Smoky Avocado Gazpacho

Smoky Avocado Gazpacho

Our Original granola provides a crispy contrast to this creamy, cool avocado soup, made with fresh, flavorful ingredients. This green gazpacho makes an elegant starter or a simple lunch.

Yield: 4 Servings

Serving Size: ¾ cup


2 avocados, peeled & halved

1 poblano pepper, roasted, skinned, seeded, cooled*

1 English cucumber, chopped

¼ cup fresh basil leaves

1 clove garlic

¼ cup cilantro leaves

Juice of 2 limes

1 cup water

2 tbsp extra virgin olive oil

Salt & pepper to taste

1 cup Michele's® Original Granola

Smoked paprika, to garnish



  1. Place all ingredients, except for granola in a blender. Blend until smooth. Season to taste with salt and pepper.
  2. Garnish with granola, avocado, basil, and a sprinkle of smoked paprika. Serve chilled.


 Keeps in the fridge up to 4 days. Might separate, stir back together.


Kitchen Tip:

*How to Roast a Pepper: If using a gas stove, place pepper directly on high flame, turning occasionally (this can also be done over a high heat grill). The pepper will immediately start to pop, blister, and char. When all sides are charred completely, turn off heat and carefully use tongs to place pepper in a heatproof bowl. Cover bowl with plastic wrap & using a knife or fork, add a couple of air holes in the plastic wrap. This captures the steam & lets it escape slowly to help loosen the skin from the pepper. When the pepper is cool after 10 to 15 min, clean off all the charred skin.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.