Mean Green Gazpacho

This vibrant chilled soup screams summer!  My Mean Green Gazpacho is light, cool, and refreshing. So much goodness in one bowl, and super easy to make! Get the deets below:

This super easy Mean Green Gazpacho soup is the perfect summer starter, so light and refreshing! I threw lots of green veggies into a food processor and it was to die for!

I have so been craving a good gazpacho soup and thought I’d turn the ordinary into a mean green version. On hand: avocados, cucumbers, green tomatoes (or tomatillos), yellow bell pepper (’cause I hate green peppers!), green onions, basil, cilantro, and baby spinach.

What is Gazpacho Soup?

Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool. [From Wikipedia.]

So, are you ready to make and serve this super easy Mean Green Gazpacho soup? Your friends will be “green” with envy! 💚

How to make Green Gazpacho Soup

I used every green veggie under the sun to make this chilled and summery soup. Rifle through your fridge to see what you have on hand. It’s all good! 🥑🥒🌶.

1. So here are the veggies I used for this gazpacho soup: green tomatoes (or tomatillos), avocados, cucumbers, bell peppers, Thai chili peppers, green onions, garlic, cilantro, basil, and spinach. Some of it I had in the fridge already, some I purchased. (Measurements in the recipe card.)
2. Throw it all into the food processor along with 2 cups of water, lime juice, white balsamic vinegar, avocado oil, salt and pepper.
3. Just chill and serve! How easy it that?

Everything goes into the food processor, it’s that easy to make this Mean Green Gazpacho! Done in 15 minutes or less!

Your friends will be “green” with envy when you serve them this super light and delicious green gazpacho!

TIPS & TRICKS

• You could rifle through your fridge and throw in other veggies that you have on hand so don’t feel committed. I happened to have a bunch of cucumbers which really add a great flavor to this chilled soup.
• The best is the avocado oil which gives it a nice flavor, and the kick from Thai chili peppers🌶. You can use jalapeño peppers if you can’t find these.
• Speaking of Thai chili peppers, make sure to seed the chili peppers (and don’t use bare hands, you will regret it)!
• If you don’t have a food processor, you can use a high-powered blender as well. Does the trick!

WANT MORE? If you like this recipe, you’re going to love my Sweet and Spicy Chilled Carrot Soup flavored with tangy ginger, a little spice from red curry paste and red pepper flakes, lemongrass, and the all-important coconut milk for creaminess! Perfect for summer!

SUGGESTED WINE PAIRING

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Update Notes: This post was originally published on July 2, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in June 2019.

Mean Green Gazpacho

★★★★★ 5 from 6 reviews

• Author: Asian Caucasian
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 4-6 1x
• Category: Soup, Gluten-Free
• Method: No Cook
• Cuisine: Asian Fusion

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Description

This Mean Green Gazpacho soup is loaded with healthy green goodness, the perfect summer soup for dining al fresco!

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Ingredients

Scale 1x2x3x

• 1 pound green tomatoes, or tomatillos, quartered
• 2 ripe avocados (pitted and skins removed), sliced
• ½ English cucumber, chopped
• 1 yellow bell pepper, seeded and roughly chopped
• 2 Thai chili peppers, seeded (or 1 large jalapeño pepper)
• 3 green onions, roughly chopped
• 2 garlic cloves, roughly chopped
• ½ cup fresh cilantro with stems
• ½ cup fresh basil
• 1 cup baby spinach
• 2 cups water
• Juice from 1 lime
• 2 tablespoons white balsamic vinegar
• 2 tablespoons avocado oil (or olive oil)
• 1 teaspoon salt
• ¼ teaspoon pepper

Garnishings:

• avocado oil
• Thai chili peppers
• cilantro

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Instructions

1. In a large food processor, add all of the ingredients and pulse until puréed and smooth (chunky is good too!). Work in batches if using a smaller food processor. Taste for seasoning and chill in refrigerator for about 30 minutes or until ready to serve. Garnish with a drizzle of avocado oil, a few slices of Thai chili peppers (or slices of jalapeño pepper), and chopped cilantro.

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Notes

• You could rifle through your fridge and throw in other veggies that you have on hand so don’t feel committed. I happened to have a bunch of cucumbers which really add a great flavor to this chilled soup.
• The best is the avocado oil which gives it a nice flavor, and the kick from Thai chili peppers🌶. You can use jalapeño peppers if you can’t find these.
• Speaking of Thai chili peppers, make sure to seed the chili peppers (and don’t use bare hands, you will regret it)!
• If you don’t have a food processor, you can use a high-powered blender as well. Does the trick!

Keywords: gazpacho, easy gazpacho recipe, gazpacho soup, gluten-free