Prepare the Soup

  • Red wine vinegar 4 oz
  • Kosher salt and black pepper to taste
  • Cucumber, seedless, peeled, chopped 3 each
  • Garlic Clove, chopped 5 each
  • Shallots, quartered 5 each
  • Bell pepper, green, seeded, chopped 3 each
  • Lettuce, shredded 1 lbs
  • Dill, fresh, chopped 3.5 T
  • Avocados, Haas 6 each
  • Lemon, juice only 2 each
  • Knorr Ultimate® Roasted Chicken Base, prepared 1 gal
  1. Prepare the Soup

    • Place cucumber, garlic, shallots, green pepper, lettuce, dill, vinegar, and prepared chicken base in a blender or food processor. Blend until smooth.
    • Cut avocadoes in half lengthwise. Peel and remove pit. Roughly chop the avocadoes and add it to the mixture in the blender or food processor. Blend until smooth.
    • Transfer to a medium bowl. Finely chop the remaining avocado and sprinkle with lemon juice. Stir this into the gazpacho; add salt and pepper to taste. Chill thoroughly before serving.
    • Garnish with the remaining dill.


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