Gazpacho jelly with avocado cream

Serves: 4

Gazpacho jelly with avocado cream
Gazpacho jelly with avocado cream Gazpacho jelly with avocado cream

I developed an addiction to the Alvalle Gazpacho when I lived in France. A bowl of this near-as-dammit-homemade soup was just the ticket on a sweltering day when you didn’t want to eat very much. Making gazpacho is not difficult as long as you have a food processor of some sort but this soup is a really, really good short cut-especially when you can’t buy delicious tomatoes. Imagine my delight when I stumbled across it in the UK. It is stocked in Waitrose, Sainsbury and Ocado. Weirdly, you will often find it in the fruit juice section-as if the produce managers have taken one look at the Tetrapak carton without bothering to look at the ingredients. You could stretch the amount to 6 if you wanted to use smaller glasses. It also makes a fantastic canapé-poured into shot glasses and served with a teaspoon.


  • 4 sheets leaf gelatine, about 7g
  • 700ml Alvalle gazpacho
  • 1 ripe avocado, halved and stoned
  • 50g natural yogurt
  • A dash or two of Tabasco sauce
  • Juice of ½ lime
  • Basil leaves to decorate
Gazpacho jelly with avocado cream


  1. Soak the leaf gelatine in cold water for 10 minutes until soft, then drain off the water.
  2. Pour 200ml of the gazpacho into a small saucepan and place over a low heat until hot but not boiling. Take off the heat and stir in the softened gelatine.
  3. Pour the remaining 500ml gazpacho into a jug and stir in the contents of the saucepan. Pour into 4 small glasses and refrigerate until set-at least 6 hours.
  4. Scoop out the avocado flesh and place in a mixing bowl. Add the yogurt, Tabasco, lime juice and a good pinch of salt. Purée with a stick blender or mash until smooth. When the jellies are set spoon over the avocado cream and decorate with basil leaves. 
Gazpacho jelly with avocado cream