Avocado Gazpacho

Traditional gazpacho is tomato-red and Spanish. This one is green and thoroughly its own thing. Cucumber, green bell pepper, lettuce, garlic, shallots, and half an avocado get blended smooth with chicken stock and red wine vinegar into a pale, silky cold soup. The other half of the avocado gets finely chopped and stirred in at the end, giving every bowl a combination of creamy puree and fresh, buttery chunks.

Vodka goes in with the final stir. It doesn’t make the soup taste boozy; it sharpens the other flavors and adds a subtle brightness. Think of it the way vodka functions in a classic Bloody Mary.

Fresh dill is the herb, and it matters here. The anise-adjacent character of dill pairs with avocado and cucumber in a way that parsley or basil wouldn’t. Garnish with the remaining chopped dill just before serving.

Chill thoroughly before serving. This soup needs to be properly cold to taste right.

Chef Tips

• Blend the chopped half of the avocado into the base for smoothness first, then stir in the second half to keep distinct texture pieces in the final soup.
• Sprinkle lemon juice over the finely chopped avocado immediately after cutting to prevent browning before it goes into the soup.
• This is best served the same day. The avocado discolors overnight even refrigerated.

Variations

• Use vegetable broth instead of chicken stock to keep it vegetarian.
• Add a small jalapeño blended into the base for a spiced version.
• A swirl of crème fraîche or Greek yogurt on top adds richness and visual contrast against the green.