| OWL Venice

Avocado & Basil Gazpacho

OWL Beef Broth Elixir and assorted veggies

This avocado and basil gazpacho is a quick and easy recipe for a light and delicious springtime dinner. A perfect combination of healthy fats, greens and the OWL Venice beef bone broth elixir. It’s one of those recipes that requires no time and is so satisfying.

All you need for this recipe is a high speed blender or food processor. Throw all the ingredients in and puree til it reaches that desired creamy consistency. Then cool for a bit in the refrigerator and serve up with some tasty garnishes!

Avocado & Basil Gazpacho

with bone broth, fresh mint, olive oil, cucumber, basil, topped with olive oil drizzle, radish slices, mint leaves and sesame seeds

Prep Time: 5 minutes | Total Time: 1 hour
Servings: 3-4 servings


  • 3 small avocados
  • 4 persian cucumbers
  • 2 tbsp olive oil
  • 1 juice of lemon
  • 2 cup bone broth
  • ½ cup fresh basil leaves
  • 2 tbsp sesame seeds
  • Sea salt


  • radish slices, sesame seeds, zucchini noodles & olive oil

Avocado & Basil Gazpacho


  • In a high speed blender, puree together avocado, cucumbers, olive oil, lemon juice, bone broth, fresh basil and sesame seeds. Puree until smooth and creamy.
  • Season with salt and pepper. Chill the gazpacho in the refrigerator for about 45 minutes.
  • Serve in individual bowls and garnish with radish slices, olive oil, basil, sesame seeds and fresh zucchini noodles.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.