Creamy Avocado Gazpacho

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This Creamy Avocado Pea Gazpacho is made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, but is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.
Prep 20 minutes
Cook 5 minutes
Total 25 minutes
5 from 27 votes

I first fell in love with gazpacho during my visit to Spain (unsurprisingly). It was less “eat pray love,” more out of necessity. We visited Spain in August, when it is notoriously hot, and gazpacho (a chilled tomato-based soup popular in Spain) was the natural thing to cool down with after walking for hours in the unforgiving sun. I wasn’t vegan at that time, but I didn’t eat red meat, which made it difficult to eat a lot of the standard fare served on our tour back in 2012.

I would order bowls of it, along with bread, in an attempt to fill up (gazpacho is delicious but not very calorie-dense). When I returned to the states, I made gazpacho a few times, but I found it was never as good. I assume the tomatoes in Spain are much higher quality than most tomatoes I can find here.

But, this Creamy Avocado Pea Gazpacho doesn’t require tomatoes, and is therefore easy to make extremely delicious without sacrificing on any flavor! And while traditional gazpacho features bread as a thickener (gazpacho means “soaked bread” in Arabic), this version relies on avocados, coconut milk, and peas for its creaminess (which means it’s naturally gluten-free).

Plus, while traditional gazpacho can leave you hungry within an hour or two, this version is extremely satisfying thanks to all the healthy fats!

overhead shot of gazpacho bowls

Why you’ll like this avocado gazpacho

10-minute meal. This creamy green gazpacho comes together in less than 10 minutes. The only prep work is (1) blanching some peas or steaming them in the microwave and (2) roughly chopping a few vegetables before they get blended.

9 ingredients. This recipe uses only 9 ingredients (not including water, salt, and pepper), so in addition to being quick, it’s also fuss-free.

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Healthy yet creamy. Thanks to avocados, peas, and coconut milk, this gazpacho is surprisingly creamy, but it’s still light, healthy, vegan, and gluten-free.

Flavorful. Thanks to cilantro and chili peppers, there is some good spiced flavor in this gazpacho. No bland or boring soups here!

peppers, cucuumber, onion, and herbs on a cutting board

Ingredient Rundown

Avocados. This is the biggest source of creaminess in this soup. If you’ve ever made a sauce with avocados, you know it’s gets so lush and creamy! While gazpacho isn’t meant to be as creamy as, say, a bisque, this version is definitely creamier than most gazpachos (making it all the more satisfying). Plus, those avocados = lots of healthy fats that keep your skin and hair looking healthy.

Fresh Peas. You will get the most flavor out of fresh peas, especially while they’re currently in season.

Cucumber. A traditional ingredient in gazpacho, it makes this soup hydrating and refreshing.

Cilantro and Serrano Pepper. This is where the spiced flavor comes in, and it’s what sets this gazpacho apart, so please don’t skip these ingredients! The cilantro brings that pungent, slightly citrusy flavor. And the chili peppers add a nice subtle heat in the background that gives this soup more character and depth of flavor.

Extra virgin olive oil. A good-quality extra virgin olive oil is key in gazpacho.

Water. To thin out the gazpacho a bit. I recommend starting with 1 1/2 cups water, then testing the texture, and adding more water to reach your desired texture.

Lime juice. The lime juice really perks up this dish with some fresh acidity and plays very nicely with avocado, cilantro, and chili peppers (hello, guacamole!).

Shallots. Onions are typically used in gazpacho, but I went ahead and used shallots for a slightly milder flavor. If you don’t have shallots, use half of a small sweet onion (I find raw yellow and white onions to be too pungent).

Coconut milk. The final source of creaminess in this gazpacho. It doesn’t affect the taste (there is on coconutty taste) but just brings a bit more luscious creaminess.

overhead shot of ingredients for Avocado Gazpacho

How to make Creamy Avocado Pea Gazpacho

This section is going to be very short since this recipe is very easy!

First, blanch the peas. I blanch the peas in boiling water for just 90 seconds, then immediately strain them into an ice bath to stop cooking The blanching preserves the vibrant green color and ensures they don’t overcook.

If you don’t want to turn on your stove, you could also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.

Next, add all of your ingredients—blanched peas, avocado, cucumber, shallots, cilantro, lime juice, Serrano pepper, olive oil, water, coconut milk, salt, pepper—to a blender and blend until creamy and smooth. Taste for seasonings, and that’s it!

Tips for making this recipe + Substitutions

Use ripe avocados. You’ll get the most creaminess from using ripe avocados. Avocados that aren’t fully ripe have a hard flesh, which will make the soup less creamy and less flavorful.

Frozen peas. If you don’t have access fresh peas, you can use frozen peas. Just defrost them before blending. No need to blanch them, as they are pre-blanched.

Coconut milk. If you don’t love coconut milk or don’t want to use it, feel free to omit, but I recommend using less water so that the gazpacho isn’t too watery. Or, you can sub another unsweetened plant-based milk, such as almond milk or cashew milk.

Don’t forget to garnish! This gazpacho loves garnishes, so don’t be shy. I love fresh cilantro and mint on top, as the subtle sweetness of the mint pairs beautifully with the slight spiciness and pungent cilantro. I also added hemp seeds and a few fresh shelled raw peas for a bit of texture.

Serving and storage You can serve this soup immediately after blending (at room temperature), or if you prefer your gazpacho chilled, pop it in the fridge for an hour or so. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).

Creamy Avocado Pea Gazpacho

More delicious avocado based recipes

I looooove avocados. If you’re looking for even more delicious avocado based recipes, give these a try:

That’s all you need to know about this Creamy Avocado Pea Gazpacho! If you make it, please leave a comment below or on Youtube with your feedback! And of course, tag me with your remakes on Instagram!

Creamy Avocado Pea Gazpacho

5 from 27 votes
This Creamy Avocado Pea Gazpacho is made with wholesome ingredients like avocados, peas, cucumbers, lime juice, cilantro, and coconut milk, but is surprisingly creamy and satisfying. The perfect no-cook, 10-minute lunch or light dinner for hot days.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Cuisine: Spanish-Inspired
Diet Vegan
Serving size: 3 to 4 (as main) or 6 to 8 (as appetizer/side)


  • 2 cups (280g) fresh peas, shelled (I used English shelling peas)
  • 2 medium-large ripe avocados
  • 2 tablespoons good-quality extra virgin olive oil
  • 1 Serrano pepper, stem removed and sliced in half (de-seed for a mild version, but I think the seeds are key for bringing some interest to this soup, and it’s not overly spicy)
  • 1 medium shallot, peeled and chopped in half
  • 1 medium English cucumber, very roughly chopped
  • 1 cup fresh cilantro (you can use the leaves and tender stems)
  • 3 tablespoons freshly squeezed lime juice, plus more to taste
  • 1 1/2 – 2 cups (360 – 480 mL) water, plus more as needed
  • 1/2 cup (120 mL) full-fat coconut milk, plus more as needed (you can use lite coconut milk, or for a non-coconut milk, try unsweetened oat milk)
  • A generous amount of kosher salt or sea salt and freshly cracked black pepper
  • Optional Garnish Ideas: fresh cilantro and mint leaves (recommended), fresh shelled peas, hemp seeds, cucumber ribbons.


  • Blanch the peas. Bring some water to a boil in a saucepan. Prepare an ice bath (a large bowl of ice water). Add the shelled peas to the boiling water. Wait for the water to return to a boil, then set a timer for 90 seconds. Immediately after, transfer the blanched peas to the ice bath to stop cooking and cool down. Once the peas are cold, drain them.
    1. NOTE: you can also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.
    2. NOTE: If using frozen peas, you need to defrost them but no need to blanch them.
  • Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining 1/2 cup (120 mL) water to thin out.
  • Season to taste with salt and pepper. Add more lime juice for acidity or more cilantro for pungency. Taste again, and add more salt or pepper as needed.
  • Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).

Calories: 476kcal | Carbohydrates: 33g | Protein: 10g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 399mg | Potassium: 1195mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1427IU | Vitamin C: 63mg | Calcium: 73mg | Iron: 4mg

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45 comments on Creamy Avocado Gazpacho

  1. G

    5 stars
    Every time I make this I’m shocked by how easy and delicious it is. If you know someone who’s just starting to cook and is overwhelmed by the idea of it, send them this recipe.

    I don’t know if it makes a difference, but sometimes raw shallots are a bit too intense for me so I slice them thinly and let them marinate in the lime juice while I prep everything else. I also love to top it with the crispy breadcrumbs from the broccoli soup recipe!

    1. Kaitlin @ Rainbow Plant Life

      G, Thank you for your thoughtful review! We’re so happy to hear that you enjoy the gazpacho time and time again.

  2. The Professional Mariner

    5 stars
    Healthy, fantastic, and informative! A must follow for good health and tasty recipes..❤️🙏🏼⚓️

    1. Kaitlin @ Rainbow Plant Life

      Hi there, Thank you so much for such a fantastic review! Appreciate you taking the time!

  3. Stacey DAmico

    5 stars
    All of your recipes look so good.
    Many of them I have to lower the fat content to fit my calorie and macro needs.
    Can you tell me how many grams of fat a day you are eating?
    Thank you,

    1. Kaitlin @ Rainbow Plant Life

      Hi Stacey, Nisha has a history with disordered eating and now practices intuitive eating- she never counts calories or macros. Sorry we can’t be of help!

  4. Chef Mark deas

    4 stars
    Made this came out amazingly good. Served for a soup of the day. At our premium yacht club. I used. Frozen peas and more water. 4x the recipe for service. Added diced cilantro and papitos for garnish
    Dubbed the grinch soup …. thank you

    1. Support @ Rainbow Plant Life

      Glad everyone enjoyed the recipe, Mark!

  5. Janet Kehlor

    5 stars
    Regardless, it was delicious!!
    I am trying to decide if I modified your Avocado Pea Gazpacho into Avocado Asparagus Gazpacho.
    Or if I modified my asparagus hot soup into a cold gazpacho with frozen chunks of avocado.
    –Yeah. I was hungry, had no peas but did have some asparagus. I sometimes make an asparagus soup with coconut milk, lime juice, onions and cilantro. Sautee and blend all the ingredients except the cilantro and asparagus tips. Then add those in at the end for texture.
    This time I added chunks of frozen avocado into the blender. That cooled it to a cold soup. I mixed in the chopped asparagus tips, then garnished it with green onions, and cilantro. Wonderful! The serrano chile added some nice heat!
    Yes. I found a bag of frozen avocado chunks at Costco. Who knew!
    Thank you for the inspiration.
    I will have to try your actual recipe after a trip to the grocery store!

    Thank you so much for the inspiration!

    1. Support @ Rainbow Plant Life

      Interesting! Great to hear you were able to successfully modify the recipe. And so cool they sell frozen avocado at costco! Cheers :)

  6. Andrea

    Do you think this recipe would still be good if I left out the olive oil? I’m trying to not eat oil anymore.

    1. Support @ Rainbow Plant Life

      Hi Andrea, it’s doable but it will lose a lot of its creamy mouthfeel. Let us know how it is if you try it out! Sorry for the late response.

  7. Heidi

    Can you use canned peas instead f fresh peas in this?

    1. Support @ Rainbow Plant Life

      Hi Heidi, we highly suggest using fresh peas in this recipe. If you absolutely HAVE to, use defrosted frozen peas. Sorry for the late response!

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