avocado cilantro gazpacho recipe

a savory spanish “white” gazpacho made in minutes with fresh veggies like cucumber, sweet onion, spicy pepper and avocado, blended with spices and organicgirl's newest fresh designer avocado cilantro dressing

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4 servings
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20 min to prep
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blend and serve

ingredients

2 cups ½” stale bread cubes (from french or italian bread)
1½ cups unsweetened almond milk
½ cup organicgirl© avocado cilantro dressing
1 medium cucumber, peeled, seeded, and chopped
¼ medium sweet onion, chopped
2 garlic cloves, chopped
1 serrano pepper, chopped
2 tablespoons olive oil, plus more for garnish
1 tablespoon apple cider vinegar or sherry vinegar
½ teaspoon fine sea salt
1 medium, ripe avocado, pitted and diced
cayenne pepper, for garnish



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directions

in a medium bowl, place bread cubes and cover with warm water. let sit 10 minutes, then drain and gently squeeze out excess water.

in a blender combine bread cubes, almond milk, dressing, cucumber, onion, garlic, pepper, olive oil, vinegar, and salt. blend until very smooth.

divide soup between bowls and top with avocado, a drizzle of olive oil, and a pinch of cayenne pepper.

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