Gazpacho Verde with Avocado
Ingredients
- 2 large English cucumbers peeled, roughly chopped (about 4 cups)
- 2 medium ripe Hass avocados pitted and flesh scooped
- 1 large green bell pepper seeded and roughly chopped
- 1 small shallot roughly chopped
- 1 clove garlic peeled (use 2 cloves if you love garlic)
- 3 tablespoons sherry vinegar plus more to taste; white wine vinegar works as a substitute
- 3 tablespoons extra-virgin olive oil plus more for garnish; use a good-quality Spanish variety if possible
- 1/2 cup cold water add more to reach desired consistency
- 1/2 cup fresh flat-leaf parsley or basil leaves loosely packed; cilantro also works well
- 1 medium scallion green and white parts, roughly chopped
- 1 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 small jalapeño optional; seeded for mild heat, unseeded for more spice
- 1/2 cucumber (thinly sliced into rounds or ribbons)
- 2 tablespoons extra-virgin olive oil for drizzling
- handful microgreens or fresh herbs basil, chives, or parsley work beautifully
- 2 tablespoons toasted pepitas optional, for crunch and added nutrition
- pinch flaky sea salt for finishing
Instructions
- Peel and roughly chop the cucumbers, removing the ends. Seed and chop the green bell pepper. Peel the shallot and garlic. Scoop the avocado flesh from the skin. If using jalapeño, remove the seeds for mild heat or leave them in for more spice.
- Add the cucumber, green bell pepper, shallot, garlic, scallion, and fresh herbs to a high-powered blender. Add the sherry vinegar and cold water. Blend on high for 60 to 90 seconds until very smooth.
- Add the avocado flesh and extra-virgin olive oil to the blender with the blended vegetable mixture. Blend again on high for another 60 seconds until completely smooth and creamy. The avocado is added in a second step to ensure the other vegetables are fully broken down first.
- Season with sea salt and black pepper. Blend briefly to incorporate. Taste carefully — cold soups need assertive seasoning. Add more vinegar for brightness, more salt for depth, or a splash more water if you prefer a thinner consistency.
- For best results, transfer the gazpacho to a sealed container or covered pitcher and refrigerate for at least 30 minutes (or up to 24 hours) before serving. This resting time allows the flavors to meld and the soup to reach an ideal serving temperature. Press plastic wrap directly against the surface if refrigerating for more than an hour to prevent the avocado from browning.
- For an ultra-smooth, restaurant-quality texture, pour the chilled gazpacho through a fine-mesh sieve, pressing gently with a spatula to pass it through. This step is optional but creates a noticeably more refined result.
- To serve, ladle the chilled gazpacho into cold bowls. Garnish with thin cucumber slices or ribbons, a generous drizzle of extra-virgin olive oil, a handful of microgreens or torn fresh herbs, toasted pepitas if using, and a pinch of flaky sea salt. Serve immediately.
Notes
Make-Ahead: This gazpacho is best made at least 30 minutes ahead and will keep well in the refrigerator for up to 48 hours. Press plastic wrap directly against the surface to prevent browning from the avocado. Stir or briefly re-blend before serving. Consistency: For a thicker soup, reduce the water to 1/4 cup. For a thinner, more drinkable consistency, add up to an additional 1/2 cup cold water and adjust seasoning accordingly. Freezing: Not recommended — the avocado and cucumber have high water content and the texture will become watery and grainy upon thawing. Vinegar Substitute: White wine vinegar, apple cider vinegar, or fresh lemon juice can all substitute for sherry vinegar. Start with a smaller amount and adjust to taste. Servings: This recipe makes approximately 5 to 6 cups of soup, serving 4 as a starter or 2 to 3 as a main course lunch.