Avocado Gazpacho

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
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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!!

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!

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...