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)
- 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
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!
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.
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
- 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)
- Ajo Blanco
- 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 ✌️.
xoxo
Print
Green Gazpacho
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: soup, appetizer
- Method: blended
- Cuisine: American
- Diet: Vegan
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
- 2 cups celery (alternatively, use 2 cups celery juice, omit water)
- 2 cups water
- 2 small-medium zucchini- rough chopped about 2 1/2 cups (save 1/2 cup, finely diced for garnish)
- 4 Turkish cucumbers- 3 cups rough chopped (save 1/2 cup 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
Instructions
- 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.
Notes
- 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.
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
This is an excellent gaspacho, superb summertime liquid salad
Glad you liked this Nat!
This soup!!!! I made it for a dinner party and it was the talk of the evening. I made it exactly as-read and added borage, anise hyssop and oregano flowers in addition to all the veggie toppings. I loved the tang of the soup with the sweetness and crunch of the veggies on top. The flowers brought it up a notch! Deeelish!
Yay Betsy! Im so glad you gave it a go! Very refreshing on a hot summer day!
Thus soup is fabulous! I cannot eat celery so I had to sub jicama for the celery. No harm done. The soup was still wonderful.
A very special “thank you” Sylvia for the exquisite flavor combinations you offer us. Even though restricted diets are not your focus, I most often start with your recipes, make adjustments as needed and enjoy a wonderful, tasty meal despite my restrictions. Grateful!!!
Glad to hear it Deb! Thanks so much and glad you are able to adapt!
Hello! What are the purple flowers used in the picture?
I think they are a wildflower of some sort- I was looking for borage flowers but couldn’t find them that day. Borage is what I would seek out if trying to mimic.
Hi, your recipe looks really nice! We do not have turkish cucumbers, so how many cups of cucumber would i need? Same question for the zucchini’s 😀.
Hi Laura- sorry about that, I updated the recipe and added cups. 🙂 I would peel thick-skinned cucumbers.
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!