Vegan Cucumber Avocado and Tomato Gazpacho Recipe

Creamy Vegan Avocado and Tomato Gazpacho Recipe

Today we are making a Creamy Vegan Avocado and Tomato Gazpacho Recipe! We’re diving into a refreshing and vibrant gazpacho recipe that’s perfect for a light summer meal or a sophisticated appetizer. This chilled soup combines the creamy richness of avocado with the tangy freshness of ripe tomatoes, creating a delightful blend of textures and flavors. The addition of cucumber and yellow bell pepper adds a crisp crunch, while the subtle heat from Indian green chili and the aromatic hints of garlic and cumin round out the dish.

In this recipe, we blend half of the ingredients first to achieve a smooth, creamy base, and then mix in the remaining components for a burst of fresh texture. Though the recipe calls for a variety of flavorful ingredients like lemon juice, balsamic vinegar, and fresh basil, feel free to adjust to your taste. If you prefer a sweeter touch, consider adding a small amount of raw or sweet onion in your next batch. The versatility of this gazpacho makes it easy to customize to your preferences.

For the best results, let the gazpacho chill in the fridge for a few hours to allow the flavors to meld together beautifully. This not only enhances the taste but also makes it a wonderfully cool and refreshing dish. Whether enjoyed as a starter or a light meal, this vegan gazpacho is sure to impress with its vibrant flavors and creamy texture.

Why You’ll Love This Creamy Vegan Avocado and Tomato Gazpacho Recipe

Creamy Yet Refreshing: This Creamy Vegan Avocado and Tomato Gazpacho masterfully combines the velvety smoothness of ripe avocado with the bright, tangy flavors of fresh tomatoes. The avocado provides a luxurious, creamy texture without any dairy, making it a perfect choice for those following a vegan or dairy-free diet. Meanwhile, the addition of crisp cucumber and bell pepper adds a refreshing crunch that contrasts beautifully with the creaminess. The result is a chilled soup that’s both rich and invigorating—ideal for cooling down on a hot day or serving as a sophisticated starter at your next dinner party.

Perfect for Summer Produce: This recipe is an excellent way to make the most of your summer bounty. Fresh tomatoes, cucumbers, and avocados are in peak season and at their most flavorful during the warmer months. By incorporating these ingredients into your gazpacho, you’re not only enjoying seasonal produce at its best but also reducing food waste by using up the freshest ingredients available.

Substitutions

Avocado: Choose a ripe avocado, that’s soft to the touch, bright green inside, and easy to scoop out.

Cucumber: Swap in an equal amount of zucchini instead of cucumber.

Cumin: This adds an earthy flavor to the recipe. It isn’t typically used in gazpacho, and can be omitted as well. You can find cumin powder at an Indian grocery store as well.

Lemon Juice: Use fresh lime juice instead of lemon.

Cilantro: Experiment with a mix of spinach and basil instead of cilantro.

Extra-Virgin Olive Oil: Use avocado oil due to its neutral flavor.

Cucumber Avocado and Tomato Gazpacho Recipe Notes

• For the best flavor, let the gazpacho chill in the refrigerator for at least 2-3 hours before serving. This allows the flavors to meld together and develop a more robust taste.
• Taste and adjust the seasoning as needed. Depending on the ripeness of your tomatoes and avocados, you might need to add a bit more of the seasonings.

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If you make this vegan Cucumber Avocado and Tomato Gazpacho Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!