Apple

Avocado & Green Apple Gazpacho

by:
July  4, 2021
4.5
4 Ratings
Avocado & Green Apple Gazpacho
Photo by James Ransom
  • Serves 6
Author Notes

This silky and refreshing chilled gazpacho soup is adapted from a recipe in the Paladares cookbook which chronicles the burgeoning restaurant scene in Cuba. This dish originated at the Elite paladar in Havana where the head chef Javier Gomez takes inspiration from the food of Spain. The winning combination of creamy avocado and tart apple makes for an elegant and no-fuss starter, perfect to serve on a warm day. —Yasmin Khan

What You'll Need
Ingredients
  • 2 ripe Hass avocados
  • 2 tart apples such as Granny Smiths, peeled, cored, and cut
  • 1 red bell pepper, cored, deseeded, and cut into quarters
  • 6 ounces cucumber
  • 2 cloves garlic, minced
  • 2 baby shallots, peeled and cut in half
  • 1/4 teaspoon ground cumin
  • 600 milliliters cold water
  • 4 tablespoons apple cider vinegar
  • 5 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • Small handful red grapes, halved, for garnish
Directions
  1. Place the avocado, apple, bell pepper, cucumber, garlic, shallots, cumin and water in a blender or food processor and blend until smooth.
  2. Scrape the mixture out into a bowl and then stir through apple cider vinegar, extra virgin olive oil, lemon juice and salt and pepper. Transfer to a Tupperware and refrigerate for 2 hours for the gazpacho to chill and for the flavours to come together.
  3. When you are ready to serve, remove from the fridge, taste and adjust the seasoning. You may need a little more salt or lemon, so add it to your preference. Pour into small bowls or clear glasses and garnish with a few slices of halved grapes, a drizzle of extra virgin olive oil and an extra grind of black pepper. Serve immediately.
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  • Katie Lee
    Katie Lee
  • cosmiccook
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  • JenniferJ
    JenniferJ
  • Stacey
    Stacey
Yasmin Khan
Yasmin Khan is a food and travel writer and the author of the best-selling Persian cookbook The Saffron Tales.

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4 Reviews

cosmiccook
cosmiccook July 4, 2021
I think this would have been better w cucumbers--the ones I KNOW I bought but the Gremlins got again. My husband was happy to hear that though. He said it was good. I used raw red bell pepper that I peeled--skin problem solved. Even w/o the cuke it was good. Next time I'll try some celery and use a yellow pepper. My soup color was that of avocado not light red like the photo.
 
JenniferJ
JenniferJ July 10, 2018
Terrific and distinctive! I will opt for roasted red pepper next time--skin off. The flecks of fresh red-pepper skin did not appeal given that the overall consistency is wonderfully silky. I also might add a bit of finely diced apple and avocado to the garnish. Nice to have a hint at what the main ingredients are as it's not obvious in the finished soup.
 
Katie L.
Katie L. June 3, 2018
Easy to make, quick, and delicious. It’s SO refreshing...and I don’t usually like chilled soup!!!
 
Stacey
Stacey June 3, 2018
Made this last night for a backyard dinner party. Everyone loved! Super tangy from the apple cider vinegar. I was afraid it might be too sweet, but it wasn't at all. Plus, super quick to make. I ended up using jarred roasted red peppers from TJ's - only because I forgot to buy a red pepper & it was delish. This will definitely become a summer staple.