• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » All Recipes

Gazpacho with Cucumber Radish Avocado Topping

Published: Aug 14, 2013 · Updated: Jun 25, 2019 · By Lisa Goldfinger · 4 Comments · This post may contain affiliate links

Jump to Recipe

Gazpacho is one of the best ways to enjoy ripe, juicy, summer tomatoes. When tomatoes are in season there's nothing better than chilled fresh tomato soup, pureed with some veggies for crunch, plus vinegar, lime juice and spices. Gazpacho is healthy, low-fat, full of flavor, and refreshing, a perfect summer appetizer or first course. I've added a chopped salad topping of cucumber, radish and avocado and the tastes, textures and colors are great together.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

I chose to make a yellow gazpacho because I've been seeing lots of great-looking yellow tomatoes at the market, and I thought it would be  beautiful, as well as delicious. Turns out I was right!  And don't worry if you can't find yellow tomatoes - you can use green or red ones too. 

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

Gazpacho originated in the Andalusian region of southern Spain, where it was the food of poor field workers. The original version consisted of stale bread, garlic, oil and water - all pounded with a mortar and pestle. Gazpacho has evolved over the years, taking many different forms, including a version with almonds and no tomatoes. Chilled, tomato-based Gazpacho has become extremely popular in Spain and Portugal and is the one that most of us know and love today.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

Contrasting colors and textures add to the excitement of this dish. The first layer of the soup is a puree of  yellow tomatoes with a few vegetables for crunch and some vinegar, lime juice, and spices - for added flavor.  Be sure to puree the tomato mixture in two batches so you don't overflow your food processor.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

The next layer is an assortment of diced vegetables - cucumber, radishes, avocado and cilantro.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

There's a good variety of flavor, textures and colors in this mix.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

For the final layer, drizzle on some good quality fruity olive oil, a sprinkle of salt, and some grinds of fresh pepper.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

If you can't find yellow or green tomatoes, red ones work really well too.  Just add 1 ½ cups of tomato juice to the final puree for a rich red color.

This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

 

Here's to fresh seasonal summer dining!

If you try this Gazpacho recipe I hope you'll come back to leave a comment and rating. I'd love to know what you think!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Gazpacho can be made with yellow or red tomatoes. Serve it icy cold with the delicious topping of chopped cucumbers, radishes and avocados. The quintessential summer soup recipe l www.panningtheglobe.com

Gazpacho with Cucumber Radish Avocado Topping


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Panning The Globe
  • Total Time: 25 minutes
  • Yield: 6
Print Recipe

Description

Chilled fresh tomato soup with a topping of chopped cucumber, radish and avocado. Make ahead. Low-fat.


Ingredients

Scale
  • For the Soup
  • 2 ½ pounds ripe yellow, green or *red tomatoes, cored and chunked
  • 1 english cucumber, peeled and chunked (plus ½ cucumber for topping)
  • ½ medium white onion, chunked
  • 1 jalapeno pepper, washed, seeded, deveined and roughly chopped
  • 2 tablespoons chopped cilantro (plus more for topping)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • A dash or two of Tabasco sauce
  • *1 ½ cups tomato juice, only for red tomato gazpacho
  • Salt and pepper, to taste
  • For the Topping
  • ½ english cucumber, peeled and ¼-inch diced
  • ½ bunch radishes (4 or 5), washed, ends trimmed, ¼-inch diced
  • 3 tablespoons roughly chopped cilantro
  • 1 ripe avocado, ¼-inch diced
  • The juice of ½ a lime
  • Kosher salt and fresh ground pepper, to taste
  • 2 tablespoons good quality extra virgin olive oil


Instructions

  1. Make The Soup: Put the chunked tomatoes, cucumber, onion, jalapeño and cilantro in a large bowl. Stir to combine. Scoop half of the mixture into the bowl of a food processor with the chopping blade attached. Add the vinegar. Puree for about 15 seconds, or to your desired consistency. (I like it very finely chopped but with a bit of texture) Pour the contents into a second large bowl. Add the other half of the tomato mixture to the food processor. Add the lime juice. Repeat the puree to your desired consistency. Add to the bowl with the puree. Stir to combine. *Note: if you're using red tomatoes, stir in 1 ½ cups tomato juice. Add tabasco, salt, and pepper, to taste. Cover and chill for at least 3 hours - it's best served icy cold. (note: if you want thinner gazpacho, add ice cold water, a few tablespoons at a time, until you get the desired consistency)
  2. Make The Topping *Note: best to make this no more than an hour before serving, so the avocados don't turn brown. Place the chopped ingredients into a small bowl. Squeeze the juice of half a lime over them to prevent the avocado from browning, and toss to combine. Cover and chill for up to 1 hour.
  3. Ladle the puree into 6 cups or bowls. Divide the topping ingredients among the 6 bowls. Drizzle olive oil on top. Sprinkle with salt and fresh ground black pepper. Enjoy!
  • Prep Time: 25 mins
  • Category: Soup
  • Cuisine: Spanish

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More All Recipes

  • bite-sized rectangular pieces of pan fried tofu in rich sauce with chopped scallions and a fork holding one piece of tofu.
    Easy Pan Fried Tofu with Korean Sweet and Spicy Sauce
  • Fingers holding a thin seeded cracker.
    The Best Homemade Seed Crackers: Thin, Crisp and Delicious!
  • bowl filled with sesame coated linguine noodles, topped with matchstick cucumbers and carrots, sliced scallions and sesame seeds.
    Spicy Peanut Noodles: Chicken or Vegetarian
  • A broiled miso salmon fillet topped with miso dressing and sesame seeds on a bed of salad greens with jicama matchsticks, mango chunks and sliced watermelon radishes.
    Miso Ginger Salmon Salad

Filed Under: All Recipes, Appetizers, Entertaining, Europe, Lunch and Brunch, Soup, Spain, vegan, Vegetarian Tagged With: dairy-free

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Nicollet

    December 21, 2019 at 12:25 am

    Paul and I made this last winter with cajun style salmon and porcini risotto as a date-night meal and it was fabulous, so cool and refreshing. The avocado on top is a must. Plus it was so fun to use the immersion blender!

    Reply
  2. La Cocinera novata

    November 15, 2016 at 3:52 am

    Hi, I am a Spanish girl and I love your idea of doing a gazpacho with yellow tomatoes. Every house in Spain makes gazpacho for the Summer and lately it's being made with strawberries and watermelon. Your toppings, though quite different from the original gazpacho, seem great and original too. Congratulations and thank you for trying our Spanish food.
    I love your blog!!

    Reply
  3. Laurie G.

    August 15, 2013 at 3:24 pm

    How gorgeous with the yellow tomatoes! This one looks like a winner. Enjoy!

    Reply
  4. Margaret

    August 14, 2013 at 5:14 pm

    Lisa,
    Can't wait to make this...I only like pureed Gazpacho and this looks delish.
    Margaret

    Reply

Primary Sidebar

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Essential Summer Side Dishes!

  • A white bowl filled with Shirazi salad of cucumbers cherry tomatoes green peppers and onions
    Shirazi Salad (Persian Cucumber, Tomato and Onion Salad)
  • Creamy Spicy Chipotle Coleslaw
    Chipotle Coleslaw
  • Blue bowl filled with sautéed shredded zucchini. A mint leaf on top.
    Julia Child's Sautéed Shredded Zucchini Recipe
  • a white bowl filled with sautéed corn kernels and chopped scallions. The bowl sits on a blue and white striped cloth napkin and several pieces of flatware are in the background
    Sautéed Corn with Scallions
  • japanese potato salad in a white bowl
    Japanese Potato Salad Recipe
  • Close up of corn tomato avocado salad
    Corn Tomato Avocado Salad
  • Dutch oven on a striped cloth, filled with ratatouille
    The Best Easy Ratatouille Recipe
  • white bowl filled with cucumber raita and garnished with a sprig of fresh mint
    Cucumber Raita

Browse all Side Dish Recipes →

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

697 shares