Gazpacho with Avocado Cream

This easy-to-make cool soup is the perfect lunch on a hot summer day or a light summer dinner. Its full of raw cooling summer veggies with a delicious tomato basil flavour. 


Gazpacho Ingredients

  • 1 250g can peeled tomatoes (option to use 250g of fresh tomatoes here also)
  • 1 large cucumber, peeled, seeded & chopped
  • 1/2 C chopped red pepper
  • 1 tsp red wine vinegar
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 bunch (10-20 leaves) of fresh basil

Avocado Cream 

  • 2 avocados (if you don't have access you can use 3/4 c soaked cashews)
  • 2 lemons squeezed
  • 5-10 leaves of fresh basil
  • 1 tsp salt


  1. Throw all of your ingredients for the gazpacho into your blender and blend for 1-2 minutes until there are no chunks left.
  2. Throw all of your ingredients for the avocado cream into a smaller blender cup (like the spice grinding jar) and blend until a smooth cream is formed.
  3. Serve immediately or refrigerate and serve within 48 hours. You can spoon the avocado cream over the gazpacho, enjoy them together. 


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