How to make: gazpacho with avocado and soft-boiled egg

This is such a simple recipe and really you can add the ingredients you like, in whatever amounts you like – just taste it as you go. Normally I would use fresh tomatoes but didn't have any, so used tomato juice instead – it really is that easy.

It’s also a great antioxidant-rich recipe, full of fibre and vitamins, but don’t forget to add some protein – top with an egg or even some cooked, flaked salmon.

Serves 2


2 red peppers, deseeded and roughly chopped

1/2 red onion, peeled and roughly chopped

1 cucumber, roughly chopped handful basil leaves

handful parsley leaves

2 cloves garlic, peeled

1 tbsp sherry or Balsamic vinegar

100mls olive oil

200-300mls tomato juice

seasoning to taste

1 avocado, peeled and chopped

2 eggs, softly boiled

Perfect for a hot summers day


1. Place all the vegetables and herbs in the food processor and process until finely chopped.

2. Add the liquids and seasoning to taste and process again briefly.

3. Serve chilled, topped with chopped avocado and egg.

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