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Avocado Gazpacho

Rated as 4.88 out of 5 Stars

"Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup."
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3 h 30 m servings 287
Original recipe yields 8 servings


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  1. Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts

Per Serving: 287 calories; 23.1 21 4.5 0 392 Full nutrition

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Read all reviews 12
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Hubby gave this 5 stars. I couldn't eat it because of the cucumbers but everyone seemed to enjoy it very much. Thanks!

I also really liked this. The V8 adds some extra flavor. I didn't use the canned tomatoes, as the tomatoes I used were fresh from my garden, so I just used more of them. The avocados were a g...

Very tasty. I ate twice what I normally would but the calories are so reasonable and the dish so healthy, who cares?

My husband just loved this. It was perfect for a summer day when it's too hot to cook. I will definitely make it again! .

We added shrimp to is for protein but it was delish!!

Very good. Will make it again. Thanks for the recipe.

The family really enjoyed this! It turned out great.

I thought this was great! I used red onion instead of green, and only used red pepper not green. And I used balsamic vinegar. Posted the picture on FB and it looked so delicious everyone want...

So good! Added shrimp as another reviewer recommended and left out the can tomatoes, but added an extra fresh one. The avocado really made this satisfying. I'll be making it again.