No-Cook Avocado and Tomato Gazpacho
A refreshing no-cook gazpacho blending creamy avocado and ripe tomatoes for a smooth, chilled soup perfect for warm days. This spanish-inspired soups (vegan, gluten free) ready in about 15 minutes pairs ripe avocados, ripe tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and pitted ripe avocados
- 3 large (about 2 cups), chopped ripe tomatoes
- 1 small, peeled and chopped cucumber
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 small, minced garlic clove
- 1/4 cup, chopped fresh cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, cold water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender or food processor, add 2 medium peeled and pitted avocados, 3 large chopped ripe tomatoes (about 2 cups), and 1 small peeled and chopped cucumber.
- Step 2: Add 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1 small minced garlic clove, and 1/4 cup chopped fresh cilantro leaves.
- Step 3: Season with 1 tsp salt and 1/2 tsp black pepper, then add 1/2 cup cold water to loosen the mixture.
- Step 4: Blend on high speed for 1-2 minutes until the soup is completely smooth and creamy.
- Step 5: Taste and adjust seasoning if needed, then transfer to a bowl and refrigerate for at least 1 hour until chilled.
- Step 6: Serve the gazpacho cold, garnished with a few cilantro leaves or a drizzle of olive oil if desired.
Frequently asked questions
How long does No-Cook Avocado and Tomato Gazpacho take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Cook Avocado and Tomato Gazpacho?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe avocados from drying out.
Can I substitute ingredients in No-Cook Avocado and Tomato Gazpacho?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Cook Avocado and Tomato Gazpacho for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Cook Avocado and Tomato Gazpacho vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
