Chilled Avocado Gazpacho

This no-cook dish with its vibrant color makes a great appetizer or starter soup.


Water 2 1/2 Cup (40 tbs)
Avocado 1 Medium
Red wine vinegar 2 Tablespoon
Yellow cherry tomatoes 2 Cup (32 tbs)
Cherry tomato 8 , divided
Cucumber 1 Medium , chop
Green bell pepper 1 Medium , chop
Minced jalapeno 1 Tablespoon
Garlic 2 Clove (10 gm) (medium)
Salt 1/2 Teaspoon
Cooked shrimp 8 Large



1.In a food processor or blender, process the water, avocado, and vinegar until smooth.

2.Add 2 cups yellow cherry tomatoes, the cucumber, bell pepper, onion, jalapeno, garlic, and salt, processing until smooth.

3.Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).

4.Using 8 cocktail skewers, pierce 1 shrimp and 1 of the remaining 8 cherry tomatoes with each skewer.

5.Garnish the soup with the skewers.


6.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 8