Recipe by LUNATERIAN
"Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
tomato-vegetable juice cocktail (such as V8®)
2 1/2 cups
avocados - peeled, pitted, and cut into bite-sized pieces
1 (8 ounce) can
chopped tomatoes with juice
chopped green bell pepper
chopped red bell pepper
extra-virgin olive oil
green onions, thinly sliced
lemon, juiced, or more to taste
minced fresh cilantro
white wine vinegar
hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
Hubby gave this 5 stars. I couldn't eat it because of the cucumbers but everyone seemed to enjoy it very much. Thanks!
We added shrimp to is for protein but it was delish!!
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 great addition to gazpacho. I also used REALLY good quality olive oil; it added a wonderful richness to the flavor. Best if left to "set" overnight; the cucumbers soften up a bit more. But super easy, and oh so tasty. Would serve this as a beginning soup to a nice meal for company anytime.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 208
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a refreshing gazpacho without tomatoes!
See how to make a classic cold Spanish soup.