Green Gazpacho Spain
Dive into the refreshing essence of Spanish cuisine with this vibrant Green Gazpacho—a chilled soup bursting with fresh, herbaceous flavors and a creamy avocado finish. This easy-to-make recipe combines crisp English cucumber, zesty green bell pepper, aromatic garlic, and a bright medley of parsley and cilantro, all blended to silky perfection. A touch of jalapeño adds a subtle kick, while lime juice and white wine vinegar lend a tangy balance. Perfect for hot summer days, this no-cook recipe takes just 20 minutes and is naturally vegan and gluten-free (optional crusty bread aside). Serve it chilled and garnished with cucumber slices, a drizzle of olive oil, and fresh herbs for a showstopping appetizer or light meal that transports you straight to sunny Spain.
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Recipe Information
Ingredients
- 2 English cucumber
- 1 Green bell pepper
- 1 Avocado
- 2 Garlic cloves
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 2 Scallions
- 3 tablespoons Lime juice
- 2 tablespoons White wine vinegar
- 4 tablespoons Extra virgin olive oil
- 1.5 cups Cold water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Jalapeño (seeded and chopped)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Peel the cucumbers and chop them into large chunks. Reserve a few small slices for garnish, if desired.
Core and deseed the green bell pepper, then chop it into chunks.
Cut the avocado in half, remove the pit, and scoop out the flesh.
Peel the garlic cloves.
Chop the scallions finely, discarding the root ends.
In a blender or food processor, combine the cucumber chunks, green bell pepper, avocado, garlic cloves, fresh parsley, cilantro, scallions, lime juice, white wine vinegar, jalapeño, olive oil, cold water, salt, and black pepper.
Blend on high speed until smooth and creamy. If the mixture is too thick, add more cold water, a tablespoon at a time, until it reaches your desired consistency.
Taste and adjust seasoning as needed, adding more salt or lime juice to enhance the flavor.
Chill the soup in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve the green gazpacho cold in bowls or glasses. Garnish with reserved cucumber slices, a drizzle of olive oil, and a sprinkle of parsley or cilantro, if desired.
Pair with crusty bread for an authentic Spanish touch, if preferred.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4560 mg | 198% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 25.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3138 mg | 67% | |
*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.
