Tomato-Avocado Gazpacho

Diced avocado adds delicious richness to this salad-in-a-cup. Also, be sure to use very ripe tomatoes for this recipe.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 6 large ripe tomatoes, chopped
  • 1 small red onion, chopped
  • 1 cucumber, peeled and chopped
  • 1 green pepper, seeded and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 stalk celery, chopped
  • ¼ cup fresh parsley
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tsp. Worcestershire sauce
  • 1 tsp. sugar
  • 3 cups tomato juice
  • 1 large avocado, finely diced


  • Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until puréed.
  • Strain mixture through a coarse sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover, and refrigerate until well-chilled.
  • Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.