Gazpacho Soup with Oranges and Avocado

by Mary Papoulias-Platis

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In the Spring, I set out to plant a Greek garden with all the vegetables I need for a summer meal. With an abundance of tomatoes in my garden, this Gazpacho with Oranges and Avocados is a perfect cold soup for a summer evening and can be made ahead of time and allowed to marinate while you’re at work.

Use it for company, just serve with pita bread and a slice of feta cheese. The use of Greek basil and Greek oregano will give it the kick you need to enhance this chunky-style Greek dish. This can be served as an appetizer, main dish, or a side with any meat.

Gazpacho Soup with Oranges and Avocado

Try this simple and quick recipe for any hot summer day. It's so refreshing and can be made ahead of time, to be enjoyed for dinner.
Course Soup
Cuisine Greek
Servings 8 -10
Author Mary Papoulias-Platis


  • 6 fresh tomatoes cut into 1/4 inch dice (about 4 cups)
  • 2 medium red bell peppers cut into 1/4 inch dice (about 2 cups)
  • 2 cucumbers peeled and seeded,cut into 1/4 inch dice
  • 1/2 small sweet onion peeled and minced
  • 2 medium garlic cloves minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 5 cups tomato juice
  • 1 teaspoon hot pepper sauce optional
  • 1 cup water
  • 2 teaspoons of fresh Greek oregano minced
  • 2 teaspoons of fresh Greek basil minced
  • Garnish:
  • 2 avocados thinly sliced
  • 2 oranges peeled and sectioned
  • Extra-virgin olive oil


  1. Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
  2. Let sit for 10 -15 minutes. Stir in tomato juice, 1 cup water, hot sauce, basil, and oregano . Cover and refrigerate for 3 hours or up to 2 days.
  3. Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.




© 2010 – 2023, Mary Papoulias-Platis. All rights reserved.

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