Avocado Gazpacho Soup

Avocado Gazpacho Soup

I first had gazpacho soup in Spain when I went for my first European holiday in 1987. A cold soup is something I have never had before and it was a complete new experience for me. I did not think I would like it. But I did! 🙂

A refreshing cold gazpacho soup, it is perfect for warm weather. And Singapore being hot most days of the year, this is a good soup to have. The best thing about this soup is, not much cooking. The only cooking is to roast the bell pepper.

This is my version of the Spanish Gazpacho Soup with avocado and chilli. My soup is little chunky but you can also make it smooth.

Cooking Classes in Singapore

Avocado Gazpacho Soup 

Makes 4-5 cups

Preparation time: 25mins
Cooking time: 10mins
singapore cooking class
Ingredients for gazpacho soup


  • 2 ripe Avocado
  • 2 Bell Peppers – green/yellow/red/orange
  • 1/2 Cucumber
  • 6 Cherry tomatoes
  • 2 Lime juice
  • 1 Green chilli
  • 3 Cloves garlic
  • 2 Onions
  • Basil
  • Coriander
  • Parsley
  • Salt
  • Black Pepper
  • Ice Water
gazpacho soup
Grilled Bell Pepper
cold soup
Chunky Avocado Gazpacho Soup


  • Pre heat oven to grill mode.
  • Roast bell peppers whole for 5-10 minutes till soft turning every 3 minutes until the skin is charred.
  • Remove from oven and leave to cool in a paper bag for 10 mins (this helps in the peeling of the skin). Peel the skin.
  1. De-seed avocado, cut into small cubes.
  2. Chop finely garlic, shallots and green chilli.
  3. Remove the seeds of the cherry tomato and cut into small cubes.
  4. Half the cucumber and peel it’s skin. Remove the seeds inside and cut into small cubes.
  5. Remove the seeds inside of the bell peppers and cut into small cubes.
  6. Add all of the above ingredients and leave a small portion out.
  7. Blitz in a hand-blender just slightly to a semi-coarse/semi-smoothie texture.
  8. Add the left out portion along with the herbs and adjust seasoning -salt/black pepper/lime juice.
  9. Top with plain yoghurt and cracker.
  10. Serve in tea cups or small bowls and garnish with coriander leaf.

Food Sorceress’ Note: The addition of plain yoghurt and cracker is optional. An alternative to yoghurt, you could use sour cream, creme fresh or coconut milk for a vegan version.

Ruqxana Vasanwala

Hi! I’m Ruqxana. Food Docent. Cat Lover. Personal Chef. Food Sorceress at Cookery Magic. And your teacher when I see you in class! 🙂

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