This recipe is summer in a bowl—no cooking required! I love gazpacho because it captures the garden-fresh flavors of the season so well. This green gazpacho recipe is made with creamy avocado, crisp cucumber, and fresh herbs for a truly refreshing cold soup. Serve with a side of crusty bread, and this easy no-cook recipe makes a wonderful lunch, appetizer, or rejuvenating midday snack.
What is green gazpacho?
Gazpacho is a chilled, raw soup from Spain. It’s typically made with tomatoes, bell peppers, cucumber, onion, and garlic. Unlike traditional tomato-based versions, my green gazpacho recipe uses avocado, cucumber, and fresh herbs for a cool, creamy twist. The avocado gives the whole dish an irresistibly creamy texture!
How long do you need to chill gazpacho?
Chill your gazpacho for at least 1 hour after combining the ingredients. The ideal time to serve it is after it has chilled for 2-3 hours. The longer it rests, the more the flavors meld together. Note that there IS a balance that needs to be struck here—this recipe is definitely best when it’s fresh, so don’t wait too long to enjoy it!
Is gazpacho healthy for you?
Absolutely! This easy recipe is packed with vitamins, antioxidants, and healthy fats from the avocado. It’s light, nourishing, and absolutely perfect for those hot summer days.
Are there different kinds of gazpacho?
Yes! Aside from your classic red tomato gazpacho, the possibilities are endless. In Spain alone, there are a few traditional gazpacho recipes.
Andalusian Gazpacho
The classic. This version typically has a smooth, creamy texture and is often garnished with finely chopped vegetables, hard-boiled eggs, or croutons.
Salmorejo
This variation omits the pepper and cucumber from Andalusian gazpacho and has a thicker, creamier texture. Often garnished with Ibérico ham and, again, hard-boiled eggs.
Ajoblanco
A white gazpacho recipe made with blanched almonds, garlic, cucumbers, and olive oil. Ajoblanco is often topped with fresh fruit like grapes or slices of melon.
Gazpacho Manchego
From a different region of Spain, gazpacho Manchego recipes are very different from the others. This peasant stew is hot and hearty, made with small game. It does still feature stale bread, garlic, and oil—those are the ingredients all gazpacho recipes have in common.
Gazpacho is actually very versatile for the cook who is not afraid to get creative. Lots of creative new varieties exist today, incorporating different vegetables, fruits, seafood, and more. All your favorite fresh ingredients are fair game. Don’t be afraid to experiment!
Why is gazpacho eaten cold?
Andalusian-style gazpachos come from a hot, dry region of Spain called Andalusia. Because the soup has not been cooked, it preserves the nutrients of the fruits and vegetables used. When it’s served chilled, it’s also super refreshing and cooling. You really can’t go wrong on a hot summer day!
How long can you store prepared gazpacho?
You can store any leftover gazpacho in a sealed container in the refrigerator for up to 3 days. Give it a good shake before serving, since separation is natural!
Can you freeze gazpacho?
You can freeze homemade gazpacho for up to 1 month, but the texture may differ slightly after thawing (it might be more separated). Pulse in the blender, stir well before serving, or consider using it as a chilled sauce or sauce base once defrosted.
Pro Tip: What is acidulated water, and what is it used for?
Acidulated water is cold water mixed with an acid, like lemon or vinegar. It prevents ingredients like avocado and apples from browning. In this recipe, we soak the avocado briefly to keep it fresh and preserve its bright green color.
Strain or Keep It Chunky?
I personally love the chunky texture this recipe produces, but if you prefer a smoother finish, you can strain your gazpacho through a fine sieve before chilling it.
What to Serve with Homemade Gazpacho
Green Gazpacho Recipe with Avocado and Fresh Herbs
A bright, creamy green gazpacho—blended avocado, cucumber, and fresh herbs—served chilled with a drizzle of olive oil and yogurt for a refreshing summer bowl.
Ingredients
Instructions
- To make acidulated water for this recipe, mix 1 tablespoon of freshly squeezed lemon juice with 4 tablespoons of water in a small bowl. Set aside.
- Halve the avocado and remove the pit, scoop out the flesh and place it in your bowl of acidulated water.
- Chop your cucumbers, green pepper, shallot and garlic.
- In a blender or food processor, add the avocado along with its lemon water, cucumber, shallot, garlic, and spinach, and blend on high for a minute to reduce volume. Then add the bread, parsley, mint, dill, olive oil, vinegar, remaining 1 tablespoon of lemon juice, and the 1½ cups of water. Blend together.
- Check the thickness of the soup. It should be creamy and loose. Add more water if necessary.
- Sprinkle in the salt and grind some fresh black pepper to taste. Give it a quick blend one more time.
- Transfer to a serving bowl and refrigerate for at least an hour to allow the flavors to meld.
- Serve right out of the chilled serving bowl with a ladle if you like, or divide into small bowls, drizzle with olive oil, and garnish with your preferred toppings. Enjoy!
