Avocado gazpacho


Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

If you’re looking for a healthy dish to serve to friends for a snack or light lunch, then this is perfect and you could even make some bresaola crisps for non-vegetarian guests. Though not in keeping with the ‘Mexican’ feel of this recipe, the yuzu juice lifts the flavour of the thick and creamy soup-cum-smoothie – does that make it a smoopie? You can now buy the juice in Asian grocers and the speciality section of some large supermarkets.


  • 3 spring onions/scallions, sliced
  • 1 large ripe avocado, pitted and flesh scooped out
  • 1 small cucumber, deseeded and chopped
  • 115 g/4 oz/¾ cup frozen peas
  • 400 ml/14 fl oz/ cups cold vegetable stock, plus extra if needed
  • juice of 1 lime
  • 2 tsp yuzu juice or extra lime or lemon juice
  • 1 green chilli, deseeded and thinly sliced
  • 1 large handful of coriander/cilantro leaves, plus extra to serve
  • a splash of hot pepper sauce


  • Reserve a little of the green part of the spring onions/scallions to serve, then put the remainder in a blender with the avocado, cucumber, peas, stock, lime juice, yuzu, chilli and coriander/cilantro and blend until smooth, thick and creamy. The gazpacho should be the consistency of a runny smoothie, so add extra stock, if needed. Stir in a splash of hot pepper sauce, then put it in the refrigerator for 30 minutes to chill.
  • To serve, pour into glasses or bowls, add the ice cubes and top with the tomatoes, extra chopped coriander/cilantro leaves, reserved spring onions/scallions and a drizzle of olive oil. Serve with the corn chips by the side.