Holy Guacspacho!
Chilled Avocado and Red Onion Soup with Olive Oil and Fresh Herbs
20 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Spanish cuisine meets creamy avocado for a summer dinner that’s as refreshing as it is vibrant. This gazpacho skips the tomatoes and lets avocado take center stage, teaching you the art of balancing richness with bright acidity.
Equipment needed
- blender
Ingredients
Yield
4
Instructions
- 01Reserve 2 tablespoons of the diced red onion and a few herb leaves for garnish; set aside.
- 02In a blender, combine the avocado, remaining red onion, cucumber, cilantro, parsley, olive oil, lime juice, garlic, jalapeño, cold water, white wine vinegar, kosher salt, and black pepper. Blend until completely smooth and creamy.
- 03Taste and adjust seasoning if needed, then blend briefly again.
- 04Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 1 hour to chill thoroughly.
- 05Stir the soup, then ladle into bowls. Top with reserved diced red onion and herb leaves. Drizzle each serving with a little extra olive oil.
- 06Serve immediately while cold.
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