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