Avocado & Tofu Gazpacho


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5 from 1 vote

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.
Course: Soup
Cuisine: American


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

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