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Smokey California Avocado, Shrimp, and White Bean Gazpacho

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Nutritional Highlights (Per serving) See Full
320 Calories
20 g Fat
980 mg Sodium
Smokey California Avocado, Shrimp, and White Bean Gazpacho




Serves: 6

2 3/4 lbs. tomatoes
1 1/2 cups diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
1 cup diced red onion
2 small shallots
1 1/2 cups canned tomato juice
1/3 cup Extra virgin olive oil
2 1/2 Tbsp. sherry wine vinegar
2 Tbsp. finely chopped chipotle pepper in adobo sauce or to taste
1 cup cooked rock shrimp, very coarsely chopped
2/3 cup cooked cannellini beans
1 California Avocado, about 8 ounces, cut in small dice
1/2 Tbsp. salt, or to taste
As needed Tortilla chips as needed for garnish
As needed Chopped cilantro as needed for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
  2. Cut tomatoes in half horizontally.
  3. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
  4. Cut each tomato half in two.
  5. In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.
  6. Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
  7. Stir in shrimp, beans, avocado, and salt.
  8. Chill at least 3 hours to marry flavors.
  9. Serve cool but not icy.

Serving Size = 1.5 Cup

*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.


Nutrition information per serving

Calories 320
Total Fat 20 g
Cholesterol 75 mg
Sodium 980 mg
Protein 12 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe by Restaurant Business Magazine


(1 Ratings)