Green Gazpacho Recipe - Pamela Salzman Skip to content

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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You can shop the tools I used to make this recipe by clicking on the images below: 

4.0 from 1 reviews
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.



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  1. How much garlic infused olive oil would you recommend as a sub for the fresh cloves?

    • You can use 1/4 cup of garlic infused olive oil instead of regular olive oil.

  2. this was delicious! Gave it 4 stars only because the amount of salt was overpowering. It was way too salty. I saved it by adding a lb of cut up squash to even out the taste…froze great…was really delicious..

    • Thanks for trying the recipe, Jainee! Salt is a personal taste, so I would just use less next time you make it. I’ve made the soup dozens of times and never found 2 teaspoons to be too much for my taste. I wonder if you accidentally used 2 Tablespoons? But glad to hear you saved it with the squash – smart move!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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