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Avocado Basil Gazpacho

A chilled tomato gazpacho blended smooth and topped with diced avocado and torn basil, a refreshing no-cook soup for a hot afternoon.

No stove is required for this gazpacho, which comes together entirely in a blender for an easy make-ahead option on warm days. Chilling it for a few hours lets the raw vegetable flavors mellow and meld together. Diced avocado and torn basil on top add richness and a fresh herbal note against the cold, tangy base.

Ingredients

4 servings

• 2 lb ripe tomatoes, roughly chopped
• 1 medium cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1 avocado, diced
• 1/4 cup fresh basil, torn

Method

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1. 1

   Combine the tomatoes, cucumber, bell pepper, and garlic in a blender and blend until mostly smooth, with just a little texture remaining.

2. 2

   Add the red wine vinegar, olive oil, and kosher salt, and blend again for 30 seconds to combine.

3. 3

   Taste and adjust the seasoning, then pour the gazpacho into a container and refrigerate for at least 2 hours until well chilled.

4. 4

   Give the gazpacho a final stir, then ladle it into chilled bowls.

5. 5

   Top each bowl with diced avocado and torn basil just before serving.

Kitchen note

Chill the serving bowls in the freezer for 15 minutes before ladling in the soup, so the gazpacho stays cold longer at the table on a hot day.