Summer calls for light, refreshing, and nutritious meals, and what better way to enjoy the season than with a chilled bowl of Avocado Papaya Gazpacho? It is a great refreshing lunch or snack any time of the day.
This unique twist on the classic Spanish soup packs a burst of tropical flavors but also provides a wealth of health benefits that make it a standout choice for anyone looking to boost their diet with whole, plant-baed nutrition.
If you’d like a traditional gazpacho recipe, try this one.
Here’s why this recipe should be a staple in your summer meal rotation.
Ingredients That Shine
Here’s a deeper look at this cold soup’s health benefits: rich in antioxidants, supports heart health, boosts immunity, and promotes digestive health.
Avocado: Known for its creamy texture and rich flavor, avocado is a superstar when it comes to health benefits. It’s loaded with healthy monounsaturated fats, which are great for heart health. Avocados are also an excellent potassium, vitamin K, and folate source. Their high fiber content aids in digestion and helps maintain a healthy gut.
Papaya: This tropical fruit is a powerhouse of vitamins and antioxidants. Papayas are rich in vitamin C, which boosts the immune system, and vitamin A, which supports eye health. The enzyme papain in papayas aids in digestion and has anti-inflammatory properties. Additionally, the high fiber content in papaya helps regulate bowel movements.
Cucumber: Due to their high water content, cucumbers are very hydrating. They are also a good source of vitamins K and C, potassium, and magnesium. Cucumbers also contain antioxidants and anti-inflammatory compounds that support overall health.
Bell Peppers: Bell peppers are rich in vitamins A and C, which boost the immune system and promote healthy skin. They also contain a variety of antioxidants, including capsanthin and quercetin, which have anti-inflammatory and anti-cancer properties.
Onion and Garlic: Both of these ingredients are known for their immune-boosting properties. Onions are high in vitamins C and B6, folate, and potassium. Garlic contains compounds like allicin, which has antimicrobial and anti-inflammatory effects.
To Make the Recipe
Additionally, this recipe is quite easy to prepare, making it a convenient option for busy days. It can be made ahead of time and stored in the refrigerator, allowing the flavors to meld and intensify. It’s a versatile dish that can be enjoyed as a light meal, a refreshing appetizer, or even a nourishing snack.
You’ll be using your chopping skills to prepare this dish, as every ingredient outside of the tomato and pineapple juice needs to be chopped. Then add them to a bowl along with a few drops of Tabasco and a little salt and pepper, and you’re good to go.
Enjoy these other refreshing soups:
Summer days can get really hot, and this soup is so refreshingly delicious! Serve it with baked corn chips or tacos for a fun Mexican spread.
If you’re trying to beat the heat, be sure to check out some other vegan recipes from my fellow bloggers in this Chill Out: 19 Cooling Plant-Based Summer Recipes.
I’d love to hear your feedback in the comments below for this Avocado Papaya Gazpacho recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Avocado, Papaya Gazpacho
Ingredients
- 1 1/2 cups tomato juice low-sodium
- 1 1/2 cups unsweetened pineapple juice
- 1 ripe papaya or mango, peeled, seeded and diced
- 1 green bell pepper (or any color bell pepper) seeded and diced
- 1/2 red onion diced
- 1 avocado cut into 1/4″ dice
- 1/4 cup fresh lime juice
- 6-10 dashes of Tabasco
- 1/4 cup cilantro finely chopped
- salt and ground pepper to taste (optional)
Instructions
- In a large bowl, gently mix all of the ingredients.
- Cover and refrigerate for a couple of hours before serving.
- Refrigerate leftovers in an airtight container for up to 5 days.
I made this today and I could not believe how incredible the different flavors blended so well together. This will be a new favorite for sure! I didn’t have tomato juice so I used tomato sauce and it was still wonderful and maybe a bit thicker…which i liked. I also featured the link to this recipe on my FB site “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ where I feature recipes that take 20 minutes or less to prepare. I think my gang will love this AND your site. Thx so much!
I know, right? It’s an interesting combo and I love this soup! Thanks for sharing. We all love quick and easy recipes.