Smoky Mezcal and Tomato Gazpacho with Avocado
A refreshing Spanish gazpacho with smoky mezcal, ripe tomatoes, and creamy avocado for a vibrant cold soup. This spanish-inspired soups (vegetarian) ready in about 20 minutes pairs chopped ripe tomatoes, medium, peeled and diced cucumber, medium, diced red bell pepper 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 a quick salad or grain on the side. 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
- 4 cups, chopped ripe tomatoes
- 1 medium, peeled and diced cucumber
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2, minced garlic cloves
- 1/4 cup mezcal
- 2 tbsp sherry vinegar
- 1/4 cup extra virgin olive oil
- 1 ripe, diced avocado
- 2 tbsp, chopped cilantro leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a large bowl, combine 4 cups chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 2 minced garlic cloves.
- Step 2: Add 1/4 cup mezcal, 2 tbsp sherry vinegar, 1 tsp sea salt, and 1/2 tsp black pepper to the vegetables, then stir in 1/4 cup extra virgin olive oil.
- Step 3: Puree the mixture in a blender or food processor until smooth, adding 1/2 cup cold water gradually to achieve a soup-like consistency.
- Step 4: Chill the gazpacho in the refrigerator for at least 2 hours until cold and flavors meld.
- Step 5: Before serving, stir in 2 tbsp chopped cilantro and top each bowl with 1 diced ripe avocado for creaminess and texture.
Frequently asked questions
How long does Smoky Mezcal and Tomato Gazpacho with Avocado take to make?
Total time is about 20 minutes (20 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 Smoky Mezcal and Tomato Gazpacho with Avocado?
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 chopped ripe tomatoes from drying out.
Can I substitute ingredients in Smoky Mezcal and Tomato Gazpacho with Avocado?
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 Smoky Mezcal and Tomato Gazpacho with Avocado 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 Smoky Mezcal and Tomato Gazpacho with Avocado vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
