Salads are my typical meal when I'm craving something fresh. Yet on days when it's too warm, or I'm feeling too impatient to make a dressing, I turned to gazpacho, especially green gazpacho. While they might seem a little '80s inspired, chilled soups aren't really that far removed from a smoothie, especially the low sugar ones that are popular now.
Instead of zucchini, cauliflower, and bone broth, this version relies on more common green juice and smoothie ingredients like lemon, mint, avocado, and cucumber. Topped with whatever seeds and fresh veggies you have, this cold soup can be thought of as the savoury smoothie bowl of your dreams.
Ingredients
With simple summer ingredients, you might be growing a lot of these in your own garden!
Ingredient Notes and Substitutions
- English cucumbers: other cucumbers can be used, but typical garden cucumbers aren't the best for this recipe. Choose something with thin skin and not too many seeds.
- Mint: spearmint will have a milder mint flavour, or go for peppermint if you like a mintier gazpacho.
- Cilantro: if you hate cilantro, substitute parsley instead.
- Jalapeno: use a mild jalapeno as pictured or dial up the spice with something like a serrano.
Make The Gazpacho
Step 1: wash and peel any ingredients as needed, then add to a high-speed blender.
Step 2: mix until very smooth and fully combined, and serve chilled.
Top Tips
- Take it to go: this makes it a great easy-to-grab lunch, or one you can pack in a jar wherever you go. Served in bowls it’s a great starter for a backyard barbecue, or serve it in little cucumber cups for a zero waste party appetizer.
How to Store
Storage: the soup can be kept refrigerated in a sealed container for a couple of days.
Freezing: gazpacho can be frozen, but the colour might not be as vibrant. Freeze in an airtight container with room for expansion, then thaw in the refrigerator when needed. Blend again before serving.
FAQ
Why is gazpacho served cold?
The point of gazpacho is to cool you down on a hot day! This minty green gazpacho is especially good for hot summer weather.
Is gazpacho soup healthy?
It's mostly vegetables, blended in their whole form, so you get plenty of vitamins and nutrients from the fresh vegetables.
More Vegan Soups
Recipe
Green Gazpacho with Mint and Avocado
Equipment
- Measuring cups and spoons
- High-speed blender
Ingredients
- 1 avocado
- 2 English cucumbers
- 3 tablespoons lemon juice
- ⅓ cup mint loosely packed
- ⅓ cup cilantro loosely packed
- 3 tablespoons olive oil
- 1 clove garlic
- ¾ teaspoon sea salt
- ½ teaspoon jalapeno chopped
- ¾ -1 cup water
- Avocado microgreens, seeds, dukkah, radishes, thinly sliced beets or cucumbers, olive oil, chili flakes to garnish
Instructions
- Place everything in a high-speed blender and puree until smooth. Add more water if you're wanting a thinner soup. Taste and adjust seasoning as needed. Chill before serving and garnish as desired.1 avocado, 2 English cucumbers, 3 tablespoons lemon juice, ⅓ cup mint, ⅓ cup cilantro, 3 tablespoons olive oil, 1 clove garlic, ¾ teaspoon sea salt, ½ teaspoon jalapeno, ¾ -1 cup water
This looks gorgeous and delicious. Thanks for the recipe.
This is an absolutely stunning gazpacho! I have been in love with chilled soups as well since I had salmorejo in Spain a couple months ago. Cannot wait to try this beautiful green version. Love the toppings, too <3