Gazpacho Verde
Cool, refreshing, and bursting with vibrant green goodness, Gazpacho Verde is the ultimate summer soup that requires no cooking and minimal prep time. Packed with nutrient-rich vegetables like cucumber, green bell pepper, zucchini, and creamy avocado, this chilled soup is elevated by the bright, herbaceous flavors of fresh parsley, cilantro, and basil. A splash of lime juice adds zesty freshness, while a drizzle of olive oil ensures a silky texture. Perfectly balanced with a hint of garlic and seasoning, this vegan and gluten-free recipe is blended to luscious perfection and served ice-cold. Whether you're looking for a light appetizer, a healthy lunch, or a show-stopping starter, Gazpacho Verde is a delicious way to celebrate the taste of summer. Serve it chilled with a garnish of fresh cucumber slices or herbal sprigs for a bowl as beautiful as it is flavorful.
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Recipe Information
Ingredients
- 2 large Cucumber
- 1 medium Green bell pepper
- 1 medium Zucchini
- 1 large Avocado
- 2 cloves Garlic
- 0.5 cup Fresh parsley leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 cup Vegetable broth (or water)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 pieces Ice cubes
Instructions
Peel the cucumbers and cut them into chunks. Reserve a few thin slices for garnish, if desired.
Remove the seeds and core from the green bell pepper, then cut it into chunks.
Trim the zucchini ends and cut it into chunks.
Halve the avocado, remove the pit, and scoop out the flesh.
Peel the garlic cloves and roughly chop them.
In a blender or food processor, combine the cucumber, green bell pepper, zucchini, avocado, garlic, parsley, cilantro, and basil.
Add the lime juice, olive oil, vegetable broth (or water), salt, black pepper, and ice cubes.
Blend the mixture until smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is well-mixed.
Taste the gazpacho and adjust the seasoning with additional salt, lime juice, or black pepper if necessary.
Transfer the soup to a bowl or container and refrigerate for at least 30 minutes to chill fully.
Before serving, give the gazpacho a quick stir. Pour into individual bowls and garnish with reserved cucumber slices, a drizzle of olive oil, or additional herbs if desired.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
