Green gazpacho
- Difficulty: Easy
- Prep time: 15 min
- Serving: 6
- Cost: Low
Listen to the recipe
PRESENTATION
So... Here's the thing—right from the sunny region of Andalusia in southern Spain comes a refreshing twist on the classic gazpacho. It's called green gazpacho, and honestly, it's a game changer. This isn't your usual tomato-based soup. Nope, it's a creamy mix of cucumbers, green peppers, avocado and loads of herbs. Plus, there's a little yogurt in there too—extra smooth. Really. The whole thing gets blitzed together, no cooking needed, so you keep all those crisp flavors and that cool, bright green color. And look, folks in Spain love serving this as a cold cucumber soup when it's super hot. Each bowl has this velvety texture with a light, delicate taste—way better than regular gazpacho. The avocado, for real, brings out this rich and almost buttery vibe, while the herbs—like cilantro or parsley—make every bite super fresh. Unlike other chilled green soup recipes, this one feels like pure summer. Straight from the garden to your table.
When you want something fast, light and totally different for lunch or dinner, green gazpacho is where it's at. It's the kind of dish that's cool and energizing, especially on a sunny day when you want something easy. Being a no-cook soup makes it extra simple. Pretty simple. Just toss everything in, blend, and chill. What you get is a dish that's not just tasty but pretty healthy too, which is why it’s a favorite in lists of summer soup recipes. Some folks like adding extra tangy yogurt on top or a handful of crunchy croutons for texture. And you know what? Others might swap in different green veggies or toss in a bit of chili for a hint of spice. Really, so many ways to play with this recipe. There are so many versions of gazpacho across Spain, but this avocado gazpacho holds its own thanks to that smooth, almost moist bite and the way it wakes up your taste buds. Serve it super cold—maybe with a drizzle of olive oil—and you'll see why this vegetarian cold soup stands out as one of the most refreshing summer dishes around. Seriously good.
You might also like:
- INGREDIENTS
- Cucumbers 13.4 oz (380 g)
- Baked croissant peppers 2 cups (300 g) - sweet
- Soy yogurt 1.7 cups (400 g)
- Avocado 12 oz (340 g)
- Shallot 1 oz (30 g)
- Parsley 0.7 oz (20 g)
- Basil 0.7 oz (20 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt 2 ½ tsp (15 g)
- Black pepper to taste
- Lime peel to taste
- Lime juice 5 tsp (25 g)
How to prepare Green gazpacho
To prepare the green gazpacho, start by thoroughly washing all the vegetables and herbs. Trim and cut the cucumber into pieces: you can leave the skin on, as we did, or remove it if you prefer a milder flavor. Move on to the sweet green peppers: remove the stem, seeds and inner membranes, then cut them into pieces 2. Clean the shallot and chop it coarsely 3.
Cut the avocado in half, remove the pit 4, scoop out the flesh with a spoon 5 and cut it into pieces 6.
Grate the lime zest 7, then squeeze the juice 8. Transfer the cucumber and avocado into the bowl of a large blender 9.
Add the peppers, the shallot 10, the basil, the parsley 11, the oil and the soy yogurt 12. Then blend everything until you obtain a creamy texture.
Add the lime juice 13, a pinch of salt, a grind of pepper 14 and the lime zest 15.
Blend again until you obtain a smooth and homogeneous cream. If you want a thinner consistency, add a little cold water at a time while continuing to blend until you reach the desired thickness. Taste and adjust, if necessary, with salt, pepper or lime juice. Serve the green gazpacho well chilled, garnished with croutons 17, a few basil leaves, a grind of pepper and a drizzle of extra virgin olive oil 18.