Green Gazpacho Recipe

I love soup of all kinds and make it at least once a week, if not two or three times a week during the school year.  Soup is very digestible, filling, easy to load up with vegetables, and most soup recipes are flexible, which is my JAM!  During the summer, I don’t make quite as many soups for obvious reasons, but I do enjoy a cold soup once a week. Salmorejo is my absolute favorite and then this “green gazpacho” is a close second.  I have others too that I like – corn chowder, traditional gazpacho, fresh tomato soup, and the zucchini-leek soup from my cookbook, Quicker Than Quick, which I enjoy at room temperature.

Why you’ll love this recipe: 

  • Can be made in advance;
  • It’s a fun twist on traditional tomato-based gazpacho and less acidic;
  • Fast and easy recipe – blend and chill;
  • Super refreshing! 

Green Gazpacho Ingredients

  • Persian cucumbers: make up the base of this cold soup. You could use regular cucumbers, but I would probably peel the skin. 
  • Avocado: adds a nice creaminess to the soup and helps make it filling. 
  • Scallions: are milder than regular onions. If a recipe doesn’t indicate which part of the onion to use, it means you will use the entire thing. 
  • Garlic cloves: are a great antibacterial and antiviral food. I like to keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. It’s a game-changer!
  • Apple cider vinegar: is great for gut health and can help with blood sugar stability. Look for a raw and unfiltered. 
  • Lemon juice: Adds a nice punchiness to the soup. I prefer using freshly squeezed juice. 
  • Olive oil: use an unrefined olive oil or best flavor. 

How to Make Green Gazpacho

  1. Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.  It’s that easy!

Tips for Making Green Gazpacho

  • Double recipe to serve more, but do it in batches since your blender can only accommodate one recipe’s worth of ingredients.
  • Use thin skinned cucumbers such as Persian or hothouse. If you use standard cucumbers, you may want to peel the skin and remove some of the big seeds.
  • Plan ahead and make this far enough in advance that you can chill it throughout before serving.
  • Add toppings!  Pureed soups love a contrast in textures. Add seafood or croutons or chopped herbs, for example.
  • If you can’t eat raw garlic, omit it and swap in a garlic-infused olive oil.  O Olive Oil makes a good one!

Serving Suggestions for Green Gazpacho

  • Cooked crab or shrimp, chives, croutons, or a drizzle of olive oil
  • You can serve this as a first course, or a meal with the addition of protein, or in shot glasses for a fun and refreshing hors d’oeuvres.
  • This will last for 5 days in the fridge without turning brown.  The acid in the soup helps keep the avocado from changing color.


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Green Gazpacho
Serves: 4
  • 7 Persian cucumbers including the skin and seeds, cut into chunks
  • 1 ripe but firm avocado, pitted and peeled
  • 4 scallions, white and green parts chopped
  • 2 garlic cloves
  • 3 Tablespoons apple cider vinegar
  • 3-4 Tablespoons fresh lemon juice (from about 1 juicy lemon)
  • ¼ cup water (feel free to use more to thin the soup out further)
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • 2 teaspoons sea salt + more to taste
  • Garnish suggestions: chives, croutons, cooked crab or shrimp, drizzle of olive oil
  1. Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Recipe makes about 4 cups of soup.