Short description

I adore this chilled summer soup because it feels like guacamole met gazpacho in the blender—fresh, creamy, and vibrant. It’s a no-cook, refreshing starter perfect for hot days.

Guaczpacho (Guacamole Gazpacho)

Why You’ll Love This Recipe

I love how fast and fuss-free this is—just toss everything in a blender, chill, and serve. The combination of ripe tomatoes and avocado gives it that guac-inspired creaminess, while the lime and sherry vinegar add a bright, tangy kick. It’s light, yet satisfying, and always impresses.

Ingredients

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

1½ lb fresh tomatoes, cored, seeded, roughly chopped
1 slice bread, crusts removed, soaked briefly in water
1 cucumber, peeled and seeded
1 garlic clove, peeled and roughly chopped
½ medium avocado, peeled
2 Tbsp chopped red onion
2 Tbsp fresh cilantro, stems removed
Zest and juice of ½ lime
1 Tbsp sherry vinegar
1 tsp sea salt (plus more to taste)
½ cup extra-virgin olive oil

Directions

I purée all ingredients in a high-speed blender until smooth.
If it’s too thick, I strain it through a coarse sieve into a bowl for a thinner consistency.
Then I chill it for at least 2 hours.
When serving, I top it with crunchy croutons or fresh herbs for texture.

Servings and timing

Servings: 6
Prep time: 15 minutes
Chill time: 2 hours
Total time: approximately 2 hours 15 minutes

Variations

I sometimes add a jalapeño for heat or swap the cilantro for basil for a different herbal note.
Greek yogurt stirred in gives added creaminess and protein.
If I want extra body, I leave some tomato or cucumber pieces unblended as garnish.

Storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors meld. I don’t reheat it—this is a cold soup best served chilled.

FAQs

Can I make this ahead?

Yes—I always make it a few hours or even a day ahead. It gets better with time as the flavors develop while chilling.

Can I freeze guaczpacho?

Freezing isn’t ideal because the avocado’s texture changes and it may separate or get grainy.

Is this vegan?

Absolutely—there’s no dairy or animal products unless I add yogurt. It’s naturally vegan and can be gluten-free if I skip the bread.

What can I use instead of sherry vinegar?

Red wine vinegar or apple cider vinegar both work—they give that tangy lift, though with a slightly different flavor.

How can I thicken or thin it?

To thicken, I blend less liquid or add more avocado. To thin, I stir in water or extra olive oil to reach the consistency I like.

Conclusion

I love serving guaczpacho as a refreshing appetizer on warm days. It’s simple, satisfying, and full of vibrant flavor. If I’m craving something cool and creamy without cooking, this soup is exactly what I reach for—bright, delicious, and ready in minutes.

Jane