Blender gazpacho with avocado

2 - 3
PersonalPoints™ per serving
Total Time
2 hr 15 min
15 min
0 min
This is like a fresh version of the ever-convenient dump-and-go soup. Only instead of a bunch of canned goods getting dumped into the soup pot, in this recipe a bunch of fresh ingredients gets dumped into the blender and pulsed to soupy perfection. If you don’t have a lot of time for the soup to chill, just chill all the ingredients as well as the blender pitcher and your serving bowls in advance so that everything is nice, cold and ready to serve once the soup is blended. If you have an abundance of melon on hand, try adding 1 cup of diced canteloupe or watermelon to the gazpacho to lend a touch of sweetness.


Mixed-vegetable juice

2 cup(s)

Fresh tomato(es)

1 large, chopped

Uncooked bell pepper(s)

½ item(s), medium, red variety, chopped

English cucumber(s)

¼ medium, peeled and chopped

Uncooked red onion(s)

½ small, chopped


¼ cup(s), whole leaves

Garlic clove(s)

2 medium clove(s), chopped

Jalapeño pepper(s)

1 Tbsp, chopped (leave in seeds for extra heat)

White balsamic vinegar

2 Tbsp

Olive oil

1 Tbsp

Fresh lime juice

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp


½ medium, pitted, peeled ,and diced


  1. Combine all ingredients except avocado in blender. Pulse until finely chopped but still chunky, 4-5 times. Transfer to medium bowl, cover, and refrigerate until chilled, at least 2 hours or up to 6 hours.
  2. Divide evenly among 4 bowls; sprinkle with avocado.
  3. Per serving: 1 cup soup and 2 tablespoons avocado