Best Avocado Gazpacho Dip Recipes

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

AVOCADO GAZPACHO WITH SPICED CROUTONS

Avocado Gazpacho with Spiced Croutons image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Spiced Croutons, recipe follows
2 cucumbers, peeled, seeded, and diced
2 limes, juiced
1/2 to 1 cup vegetable or chicken broth
1/2-cup fresh cilantro leaves, plus additional, for garnish
1 small jalapeno, stemmed, seeded, and chopped
2 green onions, sliced (including green tops)
2 ripe avocados
Salt
1/2 loaf (8 ounces) crusty bread
2 ounces (1/2 stick) butter
2 teaspoons ground chile powder, such as ancho
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried thyme
Freshly ground pepper

Steps:

Make spiced croutons up to 2 days ahead. Store in an airtight container.
In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

GAZPACHO DIP

Gazpacho Dip image

Appetizer with a punch! SOURCE: The Texas Experience & Texas Blossoms, published by the Richardson Woman's Club.

Provided by Francille

Categories Low Protein

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil or 3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon pepper
1 (4 ounce) can chopped ripe olives (with liquid)
1 (4 1/2 ounce) can chopped green chilies (with liquid)
2 -3 tomatoes, finely chopped
4 -5 green onions, finely chopped

Steps:

Blend oil and vinegar.
Add salt, garlic salt and pepper.
Stir.
Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
Chill several hours for flavors to mix.
Serve cold with tortilla chips.
Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.

Nutrition Facts : Calories 31, Fat 2.7, SaturatedFat 0.4, Sodium 170.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 0.3

GAZPACHO DIP RECIPE - (4.6/5)

Gazpacho Dip Recipe - (4.6/5) image

Provided by á-6055

Number Of Ingredients 10

Ingredients

3 diced tomatoes
3 avocados (peeled pitted and diced)
4 green onions (thinly sliced)
4 oz can diced green chiles
3 Tablespoons olive oil
1 1/2 Tablespoon cider vinegar
1 tsp garlic salt
12 tsp salt
14 tsp pepper
serve with Tortilla chips (the lime ones are delicious with this)

Steps:

Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Whisk together olive oil and remaining 4 ingredients; drizzle over vegetables and toss well. Cover and chill.

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

RAW VEGAN AVOCADO GAZPACHO

Raw Vegan Avocado Gazpacho image

This easy Summer cooler is like "liquid guacamole" that kicked me into a pleasure-induced coma that had me "coat-checking" my teeth and dreaming up a recipe for a "taco in a glass". I have deliberately kept this soup simple. It is deceptively rich - with a subtle flavour that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavours to infuse. Traditional gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado, tomato, cilantro, and green onions. If you serve it with all the toppings in soup bowls - this recipe serves about 4 - 6 people. But, those of you who are less indulgent avocado connoisseurs, you can stretch this recipe to 8 people and serve it in small ramekins for an appetizer.

Provided by The Blender Girl

Categories Avocado

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 large avocados, chopped
2 cups cubed cucumbers
1 cup fresh cilantro
1/4 cup chopped red onion
2 fresh garlic cloves, minced
1 tablespoon small green chili, chopped (for a bit of heat)
3/4 cup filtered water (to thin out to desired consistency)
1/4 cup fresh lime juice (juice of 2 juicy limes)
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon celtic sea salt
1 avocado, diced
2 chopped green onions
1 freshly diced tomato (omit if on Body Ecology)
1/4 cup freshly chopped cilantro

Steps:

Place all the ingredients in your blender and puree until smooth.
Flavour to taste and chill before serving.
Serve with "all the toppings" or on its own in small ramekins or shot glasses. YUM!