Avocado Gazpacho Recipe

We teach you how to prepare a delicious avocado gazpacho, ideal to make this summer, a fresh dish with a very good flavor. Avocado gazpacho is a smooth cream, ideal as a starter or in small glasses as an aperitif.

So, we are going to prepare a delicious avocado gazpacho, a dish full of vitamins and minerals, a great mixture of vegetables that will make you get through the summer heat. We point out that the amount of vegetables can vary according to the diner. Are you wondering how to make avocado gazpacho? Go for it!

Ingredients to make Avocado Gazpacho:

• 3 avocados
• 1 cucumber
• 1 clove garlic
• 1 lemon juice
• 1 spring onion
• 1 tomato
• 1 splash of olive oil
• 1 splash of vinegar
• 1 pinch of salt
• 1 pinch of pepper

How to make Avocado Gazpacho:

1. To start the green gazpacho you must peel and cut the avocados. You can put them all in a bowl.
2. Peel the cucumber and cut the onion and green pepper into pieces. You should cut it all into medium pieces. You add it to the bowl. Peel the garlic and add it.
3. Squeeze the lemon and add the juice together with the ingredients into the bowl.
4. Would you like to learn how to cook a delicious cherry gazpacho? In this article we provide you with all the steps.
5. Add a glass of cold water to the bowl with all the ingredients and blend. As you need it, add more cold water. Blend the avocado cream until you have a fine texture.
6. Add a splash of olive oil, vinegar and salt. You see adding and testing until it is to your liking. It should not have a very strong flavor, since it has to be left to rest and in this case, the flavor tends to rise. Before serving you can dress again if necessary. Store in the fridge until serving time.
7. To accompany this avocado gazpacho, prepare some pieces of cucumber, onion, pepper and tomato. It must be all very small. These ingredients will accompany the gazpacho.
8. When you are going to serve, you will put all the chopped vegetables in a dish, so each of the guests will be served to their liking. Remove the gazpacho from the fridge, fill small glasses or bowls to serve, put part of the gazpacho, add a little of all the chopped vegetables on top and sprinkle with a little olive oil and a pinch of pepper.