Green Gazpacho- Perfect Summer Chilled Soup
Beat the heat with this delicious green gazpacho soup recipe! This chilled soup is packed with raw vegetables and nutrients, making it a perfect starter or light lunch for a hot summer day. Great for women’s health, this summer party twist on traditional gazpacho will quickly become your absolute favorite.
I’ll show you exactly how to get that crisp, vibrant taste every time, with tips that make shopping and blending a breeze—and if you’re a soup lover, you might want to check out my best Healthy and Delicious Soup Recipes for even more inspiration. Get ready to feel ridiculously refreshed and a little bit fancy… with almost zero effort. #SummerSoupGoals
Summer Green Gazpacho Soup
If there’s one thing I crave on a hot summer day, it’s a chilled soup bursting with the bright, bold flavors of fresh produce. My super green gazpacho soup recipe is a riff on traditional gazpacho, leaning more towards a green goddess flavor profile than a tomato-based red one. This cucumber gazpacho is creamy, zippy, and loaded with summer’s finest veggies. While the original is delicious (you can read about all the Spanish secrets in this Authentic Gazpacho Recipe), this green spin feels almost custom-made for bright afternoons, backyard meals, or “please, I need lunch but it’s too hot to cook” kind of days.
A a Chef and Nutrition Consultant I always look for creative ways to use raw vegetables to nourish and cool the body. Green gazpacho soup is one of those rare dishes that does it all—supporting digestion, hormones, hydration, and detoxification, all while being drop-dead gorgeous in a bowl. Plus, the creamy texture from blended zucchini and the kick from jalapeño makes it as satisfying as it is refreshing.
If you’re looking to expand your chilled soup game beyond green, check out my seasonal favorites in the Top 18 Fall Soups and Stews. Yes, some are served hot but you’ll find all kinds of inspiration for your next bowl.
Why You’ll Love This Recipe
- It requires zero cooking (hello, cool kitchen!)
- Made in a food processor, vit mix or with an immersion blender for minimal mess
- It’s loaded with nutrient-rich ingredients that benefit women’s health
- Perfect as a light lunch, a starter for a dinner party, or a way to use up extra fresh produce
- Easy to adapt to personal preference
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Ingredients for Green Gazpacho Soup
Ingredient Substitutions
- Substitute white wine vinegar for lime juice if that’s what you have on hand.
- No zucchini? Use green tomato or avocado for creaminess.
- No green tomatoes? Use tomatillos or skip entirely.
- Don’t like jalapeño? Try a small piece of green chili or omit for a milder version.
Did you know?
🥒 Green Gazpacho Isn’t Actually New
While we often think of traditional gazpacho as the classic red tomato-based version from Andalusia, green gazpacho has deep roots too. In fact, early Roman versions of gazpacho didn’t even include tomatoes (those came later from the Americas). The base was stale bread, garlic, vinegar, and olive oil—very green and very humble. So in a way, green gazpacho is more traditional than red!
How to Make Green Gazpacho
- Roughly chop all the vegetables and herbs.
- Add them to a Vita Mix or large bowl if using an immersion blender.
- Blend until smooth, adding cold water or ice cubes as needed.
- Season with white pepper, salt, and additional lime juice to taste.
- Chill in the fridge for at least an hour or serve immediately at room temperature.
- Garnish with pea shoots, a drizzle of olive oil, and perhaps a few edible flowers if you’re feeling fancy.
Creative Variations for Green Gazpacho
You can swing green gazpacho in a hundred directions (ok, maybe not a hundred, but a lot). Here are my favorite ways to play:
- Vegan all the way: Skip any yogurt or dairy thickeners and opt for avocado, a chunk of day-old bread, or soaked cashews. Trust me, it’s just as creamy.
- Nut-based thickeners: Almonds are classic in Spanish-style gazpacho, but pine nuts or cashews bring a slightly sweet, rich twist. Just soak them for a few hours, blend away, and voilà—velvet city.
- Herb swaps: Go wild! Basil brings a gently sweet Italian vibe, mint gives meadow-fresh zing, cilantro creates bright Latin flair. Parsley is grounding, while a little dill adds tang.
- Spicy touch: Want it fiery? Add serrano or jalapeño. Or dust with chili flakes after blending.
- Leafy greens: Spinach, baby kale, or arugula will up your nutrition and make the color even bolder.
- Fruit magic: Add a bit of green apple or grapes for sweetness (plus, this trick gets kids onboard if they’re skeptical about anything green).
Feel like wandering even further off the classic path? If you love creative and nourishing soups, you’ll find loads of easy recipes in my Potato Leek Soup Recipe. It’s pure comfort and a fabulous cool-night switch from gazpacho.
Health Benefits for Women’s Health
- Zucchini: Rich in potassium and vitamin C, supports healthy skin and fluid balance.
- Cucumber: High in silica and water content, promoting hydration and elasticity.
- Parsley: A gentle diuretic and detoxifier, supporting liver health.
- Garlic: Supports immune function and is anti-inflammatory.
- Olive oil: Packed with healthy fats that help balance hormones.
- Lime juice: Boosts digestion and adds a shot of vitamin C.
- Jalapeño: Encourages circulation and metabolism.
This cold soup isn’t just a delicious green gazpacho—it’s practically a spa day in a bowl.
Chef Angie’s Tips
- For the smoothest texture, peel the cucumber and zucchini if you have the time.
- Letting the soup chill for a few hours really brings the flavors together.
- Add a cube of frozen broth instead of ice for an extra layer of umami.
- A small bowl is perfect for tasting as you go—adjust seasoning to your personal preference.
- Serve with crusty bread for a traditional gazpacho vibe or skip it to keep it grain-free.
Ways to Serve Green Gazpacho
- In shot glasses as a perfect starter at dinner parties
- With a dollop of Greek yogurt or coconut cream for added richness
- Topped with diced avocado and microgreens
- As a chilled sauce over grilled fish or shrimp
Topping and Garnish Suggestions
Amp up your gazpacho with toppings that add both flavor and texture. When it comes to green gazpacho, garnish is the jewelry—so let your inner stylist run wild! Here are a few of my top picks:
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- Chopped fresh herbs: Snip extra parsley, cilantro, mint, or basil right over the top. It creates bold contrast and even bigger flavor.
- Toasted seeds or nuts: Pepitas (pumpkin seeds), sunflower seeds, or a sprinkle of sliced almonds bring an addictive crunch. I like to toast mine lightly in a dry pan for that warm, nutty bite.
- Edible flowers: For full garden-party drama, try nasturtiums, violets, or borage flowers. Instant brunch magic.
- Diced avocado or cucumber: Chunks of avocado double the creaminess, while diced cucumber adds snap. Mix and match for extra fun.
- Microgreens: These delicate, peppery greens look fancy and pack a punch.
- A swirl of olive oil: A generous drizzle of your best olive oil is never a bad idea. Try one infused with lemon or chili for a little kick.
- Cracked pepper or flaky sea salt: Finish with a pinch—because details matter.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Stir well before serving as separation may occur.
- Not freezer-friendly—the texture changes too much.
Equipment
- Food processor, vita mix or immersion blender
- Large bowl
- Small bowl for garnish prep
- Cutting board and chef knife
FAQ about Green Gazpacho
Q: Is this like traditional gazpacho?
A: Traditional gazpacho is tomato-based, usually red, but this green goddess gazpacho is a fun, vibrant twist using green vegetables.
Q: Can I make this without a food processor?
A: Yes! An immersion blender works great. A regular blender can also be used but may require more liquid.
Q: Do I need to peel the vegetables?
A: Not always, but peeling can improve the creamy texture. It’s totally a personal preference.
Q: Is this recipe good for meal prep?
A: Absolutely. Just store in the fridge and give it a shake or stir before serving.
Q: Can I add fruit like grapes or apple?
A: Totally! Green grapes or a tart green apple add subtle sweetness and extra freshness.
This vibrant green gazpacho recipe embodies the essence of summer simplicity. It draws from ancient roots—yes, gazpacho recipes date back to Roman times—but feels totally modern with its vibrant color, light flavor, and nourishing ingredients. Whether you’re brand new to chilled soup or looking to mix up your usual soup recipes, this delicious green gazpacho is sure to impress.
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No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)
Grilled Peaches With Balsamic Vinegar
Green Gazpacho- Perfect Summer Chilled Soup
Ingredients
- 2 English cucumber
- 2 Yellow heirloom tomatoes
- 1 Shallot small
- 4 Zucchini
- 1/2 cup Basil packed
- 1/4 Jalapeno pepper or more if you like it spicy
- 1/2 bunch Parsley
- 3 tbsp Lemon juice
- 2 tbsp Lime juice
- 1 tbsp Honey optional
- 3 cloves Garlic
- 1/4 cup Olive oil
- 1/4 Yogurt optional- Greek or coconut if you want to make it more creamy
Instructions
- Roughly chop all the vegetables, honey, olive oil, lemon juice, lime juice, and herbs.2. Add them to a food processor or large bowl if using an immersion blender. 3. Blend until smooth, adding cold water if needed.3. Season with white pepper, salt, and additional lime juice to taste.4. Chill in the fridge for at least an hour or serve immediately at room temperature.5. Garnish with pea shoots, yogurt, a drizzle of olive oil, and perhaps a few edible flowers if you’re feeling fancy.
Nutrition
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