A raw avocado gazpacho recipe should be made by using ripe avocados that have a buttery texture.
Traditional gazpacho soup recipes are usually red in color and made with ripe tomatoes along with other fresh ingredients.
Obviously, an avocado gazpacho recipe will be green in color, but still focuses on really fresh ingredients.
Gazpacho is a refreshing chilled raw soup that a lot of people consume during the hot summer months.
However, you can have these gazpacho recipes all year round - as long as you can find really great tasting avocados.
Ingredients:
Instructions:
Top gazpacho with mixed organic sprouts, fresh ground pepper, chia seeds, Spanish olive oil, and fresh raw coconut milk.
Or top with finely chopped green onions and fresh tomatoes.
Ingredients:
Instructions:
Top gazpacho with raw coconut yogurt, fresh dill, and freshly cracked pepper.
You can also replace the raw coconut yogurt with raw Greek yogurt, raw whole yogurt, or raw sour cream.
Ingredients:
Instructions:
With this gazpacho recipe, you can adjust the ingredients to suit your own taste buds. Use produce you have available in your garden or leftover in the fridge.
Unfortunately, most avocados will have to be ripened at home to get the perfectly ripe avocado.
And you can tell that an avocado is ripe when its hard skin gives slightly when squeezed.
Every time I buy what I thought was a perfectly ripe avocado at the grocery store, it turns out to be an overripe avocado by the time I use it in a recipe.
So learning a trick or two on how to ripen avocados at home will help you to make tasty avocado gazpacho recipes all year.
I learned this trick in Hawaii - I used a banana to help ripen my avocado.
Basically, you place an unripe avocado or avocados in a brown paper bag along with a tomato, apple, or banana (this quickens the ripening process).
The unripe avocado or avocados should ripen in a day to 3 days.
Then you can store your ripened avocados in the refrigerator to extend their life for a day or two longer before using in recipes.