Amie Valpone

Peanut Butter Guacamole Gazpacho

Print This Recipe Print This Recipe

Gazpacho is one of my favorite soups to make– especially when the weather starts to heat up and my family is looking for a refreshing start to their dinner. I serve this creamy chilled soup as an appetizer when the temperature peaks to cool us off at sunset. I love using crunchy peanut butter for the extra texture, so I decided to toss a scoop of Crunch Time Peanut Butter into this soup with some golden roasted peanuts. If you’re a gazpacho fan, you will love this creamy ‘n fun spin on my classic tomato gazpacho recipe. It’s velvety and delicious- I even serve it as a guacamole dip for entertaining with crudités and rice crackers!

Prep time: 10 minutes
Cook Time: 0 minutes
Total time: 10 minutes
Yield: 6 servings

Peanut Butter Guacamole Gazpacho

Ingredients

ingredients tomatoes avocados peanut butter scallions lime juice mint salt pepper

2 cups 1/4 inch diced tomatoes
2 ripe avocados, peeled, cored and diced
1/2 cup Crunch Time peanut butter
1 cup Peanut Butter & Co. Golden Roasted Peanuts
2 scallions, finely chopped
3 tablespoons fresh lime juice
2 tablespoons fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1. In a medium sized mixing bowl, combine tomatoes, avocado, peanut butter, scallions, peanuts, lime juice, fresh mint, sea salt and pepper; gently toss to combine.

combine tomatoes, avocado, peanut butter

peanuts

1.	In a medium sized mixing bowl, combine tomatoes, avocado, peanut butter, scallions, peanuts, lime juice, fresh mint, sea salt and pepper; gently toss to combine.

2. Transfer to a serving bowl; serve with crudités or crackers.

2.	Transfer to a serving bowl; serve with crudités or gluten-free crackers.

a Rafflecopter giveaway

52 Responses to Peanut Butter Guacamole Gazpacho

  1. Jessica says:

    Celery sticks… lime tortilla chips… on top of toast for crostini… sweet potato fries…

  2. Marco Caltabiano says:

    tortilla chips (sweet potato)…replace my bland guacamole with this wonderful creation and munch on!

  3. Amy P says:

    I think it would be good on pita chips.

  4. Hester says:

    I’ll add this to my Whole Grain Corn Tortilla Fish Tacos. Coat the fish with corn starch and saute in coconut oil over medium to medium high heat. Cornstarch makes for crispy fish. Place crispy fish in warmed taco shell, cover with Peanut Butter Guacamole Gazpacho. Option; add Taco Sauce to taste. YUM!

  5. Vicki Jankowski says:

    Celery – my favorite dipper for most everything, especially peanut butter!

  6. Raymond says:

    Celery sticks would be tasty!

  7. Natalie J Vandenberghe says:

    I think Sweet Potato Chips (or Multi-grain or Beanitos) would be great with this dip.

  8. Suzanne Edwards says:

    Your peanut butter guacamole gazpacho would be yummy on blue corn tortilla chips or ritz crackers

  9. Tori L says:

    I think it’d be tasty on some homemade toasted pita!

  10. Brooke Prout says:

    I’d try it with veggie chips!!

  11. Michele says:

    I’d serve it with pita chips.

  12. Meaghan N says:

    Pretzel chips are my favorite!

  13. Derrick Johnson says:

    I bet this would taste great on pretzels.

  14. Kaila says:

    Celery and pita chips

  15. Sand says:

    I would serve it with tortilla chips.

  16. Alyssa says:

    This would probably be a great dipping sauce for homemade corn and black bean taquitos!

  17. christina brioso says:

    I would serve it with like chicken fries.

  18. Julia says:

    pita chips or Fritos scoops!

  19. Tina Pellicone says:

    This would be amazing over curry-spiced grilled chicken!

  20. Jessica says:

    I love frozen bananas and PB!

  21. Jordan says:

    I would pair this dip with my favorite blue corn chips!

  22. julie says:

    any food should taste good brand chip!!

  23. Francisco says:

    I would spread it over a par-baked whole wheat pizza crust, sprinkle on cojita cheese, and throw it on the grill baby!

  24. Renata S says:

    Would love this with apple slices! So healthy and crunchy too!

  25. Sarah says:

    I’d place a scoop of the dip in small corn soft shell tortillas to make a healthy appetizer.

  26. Rebecca Shore says:

    I would mix this with whole wheat spaghetti for a kind of cold sesame noodle effectt

  27. Linda Jo B. says:

    A spoon (ha, ha) – I could scoop that dip right up, so delicious! Or if I HAD to share, any tortilla chips would be great (lime are my favorite) – thanks for sharing that recipe!

  28. Kelli says:

    gotta be tortilla chips.

  29. deborah says:

    Carrots!! Kale chips! Those would be great dippers I think

  30. nik says:

    Jicama chips. 🙂

  31. Georgiana says:

    Sweet potato chips would be yummy!

  32. megan says:

    I would serve this dip with my veggie tray which has celery, carrots sticks and red,green,yellow, and orange bell pepper strips. Pretzel sticks would be really good too.

  33. michelle j says:

    i would put it in pita bread pockets and serve it as a sandwich

  34. Amanda J says:

    I would like to serve it on blue corn chips on black bean chips!

  35. Marion says:

    I would like to try the recipe with your peanut butter sounds yummy

  36. Crissy D. says:

    This would be great with pita bread, and mixed veggies, I would love to throw some on top of a salad too!

  37. Jessica K says:

    Wow. Extra unique.
    Blue corn chips!

  38. jennifer wexler says:

    pita chips would be great with this

  39. Melody Spence says:

    I think I would make homemade tortilla chips to eat this with.

  40. Lori Williams says:

    This would be awesome on a veggie Taco!! Would also be great to make loaded Nachos. Thanks for this !

  41. tina page says:

    that looks so yummy! i would serve it with veggies for dipping and carr’s crackers.

  42. A W says:

    I would serve the dip with a veggie quesadilla.

  43. Brittany @ Barr & Table says:

    Looks so tasty! I’d serve this with tortilla chips, peppers, carrots, celery, and maybe extra PB on the side 😉

  44. sandy says:

    carrot sticks- I love using it as a spread too

  45. Alicia says:

    Homemade pita chips and fresh veggie slices! 🙂

  46. Scott Elliston says:

    What couldn’t you use it on. Veggie tray, pretty much any veggie really. Tortilla chips. Pita chips.Bagel chips. It would all be awesome

  47. Rosie Truasheim says:

    I would serve it with homemade tortilla chips

  48. Marissa says:

    Im a recent fan/lover of pb & co! Im excited i stumbled across this recipe!! I think it would go j perfectly with some grilled shrimp. I found this just in time for summer 🙂

  49. chris conanan says:

    corn chips

  50. katherine d says:

    I’d serve it with carrot and zucchini sticks

  51. dangerous diets says:

    First off I would like to say fantastic blog! I had
    a quick question which I’d like to ask if you don’t mind.
    I was curious to know how you center yourself and clear your mind
    before writing. I’ve had a difficult time clearing my mind in getting my thoughts out.

    I do take pleasure in writing however it just seems like the
    first 10 to 15 minutes are usually wasted simply just trying to figure out how
    to begin. Any ideas or hints? Cheers!

Rate This Post

VN:F [1.9.2_1090]
Rating: 10.0/10 (1 vote cast)

Leave a Reply

Your email address will not be published. Required fields are marked *

Peanut Butter Guacamole Gazpacho