Avocado & Tofu Gazpacho

Make this refreshing, chunky gazpacho in a snap using a food processor to chop the vegetables. Tofu goes great with the spicy flavors and ups the protein content, too.

Prep Time:  20 minutes
Cook Time: N / A
Yield: 6 Servings


  • 2 red peppers, cored, seeded, cut into large pieces (~3 cups)
  • 4 plum tomatoes, cored, cut into large pieces (~ 3 cups)
  • 1 English cucumber, split lengthwise, seeded, cut into large pieces (~2 cups)
  • 1 medium red onion, cut into large pieces (~ ¾ cup)
  • 32 oz tomato juice
  • 3 TB sherry vinegar
  • 3 TB fresh dill, minced
  • 2 tsp minced garlic
  • 1 ½ cups extra firm tofu, diced
  • 2 tsp salt
  • ½ tsp pepper
  • 1 avocado, diced (~1 cup)


Working in batches by vegetable, pulse peppers, tomatoes, cucumbers, and onions in a food processor until coarsely chopped. Combine in a large bowl with tomato juice, vinegar, dill, and garlic. Fold in tofu and season with salt and pepper. Chill well. When ready to serve, garnish each bowl with avocado.