Fresh Gazpacho Soup is a refreshing zesty soup that is served cold. This recipe is served with a chunky Avocado and Cucumber Relish. You will feel so good about eating this healthy veggie-packed soup.
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This soup is easy to make, delicious, and chock full of both flavor and nutrients.
When you add the avocado and cucumber relish to the top, you have an elegant dish that you can also feel good about both serving and eating.
NERD ALERT ... also, the avocado in the relish is rich in medium short-chain fatty acids - a good fat necessary for brain health!
- Veggies: Cucumbers, fresh ripe tomatoes, and red bell pepper.
- Aromatics: Cilantro, garlic, and lemon juice.
- The Basics: Avocado oil, olive oil, salt, and pepper.
Avocado Relish Ingredients:
This is like a chunky avocado salsa. It has all the basic components that a salsa would.
- Veggies: Cucumber, tomatoes, and avocados.
- Aromatics: Red onions and cilantro.
Step By Step Directions
Making the Gazpacho
Traditional gazpacho is a cold soup that is super easy to make in a food processor or high-speed blender. Not only is it packed with healthy veggies, it is packed with flavor. I love gazpacho in the summer, it's so refreshing.
- Chop: Roughly chop all of the vegetables. I like to remove the seeds from the cucumbers and tomatoes.
- Blend: Add the cucumbers, tomatoes, bell pepper, lemon juice, and oil to a high-speed blender and process until smooth.
- Chill: Add the gazpacho to a medium-sized, nonreactive bowl. Stire in the chopped cilantro. Season with salt and pepper to taste. Chill for several hours before serving.
- Chop: Dice the cucumber, onion, tomatoes, and avocados — put them into a bowl.
- Toss: Toss with cilantro, oil, and a little salt and pepper.
- Serve: Serve a dollop on top of chilled gazpacho.
SIDE NOTE ...this cold soup gets even better after a day or two in the fridge. After serving it the first time, I threw the leftover relish and a bit of extra cilantro right into the soup - rather than store it in a separate container. It made for a fantastic lunch - even two days later!
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Other Gazpacho Recipes
- Authentic Gazpacho - Gimme Some Oven
- New York Gazpacho Recipe - NYT Cooking
- White Gazpacho - Delicious Table
- Watermelon Gazpacho - Love and Lemons
Gazpacho with Avocado Relish
- Coarsely chop the cucumber, tomatoes and bell pepper. Combine with the lemon juice, oils and minced garlic.
- Puree in batches in a blender or food processor until just blended, but still slightly chunky. (I used an immersion blender.)
- Pour into a non-reactive bowl. Stir in the chopped cilantro, season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 1 hour—or up to 8 hours.
- Combine all of the ingredients for the relish in a non-reactive bowl. Season with salt and freshly ground black pepper.
- Finish with a drizzle of avocado oil. Fold gently to combine.
- Add a healthy spoonful to the top of your soup as garnish.