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Avocado, Cucumber, and Poblano Gazpacho

photo: Scott Phillips

Servings: 4

Avocado gives this refreshing cold soup a silky smooth texture. For best results, make it a few hours before serving to give it time to chill. Crisp homemade tortilla strips make a pretty and tasty garnish, but you can use crumbled tortilla chips instead.


  • 1 poblano chile
  • 2 English cucumbers, peeled, halved, seeded, and cut into 2-inch chunks
  • 2 ripe Hass avocados (about 6 oz. each), cut into 1-inch chunks
  • 1/2 packed cup chopped fresh cilantro; more as needed
  • 1/2 cup extra-virgin olive oil; more for serving
  • 1-1/2 Tbs. white balsamic vinegar; more as needed
  • 1 large clove garlic, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 2 corn tortillas, cut in half and then into 1/4-inch-wide strips

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 370
  • Fat (g): 42
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 30
  • Sodium (mg): 290
  • Carbohydrates (g): 20
  • Fiber (g): 9
  • Sugar (g): 4
  • Protein (g): 4


  • Roast the poblano over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.
  • In a blender, combine the poblano, cucumbers, avocados, cilantro, 1/4 cup of the oil, the vinegar, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.
  • For the tortilla strips, heat the remaining 1/4 cup oil over medium heat. Working in batches, add the tortilla pieces and cook, stirring and turning occasionally, until golden brown, about 1 minute. Transfer to a paper-towel-lined plate, sprinkle with a little salt, and set aside.
  • Just before serving, taste the soup and thin it with ice water to your desired consistency. Season to taste with salt, pepper, and vinegar. Serve the soup cold, drizzled with a little oil and topped with the tortillas strips.


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Reviews (3 reviews)

  • Krispie | 05/28/2019

    I made this for an end of year school party and it was well received. Next time I plan to keep some of the cukes and avocado unblended. I like a little bit of tooth to my gazpacho.

  • springs9 | 07/02/2017

    This made a great filling yet refreshing cold soup after a hot morning bike ride. Lovely.

  • AmyBick | 06/02/2017

    Delicious and refreshing. Great starter to a summer meal.

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