Gazpacho with Avocado Cream

Name: Gazpacho with Avocado Cream
Prep time: 20 min
Total time: 90 min
Yield: 6
Cuisine: Spanish
Ingredients: 48 oz tomato juice; 16 oz watermelon puree; 4 tomatoes, diced; 1 English cucumber, diced; 3 bell peppers (one green, one yellow, one red), diced; 1 cubanelle pepper, diced; 1 white onion, diced; 2 limes, zested and juiced; 1/4 cup red wine vinegar; 2 tsp. ground cumin; 1 tsp. paprika; 1 tsp. red chili flakes; 2 tbsp. honey; Salt and pepper to taste; 1 ripe but firm avocado; 4 oz Greek yogurt; 2 tbsp. fresh lime juice (reserved for avocado cream); 1/4 cup fresh flat-leaf parsley, chiffonaded

Recipe GLPRd26a7bc2117884

Spanish

Soup

90 min

203 cal

Servings: 6

No-Cook

SNAP eligible

A vibrant, chilled tomato and watermelon soup served as a refreshing appetizer. This gazpacho blends fresh tomato juice, diced vegetables, and silky watermelon puree, seasoned with warm spices and bright lime juice. It's topped with a smooth avocado cream made from ripe avocados, Greek yogurt, and fresh lime juice for a luxurious finish.

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Ingredients

48 oz tomato juice

16 oz watermelon puree

4 tomatoes, diced

1 English cucumber, diced

3 bell peppers (one green, one yellow, one red), diced

1 cubanelle pepper, diced

1 white onion, diced

2 limes, zested and juiced

1/4 cup red wine vinegar

2 tsp. ground cumin

1 tsp. paprika

1 tsp. red chili flakes

2 tbsp. honey

Salt and pepper to taste

1 ripe but firm avocado

4 oz Greek yogurt

2 tbsp. fresh lime juice (reserved for avocado cream)

1/4 cup fresh flat-leaf parsley, chiffonaded

Directions

Prepare the watermelon puree by pressing the watermelon through a fine-mesh strainer, chinois, or cheesecloth to extract the juice. Discard the solids and set the strained watermelon juice aside.
In a very large bowl, combine the tomato juice with the strained watermelon juice.
Add the diced tomatoes, cucumber, all three bell peppers, cubanelle pepper, white onion, lime zest and lime juice, red wine vinegar, cumin, paprika, red chili flakes, and honey to the juice mixture.
Stir in the chiffonaded parsley and season the gazpacho generously with salt and pepper to taste.
Cover and refrigerate the gazpacho for at least one hour, allowing the flavors to continue developing and blending together. The longer it chills, the better the flavor profile becomes.
While the gazpacho chills, prepare the avocado cream. Cut the ripe avocado in half lengthwise, remove the pit, and scoop the flesh into a food processor.
Add the reserved 2 tablespoons of fresh lime juice to the avocado and blend until the mixture reaches a completely smooth puree.
Fold in the Greek yogurt until fully combined with the avocado puree. Season with a pinch of salt and pepper if desired.
To serve, ladle the chilled gazpacho into bowls and top each serving with a generous dollop or spoonful of the avocado cream in the center. Serve immediately while cold.

Comments

Grocery List Plus Editorial Staff4.25

This chilled soup nails the Charlotte summer season and costs roughly $1.50 per serving with watermelon and tomato as the budget anchors. Ingredient availability is solid across Harris Teeter, Food Lion, and Walmart, though cubanelle peppers are less common than bells—check Kroger or Food Lion produce first, or swap for poblano. The stated 90 minutes is honest for proper chilling, but hands-on prep is really 20 minutes of chopping, making it feasible for a weeknight if you chill it the night before. The avocado cream topping means this is a fresh, same-night dish that won't reheat well, and it requires last-minute assembly; best for a dinner party or leisurely meal rather than rushed weeknight service.