Avocado Gazpacho with Sourdough Croutons

Coastal Living
Avocado Gazpacho with Sourdough CroutonsRecipe

Photo: Jennifer Davick; Styling: Linda Hirst

For a cool summer soup, try this avocado-flavored gazpacho made with cucumbers, sweet onion, Greek yogurt, and more. 

Makes 4 servings


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3 cups chopped peeled English cucumber (about 1 1/2 cucumbers)
1 cup chopped sweet onion
1 tablespoon olive oil
2 teaspoons kosher salt, divided
3 ripe avocados (about 1 1/2 pounds)
1 cup cold water
1 large garlic clove, smashed
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
Garnish: thinly sliced green onions


Hands-on: 50 Minutes
Total: 2 Hours, 50 Minutes

1. Combine first 3 ingredients and 1/2 teaspoon salt in a large saucepan over medium-low heat. Cover and cook, stirring often, 10 minutes or until vegetables are soft. (Do not brown.) Spread mixture into a single layer on a baking sheet. Refrigerate 15 minutes or until thoroughly chilled.

2. Place cucumber mixture, 2 1/2 avocados, and remaining 1 1/2 teaspoons salt in a blender. (Cover remaining avocado half tightly with plastic wrap to prevent browning.) Add cold water and next 4 ingredients; process until smooth. Pour mixture into a bowl; cover surface with plastic wrap. Chill 2 hours.

3. Thinly slice remaining avocado half. Divide gazpacho evenly among 4 soup bowls. Top with avocado slices and Sourdough Croutons. Garnish, if desired.

Created date

August 2015