Avocado Gazpacho

11 15 370
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Avocado Gazpacho
Health Highlights


3 avocado(s) Avocado
1 1/2 whole lime(s) Lime juice (fresh)
2 tbsp Red onion (chopped, about 2 tbsp)
2 clove(s) Garlic (chopped)
1 cucumber(s) Cucumber (chopped)
2/3 cup Cilantro (coriander)
1/2 medium pepper(s) Jalapeno pepper (or 1 tsp chilis)
1/2 cup Green onion
2 cup Bone broth, Organic (chicken bone broth or water)
2 tbsp Olive Oil, Extra Virgin
1 tsp Sea Salt


  1. To remove the avocado skin:  Cut into the avocado lengthwise until you hit the pit.  Rotate the knife around the entire pit until you have two halves.  Carefully hit the pit with the knife until it punctures it.  Turn the knife to pop out the pit.  Push a spoon between the avocado and the skin and carve the avocado out of its skin.  Discard the skin.
  2. Slice two limes in half.  Squeeze the juice out of three out of the four halves by holding each half one-at-a-time over the blender and pressing a fork into the lime.
  3. Roughly chop the avocados.  Add to a blender.
  4. Roughly chop the red onion, garlic, cucumber, cilantro, and jalapeno pepper.  Add to the blender.
  5. Measure out the bone broth and olive oil.  Pour into the blender.
  6. Add the salt to the blender.
  7. Start blending at a low speed, and gradually increase the speed to high.  Blend until desired texture.
  8. Pour into bowls.  Top with green onion.


  • Can also top with chunky guacamole.

Nutrition Facts

Per Portion

Calories 370
Calories from fat 274
Calories from saturated fat 39
Total Fat 30 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 19.5 g
Cholesterol 0
Sodium 832 mg
Potassium 951 mg
Total Carbohydrate 20.8 g
Dietary Fiber 11.2 g
Sugars 2.9 g
Protein 8.9 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources