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Avocado Gazpacho

Tomato, Cucumber and Avocado Gazpacho


A delicious and simple to make tomato soup with the added goodness of avocado and cucumber. The perfect summer meal!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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  • Tomato soup

  • 1 C (250 ml) roughly chopped celery
  • 150 g cucumber, roughly chopped
  • 1 kg tomatoes, roughly chopped
  • ½ C (125 ml) roughly chopped red onion
  • ¾ C (190 ml) roughly chopped red pepper
  • 10 basil leaves
  • 1 tsp (5 ml) sugar
  • 2/3 C (160 ml) apple juice
  • salt and pepper to taste
  • [blue_Salsa]Churros[/blue_heading]
  • ½ C (125 ml) finely chopped red onion
  • 1 red pepper, finely chopped
  • 1 C (250 ml) quartered baby tomatoes
  • 1 spring onion, thinly sliced
  • ¾ avocado, finely chopped
  • ½ cucumber, peeled into ribbons
  • salt and pepper to taste
  • a squeeze of lemon juice
  • fresh basil, for garnishing
  • olive oil, for drizzling

Place all the soup ingredients into a food processor and blend until smooth. Secure a muslin cloth onto a pot and pour the liquid over, allowing it to strain through. Push down as much as possible to get the straining going and then place in the fridge to strain overnight.

Prepare the salsa just before serving by combining all of the vegetables and seasoning them with salt, pepper and a squeeze of lemon juice.

Season the strained soup. Divide the salsa between 4 bowls, pour over the tomato soup and scatter some fresh basil on top.

Serve with a drizzle of olive oil.