Creamy Heirloom Tomato and Avocado Gazpacho
Heirloom tomatoes, basil, and avocado make this creamy tomato gazpacho extra special! The avocado lends just a touch of richness and body to this classic cold soup.
This creamy heirloom tomato and avocado gazpacho makes me hungry, excited, and nolstagic all at the same time.
Hungry because I am a soup fanatic and could practically live off the stuff. Excited because nothing is as beautiful or as quintessentially summer as an heirloom tomato. And lastly, nostalgic because despite the fact that they continue to appear week after week in the grocery store and farmer’s market, I know they will soon disappear and not grace our presence again until next summer.
But maybe that is exactly what makes them so freaking fantastic, you know?
If you were to have told me a year ago that I would be sharing a gazpacho recipe on the blog, I probably would have taken a good hard look at you and simply declared, “not a chance.”
I’m one of those weird people that simply has never enjoyed gazpacho. I love tomatoes, I love cucumbers, I love cold soups, I love essentially everything that is part and parcel of a traditional gazpacho, and yet I just…can’t.
Maybe it’s the texture? Or maybe I’m just a walking contradiction? Nothing about this makes any sense. I’m as stumped as you are.
And yet, here I am–self-admitted gazpacho-hater–sharing a recipe for…gazpacho. Hear me out. This is not a traditional gazpacho recipe by any means (Spaniards are probably rolling in their graves at this one), but it is definitely grounded in tradition.
As it turns out, there are a few key ingredients, and one crucial adjustment, that turn a gazpacho-hater into a gazpacho-lover.
Juicy, sweet, and yet perfectly acidic heirloom tomatoes is the most obvious of requirements. I love using a large variety of tomatoes, because they all lend their own unique flavor profile–some are sweeter and some are more tart.
The next is the addition of creamy avocado. The avocado lends just a touch of richness and body to the soup. I also prefer to puree the soup until it is smooth, as opposed to leaving it slightly chunky as I feel like this recipe does not lend itself as well to that preparation.
My next favorite component is fresh basil! Let’s face it, tomatoes and basil are meant to be together, and this soup is no exception to that rule. It adds something special to each spoonful.
As you may notice in the recipe, this gazpacho also calls for fresh baby spinach leaves. This addition is mainly for enhancing the soup’s green color–depending on the variety and color of the tomatoes you use, the color of your soup may vary from mine. However, it will taste just as good either way!
Creamy Heirloom Tomato and Avocado Gazpacho
Ingredients
- 1 lb (0.45 kg) heirloom tomatoes various colors and varieties, cored and cut into large chunks
- 1 small Persian cucumber peeled and chopped (roughly ½ cup chopped cucumber)
- 1½ cups packed baby spinach leaves
- 1 ripe avocado peeled and cored
- ¾ cup packed basil leaves
- 2 small garlic cloves smashed
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lime juice
- 2-3 dashes of hot sauce optional
- 4-5 small ice cubes
- pinch of granulated sugar
- kosher salt
- freshly ground black pepper
Garnishes:
- extra virgin olive oil for drizzling
- chopped tomato and cucumber for garnishing
Instructions
- Combine tomatoes, cucumber, spinach, avocado, basil, garlic, red wine vinegar, lime juice, hot sauce (if using), and ice cubes in the high-powered blender, such as a Vitamix. Puree until smooth. Add the sugar, and season to taste with salt and pepper. Pulse to combine.
- Serve immediately (add additional ice and adjust seasoning if not cold enough), or chill in a covered container in the refrigerator. Garnish with a drizzle of good quality extra virgin olive oil, and chopped tomato and cucumber.
- The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.
Storage Tips:
- The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.
46 Comments on “Creamy Heirloom Tomato and Avocado Gazpacho”
I am a volunteer teacher in a developing country. EVERYTHING here MUST be cooked, from veg to fruit. EVERYTHING! This recipe looks really interesting, but can I cook it?
Gazpacho is meant to be an uncooked tomato soup (that’s what it is!) – it just wouldn’t be what it is cooked, and I don’t honestly know if it would taste good either to adapt this recipe for that. I would stick with something like a fire roasted tomato soup personally!
I took advantage of some home-grown tomatoes at my local Farmer’s Market — mostly yellow tomatoes and some red. This version of gazpacho is absolutely delicious and I will be keeping this recipe handy. It’s a great summer dish. Nancy : )
YAY! Thank you!!!
Made this last night and it was really good. I served it with bread spread with herbed goat cheese, and dipped in the soup it was rather tasty.
So happy to hear that Jeff! And I LOVE the sound of the herbed goat cheese bread to pair with it. If I can find heirloom tomatoes still, I’m definitely making it again and doing that. Thanks for the feedback!
Not only is this gazpacho stunning, but it sounds ridiculously delish. Must. Have. Gazpacho. Pinned.
Thanks so much Jennie!
I generally find myself not super into gazpacho either…and yet recently I’ve been craving it! The addition of basil definitely sounds pretty genius.
Laura, these photos are absolutely STUNNING.
Thank you so much Melanie!!
Your photos are stunning! And I have to state the obvious and say that orange and red tomato has to be the purtiest tomato I’ve ever seen. I really love the idea of avocado in gazpacho, sounds like a perfect addition! : )
I LOVE that one! (And I loved photographing it! Haha!). Thanks so much Crystal! Hope you’re having a great weekend!
I’m pretty picky about my cold soups as well so I get it. This looks delicious and I’m loving all the ingredients and flavors you have going on in there. Beautiful picture as always!
Thanks so much Nathalie! I’m totally picky about cold soups too! 🙂
looks delicious.. the colour of the gazpacho is amazing. never thought to make an heriloom tomato version before, definitely need to recreate the recipe!
I love it with heirlooms because they are so much more multi-dimensional than regular tomatoes. And plus, the color is too pretty to pass up! 🙂
Your photos are always stunning Laura, but these are just breathtaking, I’m constantly in awe of your raw talent! I, like you, have never been a fan of gazpacho, but I love the idea of using avocados to aid in a smoother, more palatable texture. Love love love.
You are so kind, Nicole!!! Really means so much–I have to say, I think the heirloom tomatoes did most of the work for me, they are so photogenic! The avocado and basil definitely make this! It doesn’t taste like a typical gazpacho at all! 🙂
These images are mesmerizing! Laura, you are so talented!! Pinned!
Thank you so, so much Averie! You are so sweet, and that means more than you know!
OMG these photos are so beautiful. And I barely like gazpacho but this just looks amazing.
Thank you Adrianna!! Hope you have a great weekend!
Your gazpacho sounds better than a traditional one to me too – I like that it’s creamy and rich and more substantial than the traditional. It sounds delicious, and yet perfect for warm summer weather 🙂
Yes! Exactly. Thanks for visiting and for your comment Joyti!
Absolutely beautiful! Looks like a table scene in Spain! I think i won’t make gazpacho tomorrow night for your birthday dinner now!
OOPS!
OMG we’re having a twin moment. I just posted a gazpacho recipe yesterday and talked about how I have never been a gazpacho fan until very recently! This recipe looks like one I will definitely need to try soon. Heirloom tomatoes are one of the best treats all year.
OMG! I just read your post–we literally talked about the EXACT same things. So hilarious!
This may be the most beautiful soup I’ve ever seen. Standing ovation, m’lady.
Thank you sweet friend! <3
First of all, these photos are stunning! Love the lighting. Also, I heart gazpacho, big time. Add avocado to the mix, and I’m totally over the moon for this soup!
THANKS! 🙂 I decided to go moody with these ones!
Seriously beautiful pictures! I’m not a huge gazpacho fan either but yours is making me NEED a bowl…looks delicious!
Thanks Taylor! So surprised to hear from so many other gazpacho-haters, ha!
Laura – fantastic recipe. We need to have this at home. Love the colour of these photos. Dad.
Your photo’s are absolutely beautiful. Wonderful recipe.
Thanks so much Janet!!
Dude, this is gorgeous and you have officially made me want to try gazpacho! I am not a fan of cold soup, but this makes me want to be!
Thanks Tieghan!! I’m pretty picky about cold soup too, I completely understand!
This makes me hungry, excited, and nolstagic too….I wish summer tomatoes would last forever. Love the recipe!
Me too! Thanks Katrina!!
Gazpacho is a recent love for me too, and I love the avocado to make it all luscious and creamy. GORGEOUS photos, by the. Be still my heart!
Thank youuuu! Hope you have a great weekend Erin!
This looks outstanding! I’m not a fan of gazpacho normally for all the reasons you named but I think I can get on board with this one. Loving the texture and color!
I’m so surprised, it seems like so many people don’t like gazpacho–I thought I was the only one! 🙂 Thanks Bri!