This Gordon Ramsay Avocado Gazpacho Recipe is a creamy and refreshing recipe, which is made with ripe avocados and fresh tomatoes. It’s perfect for hot days, ready in about 3 hours and 15 minutes.
Jump to RecipeGordon Ramsay Avocado Gazpacho Recipe Ingredients
- 600ml tomato-vegetable juice cocktail
- 600ml vegetable broth
- 3 ripe avocados, peeled and cubed
- 3 large ripe tomatoes, diced
- 150g diced cucumber
- 227g canned chopped tomatoes with juice
- 75g green bell pepper, chopped
- 75g red bell pepper, chopped
- 3 green onions, thinly sliced
- Juice of 1 lemon (more to taste)
- 30g fresh cilantro, minced
- 30ml white wine vinegar
- 60ml extra-virgin olive oil
- Dash of hot sauce
- Salt and pepper to taste
How To Make Gordon Ramsay Avocado Gazpacho Recipe
- Combine Ingredients: In a large bowl, combine all ingredients except for the olive oil.
- Blend the Soup: Working in batches, transfer the mixture to a blender. Blend until it reaches your desired consistency, whether that’s slightly chunky or perfectly smooth.
- Emulsify with Oil: With the blender on a low setting, slowly drizzle in the extra-virgin olive oil. This will make the gazpacho extra creamy and silky.
- Chill and Season: Transfer the blended soup to a covered container and chill in the refrigerator for at least 3 hours, or preferably overnight. Before serving, stir the chilled gazpacho, taste, and re-season with more salt, pepper, or lemon juice if needed.
Recipe Tips
- How do you get the most vibrant color and texture? For the best results, blend the soup in two stages. First, blend the tomatoes, peppers, and other vegetables with the broth. Then, add the avocados and olive oil at the end. This keeps the color bright green and not muddy.
- Why is it so important to rest the gazpacho? Resting the gazpacho, especially overnight, makes a huge difference. It allows all the fresh, raw flavors of the vegetables, herbs, and vinegar to meld together and deepen, resulting in a much more balanced and flavorful soup.
- How do you make the gazpacho extra creamy? The secret is to emulsify the olive oil. Drizzle it in slowly while the blender is running on low. This breaks the oil into tiny droplets, creating a smooth, silky, and creamy texture without using any dairy.
- What’s a simple trick for serving? To maximize the refreshing, cold effect on a hot day, chill your serving bowls in the refrigerator or freezer for about 30 minutes before ladling in the soup.
What To Serve With Avocado Gazpacho
This light and refreshing soup is perfect on its own or with simple accompaniments:
- Crusty bread or croutons for dipping
- A dollop of sour cream or Greek yogurt
- Grilled shrimp or crab meat as a garnish
- Crispy tortilla strips
How To Store Avocado Gazpacho
- Refrigerate: Store the gazpacho in an airtight container in the refrigerator for up to 3 days. The flavor will continue to develop.
Avocado Gazpacho Nutrition Facts
- Calories: 56 kcal
- Protein: 1g
- Fat: 4g
- Carbohydrates: 5g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a blender?
A blender is highly recommended for the creamiest texture. However, you can use an immersion (stick) blender directly in the bowl, though it may result in a slightly less smooth consistency.
Can I make it spicier?
Yes. You can add more hot sauce, a pinch of cayenne pepper, or even a fresh jalapeño (with seeds removed for less heat) to the initial blend for an extra kick.
Why did my gazpacho turn brown?
Avocado oxidizes and turns brown when exposed to air. The acid from the lemon juice helps to prevent this, but it’s important to cover the gazpacho with plastic wrap pressed directly onto the surface of the soup before chilling to minimize air contact.
Gordon Ramsay Avocado Gazpacho Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes56
kcalA creamy, chilled avocado gazpacho packed with fresh veggies, zesty lemon, and bold flavor—perfect for hot days or light meals.
Ingredients
600ml tomato-vegetable juice cocktail
600ml vegetable broth
3 ripe avocados, peeled and cubed
3 large ripe tomatoes, diced
150g diced cucumber
227g canned chopped tomatoes
75g each green & red bell pepper, chopped
3 green onions, sliced
Juice of 1 lemon
30g fresh cilantro, minced
30ml white wine vinegar
60ml extra-virgin olive oil
Dash of hot sauce, salt, pepper
Directions
- In a large bowl, combine all ingredients except for the olive oil.
- Working in batches, blend the mixture until it reaches your desired smoothness.
- With the blender on low, slowly drizzle in the olive oil until the soup is creamy.
- Cover and chill for at least 3 hours.
- Stir, taste, and re-season before serving cold.
Notes
- Resting the gazpacho overnight in the refrigerator will result in the best, most integrated flavor.
- For the creamiest texture, drizzle the olive oil in slowly while the blender is running to emulsify it.
- For the most vibrant color, blend the non-avocado ingredients first, then add the avocado at the end.
- Serve in chilled bowls to keep the soup extra refreshing.
