Kitchen, Recipes

Avocado Salad with Tomato Cucumber Gazpacho

It’s time for another healthy recipe with Chef Randy Feltis for Happy, Healthy You! This refreshing Gazpacho soup is gorgeous and delicious!

Serves 4

Prep time: 8 minutes 

Special tool: Food processor


  • 2 ripe avocado 
  • 1 ripe tomato 
  • 1 cucumber 
  • 1 red bell pepper 
  • 8 teardrop tomatoes
  • 2 tablespoons olive oil 
  • 1/2 lemon juice and zest
  • 1 handful  fresh basil 
  • Salt and pepper 


  1. Finely dice 1/4 of the cucumber and red bell pepper. Set aside.
  2. Chop remaining cucumber, pepper and tomato. Place into food processor with olive, lemon juice and three basil leaves. 
  3. Blend until smooth, Season with salt and pepper and add diced cucumber and peppers. 
  4. Cut avocado in half, peel and slice thinly. 
  5. Ladle 1/4 cup of gazpacho into large pasta bowl, top with sliced avocado and garnish with teardrop tomatoes, lemon zest and fresh basil. 

Items featured in this video include:

Leave a Reply

Your email address will not be published. Required fields are marked *