Creamy Guacamole Gazpacho Recipe | Vegetarian Times Skip to main content

Creamy Guacamole Gazpacho

The flavors of lime, cilantro and avocado combine in this creamy gazpacho. The cucumber contributes a light crunch.



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3 ripe avocados, peeled and pitted
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2 cups low-sodium vegetable stock
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1 bunch scallions, chopped
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1 tsp. ground cumin
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⅛ tsp. hot pepper sauce, or more to taste
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2 large ripe tomatoes, chopped
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1 cup chopped cucumber
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2 Tbs. chopped cilantro
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¼ cup dairy or soy sour cream, optional


  1. Put 2 avocados, vegetable stock, 1/2 cup water, 1/4 cup scallions, lime juice, cumin and hot pepper sauce in food processor or blender, and purée until smooth. Transfer soup to non-metallic container, cover and refrigerate until chilled, 1 to 2 hours.
  2. To serve, chop remaining avocado, and stir it, as well as remaining scallions, tomatoes, cucumber and cilantro, into soup. Ladle into bowls, and garnish with dollop of sour cream, if using.


Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
2 g
12 g
135 mg
5 g
4 g

Comments on this Recipe

The flavor of this was pretty good. I wanted it to be creamier. I would NOT use the water and add stock to desired consistency, as noted above. Maybe puree all the avocados and then just use some for garnish, instead. I made mine pretty spicy, so the cukes, avocado hunks and sour cream were a nice touch.

I was a little disappointed. This recipe doesn't look even remotely like the photo (note tomatoes are in the recipe, but not shown in photo). It came out more like flavorless watery guacamole dip. Now I have to go out and buy tortilla chips with salt.

Good idea that I want to try, but I think the amount of veggie stock might be a little high. I would add until it reached the desired consistency. I would also cut down on the cumin until I tasted it because it can overpower the delicate flavor of avocado.

DO NOT add the water. It's not in the ingredient list and it shouldn't be necessary. If it's too thick for your taste, add more stock.