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–+ servings
Guaczpacho in a square bowl surrounded by tomatoes
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Guaczpacho (Guacamole Gazpacho)

A tasty summery chilled soup, bursting with guacamole and tomato flavors.
Course Soup
Cuisine American
Keyword guacamole gazpacho
Prep Time 15 minutes
Chill 2 hours
Total Time 15 minutes
Servings 6 servings
Author Karen Gibson

Equipment

Ingredients

  • 1 1/2 pounds fresh tomatoes , cored, seeded and roughly chopped
  • 1 slice of bread , crusts removed, soaked in water for a few minutes
  • 1 cucumber , peeled and seeded
  • 1 clove of garlic , peeled and roughly chopped
  • 1/2 medium avocado , peeled
  • 2 heaping tablespoons red onion , chopped
  • 2 tablespoons fresh cilantro , thick stems removed
  • juice and zest from 1/2 lime
  • 1 tablespoon sherry vinegar
  • 1 teaspoon sea salt , plus extra to taste
  • 1/2 cup extra virgin olive oil

Instructions

  • Purée all of the ingredients in a blender or food processor. Taste, and add more salt if necessary.
  • Optional: for a thinner soup, pour the gazpacho through a coarse sieve, pushing it through the weave with the back of a spoon.
  • Chill for at least 2 hours. Top with your favorite garnish when serving (I like crunchy croutons or a sprinkling of herbs).