Photo: Jennifer Davick; Styling: Linda Hirst
Hands-on Time
50 Mins
Total Time
2 Hours 50 Mins
Makes 4 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

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