Avocado Gazpacho Recipe

Name: Avocado Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 avocados (diced); 2 cups cucumbers (diced); ¾ cup fresh tomato (chopped); ½ cup onion (chopped); 14 ounces chicken broth; 2 tablespoons lemon juice; 1 ½ teaspoons salt; ½ teaspoon pepper; ½ cup coarsely broken tortilla chips; 12 medium shrimp (cooked)

Servings: persons

3 avocados (diced)
2 cups cucumbers (diced)
¾ cup fresh tomato (chopped)
½ cup onion (chopped)
14 ounces chicken broth
2 tablespoons lemon juice
1 ½ teaspoons salt
½ teaspoon pepper
½ cup coarsely broken tortilla chips
12 medium shrimp (cooked)

1
Reserve 1/2 cup avocado for later use.
2
In a food processor, place half the remaining avocado, cucumbers, tomato, onion, broth, lemon juice, salt, and pepper; whirl until smooth.
3
Place in bowl and repeat with other half of ingredients.
4
To serve, spoon gazpacho into 4 bowls.
5
In the center of each, spoon a small mound of the avocado and sprinkle with tortilla chip pieces.
6
Garnish with fresh cilantro and cooked shrimp.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 avocados (diced), 2 cups cucumbers (diced), ¾ cup fresh tomato (chopped), ½ cup onion (chopped), and more.

Yes, Avocado Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Gazpacho

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