This post may contain affiliate links. Read my full disclosure policy.
Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients like zucchini, bell pepper and cucumber that can be made in 15 minutes. A nourishing and delicious summer treat!
We are in the midst of a heat wave, and it’s hard to even think about cooking. Green Gazpacho to the rescue! It’s a cool and refreshing soup, made with summer veggies like zucchini, cucumber, celery, bell pepper and fresh herbs, and the best part?
No cooking necessary. Just blend and chill!
So for the last couple of weeks, I’ve had a jar of some type of gazpacho (we have quite a few on the blog) just chilling out in the fridge.
Great for lunch, or an appetizer, or a refreshing mid-day snack.
Ingredients in Green Gazpacho
- celery (alternatively, use 2 cups celery juice, omit water)
- zucchini- or summer squash
- Turkish cucumbers- or use English or Persian (all no-peel options)
- yellow bell pepper
- onion- sweet, white, yellow or red
- garlic cloves
- parsley- or sub more cilantro
- cilantro- or sub more parsley
- greens- spinach or arugula
- lemon juice (or lime juice)
- olive oil
- Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro, microgreens, finishing salt, olive oil and Urfa biber
How to make Green Gazpacho
Green Gazpacho takes about 15 minutes of hands-on time, and 30-60 minutes of chilling time.
The base of the soup is celery juice. Blend celery and water to make celery juice.
Strain. Alternatively, you can juice celery or buy celery juice.
Pour the strained celery juice back into the blender along with all the veggies, herbs, onion, garlic and greens, blending 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 needs more of both.
Pour into a jar and chill. The colder the better!
Finely chop cucumber, zucchini and avocado to stir into to the soup-or use as garnish. I do both.
Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture.
TIP The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, smaller if possible.
Serve the 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.
I love this soup just like this. It tastes clean and light.
For extra richness, you could swirl in yogurt. Up to you. 😉
- Gazpacho is best served really really cold.
- The finely chopped veggies add great texture.
- The flavorful base of the gazpacho is the celery juice- it really elevates, so don’t skip this part.
More gazpacho recipes you may enjoy
- Tomato Gazpacho (Chunky or Smooth)
- Tomato Peach Gazpacho
- Watermelon Gazpacho
- Cooling Cucumber Gazpacho
- Chilled Cucumber Melon Soup
- Simple Delicious Beet Gazpacho
Enjoy the Green Gazpacho and let us know if you give it a try!
Have a happy weekend and stay cool ✌️.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: soup, appetizer
- Method: blended
- Cuisine: American
- Diet: Vegan
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! Allow 30-60 minutes of chilling time.
- 2 cups celery (alternatively, use 2 cups celery juice, omit water)
- 2 cups water
- 2 small-medium zucchini- rough chopped (save 1/2 cup, finely diced for garnish)
- 4 Turkish cucumbers- rough chopped (save one for garnish, finely diced)
- 1 yellow bell pepper- remove stem and seeds, rough chop. Save 1/4 cup for garnish
- 1/4 cup onion- sliced
- 2 garlic cloves
- 1/2 cup parsley, packed
- 1/2 cup cilantro, packed
- handful greens- spinach or arugula
- 1/4–1/3 cup lemon juice (or lime juice)
- 1 tablespoon olive oil
- 1 1/4– 1 1/2 teaspoons salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro or parsley, microgreens, finishing salt, olive oil and Urfa biber
- Blend celery and water to make celery juice. Strain.
- 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!
- Finely chop cucumber, zucchini, bell pepper and avocado to use as garnish. You can also stir this into the chilling soup if you like. The smaller the dice the better here!
- 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.
- Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture. The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, and smaller if possible.
- Feel free to add a swirl of plain yogurt for extra richness.
- Gazpacho will keep 4 days in the fridge.
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3.4 g
- Sodium: 528.7 mg
- Fat: 6.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 10.9 g
- Fiber: 4.6 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: Green Gazpacho
Hi this recipe looks amazing. Thank you. Can you freeze the mixture?
I personally would not. It will not be very pretty when thawed I’m afraid. 🙂
Hi! This looks beautiful. What are the blue-purple petals? Are they edible flowers?
I would just use regular fresh basil!
Hi Lilly- they are wild cornflowers, and yes they are edible. 🙂
SO Easy and SO Delicious!! Just made this moments ago, cannot wait for it to chill! I try to avoid tomatoes due to sensitives so I’m so happy to have found this as an alternative. Thanks for sharing!
Awesome Theresa! Enjoy it!
This is just delicious and chock full of nutrients! It’s nice to get away from the highly acidic tomato based gazapachos,too. We didn’t have to worry about reflux with this version!
I used fresh-squeezed lime juice. I didn’t have a ripe avocado, but I topped it with chopped zucchini, cucumber, red onion, yellow bell pepper and cilantro, all of which provided a crunchy contrast and additional spiciness compared to the creamy texture of the soup. This pairs well with a crusty French baguette or Italian bread. Definitely a keeper and a great way to use garden veggies!
So happy you enjoyed this Jennifer!
A most delicious& refreshing soup on a hot summer evening!
My husband, Michael loved it also!
Thank you so Sylvia for another super recipe!!
Thanks Susan- so happy you both enjoyed this!
Made this tonight, just as described and it was really good. Light and refreshing. It was quick to prepare and very few dishes to clean up! It’s a keeper.
Great to hear Cristina! Glad this worked for you!
Thanks for sharing this recipe as this is what I needed today on a hot summery day. All these ingredients are something I never run out of and this soup is a pleasant change from cold gazpacho.
Great to hear Sunita!