A good soup recipe is something you should always have in your back pocket – if you know how to throw together a quick, easy soup you’re all set for weeknight dinners, healthy lunches, and busy weeks (they freeze so well!). When summer rolls around, you might think you have to throw in the towel on this go-to healthy staple. But wait – it’s time to give chilled soups their moment to shine. This chilled avocado gazpacho soup takes the same amount of time as blending up a smoothie – but unlike your standard gazpacho or other chilled soups – has a base of avocado that is hearty enough to stand up on it’s own as a meal.

Between my morning smoothies, afternoon matchas, and now this soup, my new KitchenAid® Pro Line® Series Blender has been in perpetual motion. It’s got a lot of competition in my kitchen (unlike Carrie who stores shoes in her oven, I actually store kitchen appliances in my room). And thanks to limited NYC counter space, any appliance that is dual-purpose is a serious win in my book. Blending this soup transforms it into the silkiest texture. Not only is the texture rich and creamy, the soup is the perfect balance between nutrient-dense and nourishing and light and cleansing. I’ve added some texture in the form of a completely addicting savory granola and a simple cucumber and tomato salad.

chilled avocado gazpacho // clean food dirty city


The best part about soups is that they aren’t an exact science. Although great as is, you can easily swap out ingredients depending on your preferences or what you have on hand. I imagine cilantro or chives would be great in place of basil, or some coconut yogurt or coconut milk stirred in would also be lovely. I like to make this soup about an hour before serving and let it chill in the fridge (you can always blend it up with a few ice cubes before serving if you like it super cold like me). Serve in bowls or sip on in mugs!


chilled avocado gazpacho with savory granola
Serves 3 - 4

Avocado gazpacho

  • 2 tomatoes
  • 2 ripe avocados
  • 1 large English cucumber
  • 1 ½ cups cold water, plus more as needed
  • 2 cups spinach
  • ½ jalapeno, optional
  • Handful of basil
  • 1 clove garlic
  • 2 – 4 tablespoons lemon juice
  • 1 teaspoon pink salt or sea salt
  • Olive oil

Savory Granola

  • 1 cup gluten free rolled outs
  • ½ cup pepitas
  • ½ cup walnuts, roughly chopped
  • Dash of cayenne
  • Dash of paprika
  • ½ teaspoon pink salt or sea salt
  • ¼ cup Omega Oil or oil of choice
  • 1 tablespoon honey

For the granola: Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.

In a medium mixing bowl, combine the oats, pepitas, walnuts, cayenne, paprika, and salt; mix well. In a small bowl, combine the oil and honey; mix and add the the oats. Stir well and spread out on the baking sheet.

Bake for 20 – 25 minutes, stirring halfway through, or until golden brown. Let cool completely.

For the soup: Reserve one tomato, ½ of the cucumber, and a couple basil leaves for the topping. Combine the remaining ingredient in the blender and blend until smooth. Add additional water as needed, it should be a creamy but pourable consistency. Season with lemon and salt to taste. Refrigerated before serving.

Dice the reserved tomato and cucumber. Add it to a medium bowl and combine it with thinly sliced basil, olive oil, lemon, salt and pepper. Jalapeno is a nice addition here as well.

Serve soup in small bowls topped with granola, tomato-cucumber salsa, and a drizzle of olive oil. Enjoy!

This post is in partnership with KitchenAid. All opinions are my own – thanks for your support!