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Fresh Chilled Gazpacho Soup Recipe with Creamy Avocado and Cilantro

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A light, bright, and easy chilled gazpacho soup featuring fresh tomatoes, creamy avocado, and herbal cilantro. Perfect for hot summer days, this refreshing soup is dairy-free and full of bold flavors.

Ingredients

Scale
  • 4 cups fresh ripe tomatoes, chopped (about 800g)
  • 1 medium cucumber, peeled and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 1 small garlic clove, minced
  • 1 medium ripe avocado, peeled and pitted
  • 1/2 cup fresh cilantro leaves, packed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 cup cold water (120 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, cilantro sprigs, drizzle of olive oil

Instructions

  1. Prep the Veggies (10 minutes): Wash all fresh produce. Chop tomatoes, cucumber, red bell pepper, and red onion into roughly 1-inch pieces. Mince the garlic and peel the avocado, removing the pit. Set aside about a quarter of the avocado for garnish if desired.
  2. Blend the Base (5 minutes): Add chopped tomatoes, cucumber, bell pepper, red onion, garlic, avocado, and cilantro leaves to a blender or food processor. Pour in olive oil, sherry vinegar, and half the cold water.
  3. Pulse and Puree (3-5 minutes): Pulse the mixture to break down larger chunks, then blend continuously until smooth and creamy. If the soup is too thick, gradually add remaining cold water to reach preferred consistency.
  4. Season and Adjust (2 minutes): Taste the soup and season with salt and freshly ground black pepper. Add more sherry vinegar or a squeeze of lime juice if more acidity is desired.
  5. Chill (at least 1 hour): Transfer soup to a bowl or airtight container and refrigerate for at least one hour to let flavors meld and soup become refreshing.
  6. Serve and Garnish: Stir soup gently before serving. Ladle into bowls and garnish with diced avocado, cilantro sprigs, and a drizzle of olive oil if desired. Optionally sprinkle chili flakes for a subtle kick.

Notes

Use Roma or plum tomatoes for best flavor and less watery soup. Chill soup for at least one hour for best taste. Blend avocado last for chunkier texture or with other ingredients for smooth creaminess. Adjust acidity gradually with sherry vinegar or lime juice. Soup can be garnished with diced avocado, cilantro sprigs, olive oil drizzle, or chili flakes. Store in airtight container in fridge up to 3 days. Best served cold.

Nutrition

Keywords: gazpacho, chilled soup, avocado soup, cilantro, summer recipe, dairy-free, gluten-free, refreshing soup

Find it online: https://evabakery.com/fresh-chilled-gazpacho-soup-recipe-with-creamy-avocado-and-cilantro-easy-and-refreshing/