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Fresh Chilled Gazpacho with Creamy Avocado Crema

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A refreshing and vibrant summer soup combining a tangy tomato-based gazpacho with a smooth, creamy avocado crema topping. Perfect for hot days, this recipe is quick, easy, and packed with fresh garden flavors.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 2 pounds)
  • 1 medium cucumber, peeled and chopped (about 7 ounces)
  • 1 large red bell pepper, seeded and chopped
  • 1/4 cup finely chopped red onion
  • 2 large garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup cold water or tomato juice (4 fl oz)
  • A handful of fresh basil leaves, chopped (optional)
  • For the Creamy Avocado Crema:
  • 1 large ripe avocado (about 7 ounces), peeled and pitted
  • 1/4 cup Greek yogurt (2 oz) (use dairy-free yogurt for vegan option)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 to 2 tablespoons water (to thin crema)

Instructions

  1. Prep the Vegetables (10 minutes): Rinse all fresh produce under cold water. Peel the cucumber and chop into chunks. Core and seed the bell pepper, then roughly chop. Finely chop the red onion and mince the garlic cloves. Roughly chop the tomatoes. Set aside.
  2. Blend the Gazpacho Base (5 minutes): In a blender or food processor, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse a few times to break down large pieces, then blend on medium speed until mostly smooth but still with some texture. Add cold water or tomato juice a tablespoon at a time if mixture is too thick. Chill in fridge.
  3. Season the Soup (3 minutes): Transfer gazpacho to a large bowl. Stir in olive oil, vinegar, salt, and pepper. Taste and adjust seasoning. Fold in chopped basil if using.
  4. Prepare the Avocado Crema (5 minutes): In a clean blender or small food processor, combine avocado, Greek yogurt, lime juice, garlic powder, and salt. Blend until smooth. Add 1 to 2 tablespoons water gradually to reach a drizzle-able consistency. Adjust lime or salt to taste.
  5. Chill the Soup (at least 30 minutes): Cover gazpacho and crema and refrigerate for at least 30 minutes to meld flavors and chill thoroughly.
  6. Serve (5 minutes): Ladle gazpacho into bowls. Drizzle or dollop avocado crema on top. Garnish with extra basil or smoked paprika if desired. Serve immediately.

Notes

Use ripe, flavorful tomatoes for best taste. Do not over-blend the gazpacho to retain some texture. Keep soup and crema chilled for best flavor. For vegan option, substitute Greek yogurt with coconut yogurt or cashew cream. To avoid avocado browning, press plastic wrap on crema surface and use within 24 hours. For chunkier texture, reserve some diced cucumber and bell pepper to stir in before serving.

Nutrition

Keywords: gazpacho, avocado crema, chilled soup, summer recipe, healthy soup, vegetarian, gluten-free, easy recipe

Find it online: https://avabake.com/fresh-chilled-gazpacho-with-creamy-avocado-crema-easy-summer-recipe/