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Gazpacho with Avocado

Gazpacho with Avocado
Total time:

10 min

Prep time:

0 min

Cook time:

10 min

The classic summer cold soup favorite from Spain gets an update with Fresh California Avocados.


Serving Size: 6

1 lb. tomatoes, chopped
1 (14.5-oz) can diced tomatoes
1 green bell pepper, chopped
1/2 cups STAR Red Wine Vinegar
2 Tbsp. STAR Extra Virgin Olive Oil
1 cups water
1 cucumber, chopped
2 garlic cloves, crushed
1 ripe, Fresh California Avocado, peeled and cubed

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste. 
  2. Refrigerate for several hours or overnight. Serve in bowls and garnish with cubed avocado.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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