Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell
Makes 4 to 6 servings

Serve this immediately on busy weeknights for a fresh and light meal. Or make ahead and chill to let the flavors brighten even more.

How to Make It

Step 1

Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours.

Step 2

Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad. Serve with crackers.

Ratings & Reviews

Lovely summer dinner

July 13, 2018
After a trip to Barcelona, I started trying out different gazpacho recipes. This is a delightful, fruit forward, refreshing dinner on a warm summer night. I did use my immersion blender for a smoother consistency, blending all the flavors together. The crab avocado salad is a nice savory balancing the fruits’ sweetness.

obxgoer's Review

August 06, 2013
This soup was just not for me. I did love the crab salad. It was wonderful!

NCCook's Review

July 19, 2014
I've made this several times (both with and without the crab salad) - it's a nice, easy, light meal. Served it to guests on a couple of occasions to rave reviews.