Creamy Guacamole Gazpacho

Creamy Guacamole Gazpacho

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

  • 8Servings


  • 3 ripe avocados, peeled and pitted
  • 2 cups low-sodium vegetable stock
  • 1 bunch scallions, chopped
  • 1 tsp. ground cumin
  • 1/8 tsp. hot pepper sauce, or more to taste
  • 2 large ripe tomatoes, chopped
  • 1 cup chopped cucumber
  • 2 Tbs. chopped cilantro
  • 1/4 cup dairy or soy sour cream, optional


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.

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

  • Calories: 150
  • Carbohydrate Content: 12 g
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 135 mg
  • Sugar Content: 4 g