Chilled Avocado Gazpacho with Melon

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!

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!

Melon Avocado Gazpacho 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!

Previous Almond Breeze sponsored recipe creations:

• Zucchini Bread Ice Cream (dairy/gluten free, vegan)
• Peach Muffins (dairy free & gf)
• No Bake Blueberry Custard Pie (vegan & gf)
• Vegan Strawberry Scones
• Healthy Shamrock Shake
• Whole Wheat Irish Soda Bread
• Spiced Cherry Pecan Granola Bars
• Banana Nut Quinoa Muffins
• {All That’s Missing is the} Tropical Island Smoothie
• Oatmeal Breakfast Bake
• Almond Butter Stuffed Vanilla Coconut French Toast
• Pumpkin Pie Chia Pudding
• Chocolate Cherry Espresso Smoothie
• Pumpkin Pie Smoothie
• Vanilla Mint Smoothie
• Microwave Pumpkin Oatmeal Cookie for One

Cantaloupe Avocado Soup

July 24, 2019 by Anne

This vegan soup is cool, refreshing and bright – perfect as a barbeque appetizer or light lunch to savor summer’s last produce.

Prep Time 10 minutes

Total Time 10 minutes

Yield

4

Print Recipe

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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:

1. Blend cantaloupe, avocado, Almond Breeze, basil, mint, lemon zest, and lemon juice together until very smooth.
2. 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).

Did you make this recipe?

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Thank you to Almond Breeze for sponsoring this post!