Green gazpacho

Name: Green gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Cucumbers 13.4 oz; Baked croissant peppers sweet 2 cups; Soy yogurt 1.7 cups; Avocado 12 oz; Shallot 1 oz; Parsley 0.7 oz; Basil 0.7 oz; Extra virgin olive oil 2 tbsp; Fine salt 2 ½ tsp; Black pepper to taste; Lime peel to taste; Lime juice 5 tsp

Difficulty: Easy
Prep time: 15 min
Serving: 6
Cost: Low

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PRESENTATION

Green gazpacho starts where the Andalusian original leaves off — swap the tomatoes for cucumbers, green peppers, and avocado, and the result is a chilled soup with a velvety texture and a clean, mild flavor that barely resembles its red counterpart. Aromatic herbs add a layer of freshness, and yogurt pulls everything together, giving the blended base a creaminess that feels deliberate rather than accidental. The green alone signals that something different is on the table — lighter, cooler, and built for days when the heat makes the kitchen feel like the wrong room to be in.

No heat required at any point. The whole thing comes together in minutes, which is part of what makes it worth knowing. It holds well in the refrigerator, so you can blend it ahead of time and leave it to chill until you're ready to serve — a practical advantage when you're putting together a light first course without wanting to rush. The color, the texture, and the no-cook ease all point in the same direction: a summer soup that earns its place at the table.

How to prepare Green gazpacho

To prepare the green gazpacho, start by thoroughly washing all the vegetables and herbs. Trim and cut the cucumber into pieces: you can leave the skin on, as we did, or remove it if you prefer a milder flavor. Move on to the sweet green peppers: remove the stem, seeds and inner membranes, then cut them into pieces 2. Clean the shallot and chop it coarsely 3.

Cut the avocado in half, remove the pit 4, scoop out the flesh with a spoon 5 and cut it into pieces 6.

Grate the lime zest 7, then squeeze the juice 8. Transfer the cucumber and avocado into the bowl of a large blender 9.

Add the peppers, the shallot 10, the basil, the parsley 11, the oil and the soy yogurt 12. Then blend everything until you obtain a creamy texture.

Add the lime juice 13, a pinch of salt, a grind of pepper 14 and the lime zest 15.

Blend again until you obtain a smooth and homogeneous cream. If you want a thinner consistency, add a little cold water at a time while continuing to blend until you reach the desired thickness. Taste and adjust, if necessary, with salt, pepper or lime juice. Serve the green gazpacho well chilled, garnished with croutons 17, a few basil leaves, a grind of pepper and a drizzle of extra virgin olive oil 18.

Storage

Green gazpacho can be kept in the refrigerator, closed in an airtight container, for 2-3 days. Before serving, stir it well, as it may separate slightly during resting. Freezing is not recommended.

Tip

If you use all the ingredients well chilled, you can serve the gazpacho immediately; otherwise it is preferable to keep it in the refrigerator for a couple of hours before serving.

Instead of soy yogurt you can use regular yogurt.

For the translation of some texts, artificial intelligence tools may have been used.

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