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

Deb Wise
Recipe by Coastal Living September 2015

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

hands-on:
50 mins
total:
2 hrs 50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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