Nothing says summer like gazpacho, and this vibrant Green Gazpacho has quickly become one of my favourites. It’s fresh, nourishing, and full of flavour—perfect for hot days or when you want a light, satisfying meal.
I grew up in Northern Alberta and never encountered cold soup until I worked as a waitress in Vancouver and saw gazpacho on the menu. One spoonful changed my mind—why hadn’t I discovered this earlier? Gazpacho originates in Andalusia, in southern Spain, and is traditionally made from raw, blended vegetables. While classic versions usually feature tomatoes, modern variations like this green version are just as delicious and refreshing.
Historically, gazpacho was prepared by pounding vegetables in a mortar and pestle. For convenience, this recipe uses a blender—much faster and just as satisfying. If you prefer a bit of texture like old-school gazpacho, reserve some diced cucumber to stir in after blending instead of fully pureeing everything.
There’s a lot to love about this soup beyond its beautiful green colour. It requires no cooking, can be made ahead, and is packed with fibre, vitamins, and minerals—exactly the kind of light, restorative dish you want in warm weather. The creamy texture comes from Greek yogurt, but if you prefer a vegan version, swap in unsweetened dairy-free yogurt or cashew cream for an equally silky result.
This gazpacho pairs beautifully with light summer appetizers. If you’re planning a gathering, consider serving it alongside a refreshing fruit ceviche or other chilled starters for a colorful, seasonal spread. Both dishes will feel bright and festive while staying gluten-free.
Happy summer!
xo
Tori
Green Gazpacho
This green gazpacho is the perfect lunch on a hot summer day. Fresh herbs brighten the flavour, and Greek yogurt gives it a silky creaminess.
Side Dish, Soup
Gazpacho, Green, soup
Ingredients
-
6
cups
roughly chopped cucumber
(about 2 cucumbers) -
4
cups
water -
2
cups
lightly packed fresh spinach leaves -
1
cup
chopped avocado -
1
cup
chopped green (spring) onion -
1
cup
lightly packed fresh herbs
(I used basil and parsley) -
1/2
cup
plain Greek yogurt -
1
tablespoon
extra virgin olive oil
(plus extra for garnish) -
1
tablespoon
lime juice -
1
teaspoon
white wine vinegar -
1
clove
garlic -
1/2
teaspoon
salt
(to taste) -
thin slices cucumber for garnish
(optional) -
micro greens for garnish
(optional)
Instructions
-
Combine all ingredients in a high-speed blender and blend for about 1–2 minutes, until completely smooth.
-
Taste and adjust salt as needed. Chill if desired, then serve garnished with cucumber slices, microgreens, and a drizzle of olive oil. Stored in a covered container, the soup will keep in the refrigerator for up to 3 days.