green gazpacho soup in clear class bowls with fresh spinach

Mean Green Gazpacho

  • 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


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



  • 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


  • avocado oil
  • Thai chili peppers
  • cilantro


  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.


  • 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