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! 

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.

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.

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 in Green Gazpacho

  • celery (alternatively, use 2 cups celery juice, omit water)
  • 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
  •  salt
  •  coriander
  •  cumin
  • cayenne
  • Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro, microgreens, finishing salt, olive oil and Urfa biber

Ingredeints in green gazpacho

How to make Green Gazpacho

Green Gazpacho takes about 15 minutes of hands-on time, and 30-60 minutes of chilling time.

Step one

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.

Step two

Pour the strained celery juice back into the blender along with all the veggies, herbs, onion, garlic and greens, blending until smooth.

Step three

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 chopped veggies to add to the soup

Step four

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.

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! 

Step five

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. 😉

Expert Tips

  1. Gazpacho is best served really really cold.
  2. The finely chopped veggies add great texture.
  3. 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

Enjoy the Green Gazpacho and let us know if you give it a try!

Have a happy weekend and stay cool ✌️.

xoxo

Sylvia

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Green Gazpacho


Description

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.


Ingredients

Units Scale
  • 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
  • 1/41/3 cup lemon juice (or lime juice)
  • 1 tablespoon olive oil
  • 1 1/41 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

Instructions

  1. Blend celery and water to make celery juice. Strain.
  2. 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.
  3. 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!
  4. 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!
  5. Serve the chilled gazpacho in cups or bowls.
  6. 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

  1.  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.
  2. Feel free to add a swirl of plain yogurt for extra richness.
  3. Gazpacho will keep 4 days in the fridge.

Nutrition

  • 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

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Comments

  1. 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!

  2. 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!

  3. A most delicious& refreshing soup on a hot summer evening!
    My husband, Michael loved it also!
    Thank you so Sylvia for another super recipe!!

  4. 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.

  5. 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.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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