Avocado Gazpacho


  • 2 avocados, pitted and peeled
  • 1/2 English cucumber, peeled and chopped
  • 4 green onions, green party only, chopped
  • 2 cups low-sodium chicken broth or vegetable broth
  • Juice of 1 lime
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • ½ teaspoon Caravel Gourmet Hawaiian Alaea Red Salt
  • 4 slices sourdough bread, sliced, cut into triangles and toasted
  • Cilantro sprigs (optional)


  • Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice.
  • Cover with plastic wrap directly onto the gazpacho and refrigerate for 2 – 6 hours.
  • Puree again just before serving, adding a little cold water if needed to thin the soup.
  • Serve with toast and sprinkle with Caravel Gourmet Hawaiian Alaea Red Sea Salt for a stunning and delicious presentation