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Avocado Gazpacho with Sourdough Croutons

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 50 mins
Total time 2 hrs, 50 mins

Makes 4 servings

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


  • 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
  • Sourdough Croutons
  • Garnish: thinly sliced green onions

How to Make It

  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.