Califonia Bountiful
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Avocado gazpacho

Avocado gazpacho


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

Gazpacho is a cold soup of Spanish origin, often eaten during warm summer weather. You can mix a little California into your dish with chef Matthew Moore's avocado gazpacho, for which you'll need two of the Golden State fruits. Want to add heat? Toss in extra jalapeños!


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