Avocado Gazpacho


2 Florida avocados or 4 haas, pitted and peeled

2 cloves garlic

2 T fresh cilantro

1/2 c. green bell pepper

1/4 c. fresh parsley

1 T + 1 tsp. lime juice

3 to 4 c. vegetable stock (As little or as much as you like to make soup as thick or thin as you like.  Water may be substituted.)

Salt and white pepper to taste

1 c. sour cream

1/4 c. tomatoes, small diced

Cilantro sprigs for garnish


Combine first 6 ingredients in food processor. 

Process until smooth and begin adding stock until it is as thin as you like.  Season with salt and pepper. 

Ladle into bowls.  Top with a spoonful of sour cream, tomatoes, and cilantro.

Makes 6 servings.


  1. Stacy February 5, 2011 at 2:17 pm

    Saw a yummy recipe to use this guacamole on.

    Superbowl appetizers:
    Brown ground beef and season with a packet of taco seasoning
    Fill small phyllo shells with the ground bee
    Top w/ guac, sour cream, cheese, tomatoes, or salsa!!
    Yummy and super easy!

    1. edibletapestry February 5, 2011 at 7:56 pm

      Oh, they’re in phyllo shells! So much simpler than the sheets. Thanks for posting.


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