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Avocado Gazpacho


"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 cals
Original recipe yields 8 servings

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  • Prep

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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 g fat; 21 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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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!

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! .

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...

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

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

I enjoyed this soup. I was looking for a different type of soup to take to work now that it is getting warmer. This is not a recipe that my family would eat, so next time I will half it or give ...

This was great for a summer dinner! I added some cooked shrimp and served it with whole grain rolls. It was yummy and was extra delicious the next day for lunch.

I love this recipe! The olive oil certainly adds flavor and texture as well!