Avocado Gazpacho Recipe

Avocado Gazpacho Recipe

By: Sheilah Kaufman

Thanksgiving is over and we all probably feel like we have gained at least ten pounds! Time for a lighter meal, right? I love avocado, and usually will try any recipe that uses it. 

On the other hand I am not fond of bell peppers or celery but decided to try my friend Carol's gazpacho recipe anyway. This is a real winner. I also love it because it is not full of tomato juice. I serve it in glasses and let my guests drink it. No soup bowls and spoons to clean up for me.

Editor's tip: Learn how to make the most of all of your fresh produce here: Save Food With These Tips


  • 1 large cucumber, peeled, seeded, diced
  • 1 large avocado, diced
  • 1 large tomato diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 cup celery, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup white wine
  • 1/4 cup red wine vinegar
  • 2 cups beef broth
  • 4 cups crushed tomatoes
  • 1 to 2 tbsp. fresh chopped cilantro
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 dash Tabasco
  • 1 tbsp. crushed garlic

In a food processor or a large glass bowl, place all ingredients and blend together. 

Cover and refrigerate overnight. Serves 6.

HINT: Fresh tomatoes keep longer if stored with the stems down on the counter; they also taste better if not refrigerated.

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Avocado Gazpacho Recipe


A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!