Creamy avocado gazpacho

This soup is perfect for a hot summer day. There is no cooking required. Avocados are rich in monounsaturated fats and vitamins C and A.

This is my version from Delicious TV program that I found in the book Totally Vegetarian:


  • 3-4 cups vegetable stock
  • 3 ripe avocados, pitted and chopped
  • 9 crushed garlic cloves
  • 1 tbsp fresh lime juice
  • 6 tbsp non-dairy plain yogurt
  • 1 tsp hot red pepper sauce
  • pepper to taste
  • 3 tbsp chopped cilantro
  • 1 fresh tomato, seeded and chopped

Combine half of the stock, the avocados, garlic, lime juice, yogurt, and pepper sauce in a blender and blend until smooth. Add the remaining stock and blend for about one minute. Season with pepper. Chill the soup for about one hour before serving. Garnish each serving with cilantro and tomato.

Serves: 3


Creamy avocado gazpacho