Green Gazpacho

When the summer heat kicks in, Green Gazpacho is the soup I turn to again and again. Unlike heavy, steaming bowls that sit warm and rich on the table, this chilled beauty feels like a sip of breeze on a scorching day. With cucumber and basil leading the charge, each spoonful delivers a light, clean freshness that instantly revives. It’s entirely raw, requiring no more than a blender and a bit of fridge space. Best of all, it tastes even better the next day.

Table of Contents

• Ingredient Breakdown
• The Origins of Gazpacho and Its Green Twist
• Blending Tips 
• The Importance of Chilling
• Customising Green Gazpacho
• Storing and Serving 
• Nutritional Benefits of Green Gazpacho
• More Summery Recipes

Ingredient Breakdown

• Cucumber: Cool, crisp and hydrating, it’s the base of this refreshing soup.
• Avocado: Adds creamy richness and subtle flavour without weighing things down.
• Fresh basil: Offers a sweet, peppery lift that transforms every bite.
• Spring onions: Deliver a gentle sharpness to balance the richness.
• Garlic: One clove gives a warm, aromatic bite without overpowering.
• Sherry vinegar: Brightens and sharpens everything with just the right amount of acidity.
• Extra-virgin olive oil: Brings depth, smoothness and that Mediterranean touch.
• Water: Just enough to blend and lighten the texture.
• Sea salt & black pepper: Essential for balancing and enhancing all the fresh flavours.

The Origins of Gazpacho and Its Green Twist

To fully appreciate Green Gazpacho, it helps to understand where the dish began. Traditional gazpacho hails from southern Spain, particularly Andalusia, where scorching summers inspired the creation of cold, raw soups. Originally a peasant dish, gazpacho was a simple mix of stale bread, garlic, olive oil, vinegar and water. Tomatoes and peppers were later additions, making the red version we know today. 

Green Gazpacho is a contemporary interpretation, drawing inspiration from that same philosophy of freshness and simplicity but with a lighter, herb-driven profile. By swapping tomatoes for cucumber and avocado, this version shifts from the earthy to the green and crisp. The basil adds a fragrant Mediterranean flair that bridges classic roots with modern appeal. This evolution shows how flexible the gazpacho format can be. Each ingredient reflects seasonal availability and personal taste. In essence, Green Gazpacho isn’t just a soup; it’s a creative tribute to a time-honoured tradition, thoughtfully updated for today’s kitchen.

Blending Tips

Because Green Gazpacho uses raw ingredients, the blending process is everything. It’s not just about mixing. It’s about coaxing out the best from every element. A high-speed blender will give you the smoothest texture, but even a standard one will do the job with a bit of patience. Add your ingredients in stages, starting with the cucumber and water. This gives the blender enough liquid to catch everything else as it goes in. Avocado and basil can stick to the sides, so pause to scrape them down if needed.

Don’t be tempted to over-blitz. Aim for a velvety consistency, but keep it just short of being completely puréed. A little texture helps keep the soup interesting and lively. If it looks too thick, a splash more water or olive oil will sort it out quickly.

The Importance of Chilling

This isn’t a soup to eat straight from the blender. Green Gazpacho needs chill time. Not just for temperature, but to let the flavours mellow and mingle. Two hours is the minimum, but longer is even better. Overnight in the fridge turns this soup from good to gorgeous. The garlic softens, the vinegar settles, and the basil blooms with an almost floral note. If you’re making it ahead for a gathering, it’s the kind of dish that rewards you for your planning.

Serving cold soups also invites a little play with contrast. Keep your bowls or glasses chilled too. Add fresh toppings just before serving. Croutons, diced cucumber, or even a drizzle of extra virgin olive oil all bring an extra layer of texture and charm.

Customising Green Gazpacho

Once you’ve made Green Gazpacho a couple of times, you’ll start to see how flexible it can be. If basil isn’t your favourite, try a mix of soft herbs. Mint and parsley work beautifully. Swap sherry vinegar for white wine vinegar if needed, or even a splash of lemon juice in a pinch. The avocado can be increased for a richer version, or reduced if you prefer something lighter.

For a bit more heat, a pinch of cayenne or a slice of green chilli adds a subtle kick. And if you want a heartier texture, try blending in a handful of day-old bread, as in traditional gazpacho recipes. This also gives the soup a bit more body and makes it extra satisfying.

Storing and Serving

As Green Gazpacho is raw and made without preservatives, proper storage is key to keeping it fresh and safe. Once blended, transfer it immediately into an airtight container, preferably glass or stainless steel, and refrigerate it without delay. The soup should always be chilled, and it’s best consumed within three to four days for optimal flavour and texture. While it may last longer, the colour may begin to dull and the freshness can fade. If the surface darkens slightly from oxidation, just give it a good stir before serving. Never leave it out at room temperature for extended periods, especially in summer heat. 

When serving, pour out only what you need and return the rest to the fridge promptly. If you’re serving it for guests, you can chill individual bowls or glasses beforehand. This not only keeps the soup cold but enhances the overall experience. A properly stored Green Gazpacho will remain bright, lively and safe to eat for days.

Nutritional Benefits of Green Gazpacho

Aside from its vibrant flavour and refreshing appeal, Green Gazpacho is also brimming with nutritional goodness. 

• Cucumber is hydrating and packed with vitamin K and antioxidants. 
• Avocado brings healthy monounsaturated fats, which support heart health and help your body absorb fat-soluble vitamins from the rest of your meal. 
• Basil isn’t just fragrant. It contains essential oils with anti-inflammatory properties. Garlic and spring onions add flavour while contributing compounds known to support immunity and cardiovascular health. 
• Olive oil, another core ingredient, offers a dose of vitamin E and beneficial fats that aid digestion. 

With no added sugars or dairy, this soup is naturally vegan and gluten-free, making it a safe and inclusive choice for most dietary needs. Because it’s raw, the vitamins and enzymes in the ingredients remain intact. This makes Green Gazpacho more than just a cooling treat. It’s a simple, delicious way to nourish your body during the warmer months.

More Summery Recipes

If you’re looking for more recipes like this Green Gazpacho to help you cool down in the summer heat, here are some more you can try:

• Salmon with Mango & Avocado Salsa: Oven-roasted salmon fillets served with a bright, zingy mango and avocado salsa, packed with flavour. Easy to make and comes together in just 15 minutes!
• Watermelon Limeade: As the sun blazes and the days stretch longer, there’s nothing quite as refreshing as a chilled glass of Watermelon Limeade to cool you down. It’s the perfect choice when you’re craving something fruity, hydrating, and bursting with summer flavours. 
• Strawberry Lemonade: This vibrant strawberry lemonade is the perfect drink for a hot summer’s day. The key to making the best lemonade is rubbing the lemon zest into the sugar. It draws out the lemons’ essential oils, which makes your lemonade extra lemony and delicious.

If you’d like to see how I make all these recipes and more, head on over to my Instagram!