Summery Gazpacho Experiment

Our garden suddenly produced a bounty of small tomatoes and tomatillos. We were also going to be entertaining a bunch of people on our rooftop, so I needed to find something cooling to serve. We thought, gazpacho…but I wanted to find a gazpacho that didn’t need bread as a thickener/filler. Enter: the humble avocado.


I made two different versions before settling on the right one. The first was mostly avocado, lime, cilantro, green tomato. It actually made a great salad dressing, but was a little tart to be gazpacho. The second was the real winner. Thick (but not too think to sip), balanced flavors that allowed the tomato to shine. I followed this as my base recipe, and then experimented. I used balsamic instead of sherry vinegar. I used more avocado. I added cucumber and bell pepper to the base.

This makes a pretty big batch. 


  • 1 avocado or 1 1/2 depending on thickness desired 
  • 1 pint of cherry tomatoes
  • 2 tomatillos
  • 4 cloves of garlic (yes it was garlicky. you can cut down)
  • 1/2 cucumber
  • 1/2 bell pepper
  • 1/2 jalapeno (or as spicy as you’d like it)
  • 2 T olive oil
  • 2 scallions
  • 2 T balsamic vinegar 
  • a dash of lime juice
  • 1/4 c fresh cilantro and basil 
  • salt to taste

The method:

Easiest recipe ever. Throw all ingredients into a blender. Blend until it hits the consistency you’d like (i stopped somewhere between chunky and pureed).  If it is too tart add a little more balsamic. Or more tomato. Add ice if you need to eat it right away, or put it into the fridge for a bit first. Add a pinch or two of salt at the end.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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