Gluten-Free Quick & Easy (30-Min)Soups & Salads Vegan

Chilled Avocado-Lime Gazpacho with Crunchy Cilantro Pepita Topping

Name: Chilled Avocado-Lime Gazpacho with Crunchy Cilantro Pepita Topping
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: INGREDIENTS; 2 ripe avocados; 1 medium cucumber, peeled and chopped; 1 green bell pepper, chopped; 1 small red onion, chopped; 2 cups vegetable broth; Juice of 2 limes; 1 clove garlic, minced; 1/4 cup fresh cilantro leaves; Salt and pepper to taste; FOR THE CILANTRO PEPITA CRUMBLE; 1/2 cup raw pepitas (pumpkin seeds); 1/4 cup fresh cilantro, chopped; 1 tablespoon olive oil; Salt to taste

by Linda September 24, 2026

written by Linda September 24, 2026

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Beat the heat with this vibrant and refreshing Chilled Avocado-Lime Gazpacho! This no-cook dish is packed with creamy avocados, zesty lime, and fresh herbs, making it a delightful way to enjoy the flavors of summer. The addition of a crunchy cilantro pepita crumble adds a satisfying texture that perfectly complements the smooth gazpacho.

Ideal as a light appetizer or a nourishing lunch, this gazpacho is not only easy to prepare but also bursting with nutrients. Serve it chilled for a revitalizing dish that’s sure to impress your family and friends!

Chilled Avocado-Lime Gazpacho with Crunchy Cilantro Pepita Topping

Serves: 4 Prep Time: 15 minutes Cooking Time: 0 minutes 0 minutes

Nutrition facts: 250 calories 14g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

2 ripe avocados
1 medium cucumber, peeled and chopped
1 green bell pepper, chopped
1 small red onion, chopped
2 cups vegetable broth
Juice of 2 limes
1 clove garlic, minced
1/4 cup fresh cilantro leaves
Salt and pepper to taste

FOR THE CILANTRO PEPITA CRUMBLE

1/2 cup raw pepitas (pumpkin seeds)
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
Salt to taste

Instructions

In a blender, combine the avocados, cucumber, green bell pepper, red onion, vegetable broth, lime juice, garlic, and cilantro.
Blend until smooth and creamy. Season with salt and pepper to taste.
Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 30 minutes to chill.
Meanwhile, prepare the cilantro pepita crumble by toasting the pepitas in a dry skillet over medium heat for about 3-5 minutes, until golden.
Remove from heat and let cool. Combine toasted pepitas with fresh cilantro and olive oil, then season with salt.
Serve the chilled gazpacho in bowls, topped with the cilantro pepita crumble.

Notes

Tip: For a creamier texture, add a splash of coconut milk when blending the gazpacho.

For the best flavor, chill the gazpacho for at least 30 minutes before serving to let the ingredients meld together. If you prefer a spicier kick, consider adding a jalapeño or red pepper to the mix!

Feel free to swap the pepitas for sunflower seeds or omit them for a nut-free version. This gazpacho can be stored in an airtight container in the fridge for up to 3 days.

avocado cooling soup gazpacho healthy summer recipe

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Chilled Avocado-Lime Gazpacho with Crunchy Cilantro Pepita Topping

Chilled Avocado-Lime Gazpacho with Crunchy Cilantro Pepita Topping

Ingredients

Instructions

Notes

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