Avocado Gazpacho

11 15 368
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Avocado Gazpacho
Health Rating


3 avocado(s) Avocado
1 1/2 whole lime(s) Lime juice (fresh)
1/8 cup 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, scallion, ramp
2 cup Bone broth, Organic (chicken bone broth or water)
2 tbsp Olive oil
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.

Nutrition Facts

Per Portion

Calories 368
Calories from fat 262
Calories from saturated fat 38
Total Fat 29.1 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 694 mg
Potassium 915 mg
Total Carbohydrate 19.7 g
Dietary Fiber 11.2 g
Sugars 3.4 g
Protein 6.8 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources



  • Can also top with chunky guacamole.
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