When the weather heats up, hot soup doesn’t sound as appealing. Fortunately, you can make this creamy, chilled melon avocado gazpacho for a summer soup that’ll cool you down!
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Thanks to Almond Breeze for sponsoring this post, originally published in 2014.
Vegan Avocado Soup with Cantaloupe
This recipe is a twist on traditional gazpacho. Typically, gazpacho is made with blended vegetables like cucumber, bell peppers, and tomatoes.
Here, we’re switching things up with a slightly sweet, uber-refreshing combination of cantaloupe and avocado.
I love the flavor combination here: from tangy lemons to sweet melon and savory avocado. Herbs like mint and basil add another layer of flavor, almond milk adds creaminess, and a drizzle of olive oil rounds out this tasty dish.
This vegan soup is perfect as a barbeque appetizer or light lunch to savor seasonal summer produce!
Recipe Ingredients
To make this soup, you’ll need:
- almond milk
- lemons (juiced and zested)
- avocados
- cantaloupe
- fresh mint
- fresh basil
- olive oil (if desired)
When picking your cantaloupe, make sure it’s ripe! The outside of it should be a beige, gold, or yellow color – not green. It should smell sweet, but not too sweet. (That could mean it’s overripe.) Lastly, it should feel mostly firm, but not hard like a rock.
How to Make Gazpacho with Avocado
This avocado gazpacho could not be easier to make! This is basically one of those “toss everything in a blender, blend, serve” type of recipes, which I love.
This soup is best served cold, but if you chill it after blending, the avocado will turn a little brown, which isn’t cute. I recommend chilling the ingredients BEFORE blending and serving immediately after. 🙂
Let me know how you like it! 🙂 You’ll find the full recipe at the bottom of this post. Enjoy!
More delicious avocado recipes:
- Avocado Breakfast Smoothie with Banana and Kale
- 5-Min Avocado Feta Toast with Chickpeas (Easy Snack)
- Avocado White Bean Hummus Dip with Lemon
Chilled Avocado Gazpacho Soup with Melon
This vegan soup is cool, refreshing and bright – perfect as a barbeque appetizer or light lunch to savor summer’s last produce.
Ingredients:
- 4 cups diced cantaloupe (skin and seeds removed)
- 1 ripe avocado (skin and pit removed)
- 1 cup unsweetened original Almond Breeze
- 2 packed tablespoons fresh basil
- 2 packed tablespoons fresh mint
- zest and juice of 1 lemon
- salt and pepper, to taste
- garnish (optional): olive oil, black pepper, diced cantaloupe and avocado, fresh mint and basil leaves
Instructions:
- Blend cantaloupe, avocado, Almond Breeze, basil, mint, lemon zest, and lemon juice together until very smooth.
- Season to taste with salt and pepper. Serve immediately with desired garnishes.
Notes:
Tip: Start with cold ingredients so you don't have to chill the soup after you blend it (the avocados will oxidize and turn the soup brown if you reserve it in the fridge).
Thank you to Almond Breeze for sponsoring this post!
