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Avocado Gazpacho

Erica Dinho
5 from 17 votes


  • 2 small avocados peeled and diced
  • cup green bell pepper diced
  • 3 cups cucumber peeled and diced
  • Salt and pepper
  • 2 teaspoons lime juice
  • 2 tablespoons cilantro
  • 1 cup water
  • ¼ cup white vinegar


  • Place all the ingredients in a blender and blend until you have a smooth mixture.
  • Adjust seasoning and transfer to a bowl and refrigerate until very cold, at least 1 hour.
  • To serve, divide the gazpacho in bowls or cups and garnish with cucumber and red pepper.
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