Avocado Melon Gazpacho

close-up of creamy green gazpacho topped with pumpkin seeds, microgreens, and thin cucumber slices

Experience the ultimate summer refreshment with this Avocado Melon Gazpacho! This chilled soup combines the creamy richness of ripe avocados with the sweet, juicy goodness of honeydew melon, creating a vibrant and satisfying blend. Enhanced with a hint of lime juice and fresh dill, each spoonful bursts with delightful flavors. Perfect for a light summer meal or appetizer, this gazpacho is as easy to make as it is to eat!

Course Appetizer, Dinner, lunch, Main Course

Cuisine American, Spanish, vegan

Keyword cold soup, creamy avocado recipe, dairy free, easy gazpacho, gluten free, melon recipe, oil free, plant based, vegan soup

Prep Time 15

Total Time 15

Servings servings

Calories 235kcal

Author Jackie Akerberg

Equipment

Blender

Ingredients

1 ripe avocado from Peru
2 cups honeydew melon
3 Persian cucumbers
3 green onions
1 poblano pepper seeds removed
¼ cup cilantro
¼ cup fresh dill
2 tbsp champagne vinegar
¼ cup lime juice
1 tbsp maple syrup
1 tsp salt
¼ - ½ cup water for desired thickness

Garnish Ingredients

1 Persian cucumber thinly sliced
2 tbsp toasted pumpkin seeds
¼ cup micro greens
2 tbsp hemp seeds
flaky sea salt

Instructions

Add all the ingredients for the gazpacho, except water, to a high speed blender and puree until smooth and creamy. Season to taste. Thin with water until your desired consistency is reached.
Serve immediately or store in the fridge until ready to serve. It can be prepared up to 3 days in advance.
Pour into serving bowls and garnish. Enjoy!

Nutrition