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Avocado gazpacho

Recipe by:Chef Matthew Moore
Painted Table, Fresno


  • 2 avocados, seeded, peeled and sliced
    1/2 English cucumber, cut into pieces
    1/2 cup spinach
    1/4 cup chopped red onion
    1/2 to 1 jalapeño (depending on desired heat)
    2 garlic cloves
    1/4 cup red wine vinegar
    Zest and juice of 3 lemons
    1/4 to 1/2 cup extra virgin olive oil
    Salt and pepper, to taste
    Red chili flakes, to taste


Place avocados and vegetables in a blender with vinegar, lemon juice and lemon zest, and blend on high for about
1 minute. Add olive oil and, depending on the texture you prefer, up to 3/4 cup water. Season with salt, pepper and red chili flakes. Chill in the refrigerator or serve at room temperature.

Serves 2 to 3

Photo: © 2020 Tomas Ovalle

Califonia Bountiful