Green Gazpacho Recipe
Here's a refreshing recipe for Green Gazpacho - a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat!
How to Make the Best Green Gazpacho
When the summer heat rolls in, there’s nothing quite as refreshing as a bowl of chilled gazpacho. This green gazpacho takes the classic Spanish cold soup in a vibrant new direction, swapping out tomatoes for a beautiful blend of zucchini, cucumber, bell pepper, and fresh herbs. The result is a light, nourishing soup that’s packed with garden-fresh flavor and takes just 15 minutes to prepare.
What makes this recipe special is the celery juice base, which adds a subtle savory depth without overpowering the fresh vegetable flavors. The combination of parsley, cilantro, and leafy greens gives it a beautiful emerald color, while warm spices like cumin and coriander add an unexpected complexity. A touch of cayenne brings just enough heat to make each spoonful interesting.
The key to a perfect green gazpacho is getting it ice cold—allow at least 30 to 60 minutes of chilling time before serving. Top each bowl with a generous helping of finely diced vegetables, creamy avocado, and a drizzle of good olive oil. It’s the ultimate no-cook meal for hot summer days when you want something healthy, satisfying, and absolutely delicious.
Green Gazpacho
Here's a refreshing recipe for Green Gazpacho - a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat!
Ingredients
Celery Juice Base
Vegetables
Herbs and Greens
Seasonings
Optional Garnishes
Instructions
Make the Celery Juice
- Blend celery and water to make celery juice. Strain and set aside.
Blend the Gazpacho
- Pour the strained celery juice back into the blender along with all the veggies (saving some for the garnish), herbs, onion, garlic, and greens. Blend until smooth.
- Season the green gazpacho with the spices, lemon juice, olive oil, salt, and cayenne. Blend again.
- Taste and adjust lemon and salt to taste. If it tastes bland, it probably needs more of both.
- Pour into a jar and chill. The colder the better! Allow 30-60 minutes of chilling time.
Prepare Garnish and Serve
- Finely chop cucumber, zucchini, bell pepper, and avocado to use as garnish. The smaller the dice the better! You can also stir this into the chilling soup if you like.
- Serve the chilled gazpacho in cups or bowls.
- Garnish with the finely chopped veggies and avocado, more herbs, a drizzle of olive oil, a sprinkle of finishing salt, cracked pepper, and Urfa Biber chili flakes.
Notes
- For best results, chill the gazpacho for at least 30-60 minutes before serving.
- If you have celery juice on hand, use 2 cups of celery juice and skip the water and straining step.
- The smaller you dice the garnish vegetables, the better the texture will be.
