This verdant take on traditional gazpacho contains tons of good-for-you ingredients including three ripe avocados, garlic and coconut milk, and stores without browning thanks to fresh-squeezed lime juice. Simply place all of the ingredients in a high-speed blender, process until creamy, pour into bowls and let your guests get creative with toppings. They’ll appreciate the fresh flavor and beautiful presentation, and dairy-free diners will love that there’s no cream, milk or butter.

For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.

CREAMY, DAIRY-FREE AVOCADO GAZPACHO RECIPE

Prep time: 15 minutes

Blend time: 2 minutes

Total time: 17 minutes

Servings: 6 servings

Ingredients

3 ripe but not brown avocados, skins and seeds removed

3 cloves of garlic, peeled

1 green onion, coarsely chopped (white and green parts)

1 small handful of cilantro, stems removed

Zest of one lime

¼ cup fresh-squeezed lime juice

2 cups stock such as chicken, or, to make the dish vegan, vegetable stock

½ cup coconut milk

1 tsp salt

½ tsp pepper

½ tsp smoked paprika

Instructions

1. Place avocados, garlic, green onion, cilantro, lime zest, lime juice, stock, coconut milk, salt, pepper and smoked paprika in a blender.

2. Blend on high until creamy, about 2 minutes.

3. .Pour into bowls, top creatively and serve along with soy-free tortilla chips

Optional topping ideas

Salsa or pico de gallo

Smoked paprika

Bacon bits

Green onion

Cilantro

Blue corn tortilla chips

RECIPE & STORY BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN

Try some of TABLE’s other allergen-free recipes:

Allergen-Free Chocolate Treats

Chicken Harissa Pasta

Asian-Inspired Chicken Noodle Soup

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