I created a refreshingly chilled summer soup that blends the creamy richness of guacamole with the bright, tangy notes of gazpacho. It’s a unique twist that’s perfect for warm days and easy to prepare.

Guaczpacho (Guacamole Gazpacho)

Why You’ll Love This Recipe

I love how quick and simple this recipe is—no cooking required, just blend and chill. It gives me the best of both worlds: the smooth, rich base of avocado from guacamole and the fresh, zesty punch of tomatoes and vinegar from classic gazpacho. It’s satisfying yet light, making it an ideal starter or refreshing light lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lb fresh tomatoes, cored, seeded, and roughly chopped
1 slice of bread, crusts removed, soaked in water
1 cucumber, peeled and seeded
1 clove garlic, peeled and roughly chopped
½ medium avocado, peeled
2 heaping tablespoons red onion, chopped
2 tablespoons fresh cilantro, thick stems removed
Juice and zest from ½ lime
1 tablespoon sherry vinegar
1 teaspoon sea salt, plus more to taste
½ cup extra-virgin olive oil

Directions

I blend all the ingredients in a high-speed blender or food processor until smooth. I taste and adjust the salt if needed. For a smoother texture, I sometimes strain the soup through a coarse sieve, pressing it through with a spoon. After blending, I chill the soup for at least 2 hours. When serving, I like to top it with croutons or fresh herbs for extra texture and color.

Servings and timing

Servings: About 6 servings
Prep Time: 15 minutes
Chill Time: At least 2 hours

Variations

I like to experiment with different herbs like basil or parsley instead of cilantro for a different flavor. Sometimes I add a jalapeño or a pinch of cayenne for a little heat. Swapping lime with lemon gives a brighter, more citrusy edge. If I want a vegan version with no bread, I simply skip the slice or use a gluten-free alternative.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I always stir it before serving again, as separation can happen. I don’t reheat it—it’s meant to be enjoyed cold—but I do sometimes refresh it with a little extra lime juice or olive oil.

FAQs

How can I make the soup thinner if it’s too thick?

I just blend in a little cold water or an extra splash of vinegar until it’s as smooth as I like.

Can I make Guaczpacho ahead of time?

Yes, I like to make it a day ahead. The flavors deepen and blend beautifully after resting in the fridge.

What kind of bread works best in this recipe?

I use a slice of soft white or whole grain bread, with the crusts removed. It helps thicken the soup and adds a subtle body without overpowering the flavor.

What are the best garnishes?

I love adding croutons, chopped cucumber, diced tomatoes, or even avocado chunks. A drizzle of olive oil or a sprinkle of sea salt also works great.

Can I freeze Guaczpacho?

I don’t recommend freezing it. The texture of the avocado can turn grainy once thawed, and the fresh flavors are best enjoyed fresh.

Conclusion

I always come back to this Guaczpacho when I want something refreshing, bold, and different. It’s a playful take on two beloved recipes that’s easy to whip up and always a crowd-pleaser. Whether I’m serving it as a starter or enjoying it solo on a warm day, it never disappoints.