Holy Guac-amole Gazpacho

Chilled tomato and avocado soup finished with a bright olive oil drizzle

30 minutes

Serves 4

SideItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb

Herb's take

Spain may have invented gazpacho, but we’re taking it on an Italian vacation. This soup is creamy, vibrant, and proof that avocado is just as at home in a blender as it is on toast.

Ingredients

Yield

2 cups ripe tomatoes, cored and roughly chopped
1 large ripe avocado, peeled and pitted
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 cup cold water
1/4 cup fresh basil leaves, plus more for garnish
1/4 teaspoon freshly ground black pepper

Instructions

01
In a blender, combine the chopped tomatoes, avocado, and cold water. Blend until mostly smooth.
02
Add salt, red wine vinegar, basil leaves, and black pepper. Blend again until completely silky.
Herb says
Adding acid after the first blend means your avocado stays vibrantly green, not army-drab.
03
With the blender running on low, drizzle in the olive oil until fully incorporated and the soup has a creamy consistency.
Herb says
Emulsifying oil at the end gives you a luscious, almost velvety mouthfeel.
04
Taste and adjust seasoning if needed.
05
Cover and chill in the refrigerator for at least 20 minutes, or until cold.
Herb says
Gazpacho is all about contrast, don’t skip the chilling time. Warm avocado soup? No thanks.
06
Ladle into bowls. Garnish with a drizzle of olive oil, a sprinkle of diced avocado and tomato, and a basil leaf.

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HERB

Holy Guac-amole Gazpacho

Ingredients

Instructions