Vegetable Soup doesn’t always mean steaming bowls—this Gazpacho Verde is a chilled, blender-ready favorite that brings cucumber, spinach, and avocado together for a refreshing, silky result. Think spa-day energy in soup form: cool, hydrating, and impossibly simple. With zero cooking and minimal cleanup, it’s perfect for weeknights, picnics, or make-ahead lunches.
What Makes This Green Gazpacho Special
Traditional gazpacho is iconic, but the green version is a softer, creamier take that still bursts with fresh flavor. The cucumber keeps things ultra-light, spinach adds a leafy note and gorgeous color, and avocado lends body without heaviness. This is the kind of recipe you’ll pin under Easy Soup Recipes and Healthy Soup Recipes—and then make on repeat.
Ingredients
- 2 large cucumbers (English/Persian), peeled and chopped
- 2 packed cups baby spinach
- 1 ripe avocado
- 1 small green bell pepper, seeded and chopped
- 1 small garlic clove
- 2 green onions or ¼ small onion, chopped
- 3 tbsp extra-virgin olive oil, plus more to finish
- 2–3 tbsp sherry or apple cider vinegar
- Juice of ½ lemon
- ½–¾ cup cold water, as needed
- ½ tsp fine sea salt, more to taste
- Black pepper to taste
- Optional toppings: diced cucumber, chopped fresh mint or parsley, olive oil drizzle
Instructions
- Load the blender: Add cucumber, spinach, avocado, bell pepper, onion, garlic, olive oil, vinegar, lemon, and ½ cup water.
- Blend smooth: Purée until velvety; thin with more cold water if needed.
- Season & chill: Adjust salt, pepper, and acidity; chill 30–60 minutes for best flavor.
- Finish: Serve cold with cucumber, herbs, and a light olive oil swirl.
Health Benefits
- Light yet satisfying: Healthy fats from avocado make the soup creamy while keeping it plant-based.
- Greens you’ll crave: Spinach supports iron and folate intake without dominating flavor.
- Hydration hero: Cucumber’s water content keeps this bowl refreshing and gentle on hot days.
Pro Tips
- Texture control: Start thicker; it’s easier to thin than to re-thicken.
- Colder = better: Use chilled produce and water for instant-serve bowls.
- Make it a meal: Add a scoop of white beans or serve with whole-grain toast.
Variations
- Herb Garden: Blend in basil and cilantro for a brighter profile.
- Citrus Lift: Swap lemon for lime and add a pinch of cumin for warmth.
- Spicy Spin: A small seeded jalapeño or a dash of Aleppo pepper brings gentle heat.
Storage & Serving
Refrigerate in a sealed jar for up to 3 days; stir before serving. For gatherings, pour into small glasses as a starter or pair bowls with a crisp salad for a light main. This also slides nicely into Fall Soup Recipes when the days are still warm but you’re craving something cozy yet fresh.
Final Notes
If you’ve been browsing Vegetarian Soup Recipes or bookmarking Healthy Vegetable Soup options, make space for this chilled classic. It’s proof that Vegetable Soup can be vibrant, cool, and ready in the time it takes to brew tea—blend, chill, and enjoy.
