Cold Cucumber Green Gazpacho (Chilled Soup)

Enjoy refreshing cold cucumber green gazpacho on a hot summer day! This chilled soup is light and bright in flavor and packed full of vegetables. Also known as gazpacho verde, this recipe utilizes cucumbers, pepper and avocado to create a beautiful, vibrant green appetizer.  

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Note: this recipe was originally published on July 29, 2020. It was republished with updated photos and recipe on June 18, 2024. Please contact me if you would like a copy of the original recipe.

Why You'll Love This Recipe

• There is no cooking involved! Throw all of the ingredients into a blender or food processor, blend, chill and serve! It is quick and easy to make; you only need 15 minutes to make it! 
• Serve it in cocktail or shooter glasses at a party for a fun appetizer to sip on.
• Cucumber green gazpacho contains avocado which adds a naturally creamy element to the dish. This simple recipe is also gluten-free, vegan and nut-free!

Equipment Notes

You will need to use a blender, food processor or immersion blender for this recipe. I use my food processor and find that all of the ingredients will fit in one batch. If you have a smaller blender or food processor make sure to blend the green gazpacho in batches.

Ingredient Notes

• Cucumber - use a large English or Hot House cucumber. Scoop out all of the seeds to give the cold soup a better texture. 
• Green bell pepper  - remove the seeds. You can also use a yellow pepper if that's all you have.
• Jalapeño pepper - for a bit of kick! I typically remove the ribs and seeds to make it more mild in spice level. 
• Garlic - one clove of minced garlic will add great flavor to this. 
• Avocado - you only need half of a ripe avocado. This adds a velvety, creamy texture to the cold soup!
• Apple cider vinegar - vinegar brightens up the flavors in the soup!
• Salt and pepper - the salt and pepper elevate the natural flavors of the raw vegetables. 
• Olive oil - helps the chilled soup get to a smooth texture. 
• Garnishes - keep it simple with diced cucumber, fresh mint leaves and a drizzle of extra virgin olive oil.

Substitutions and Variations

• Spicy - keep the seeds in the jalapeño pepper to make it extra spicy!
• Chunky - dice up extra cucumbers, peppers and anything else you want to add into the gazpacho upon serving.
• Vinegar - swap in different vinegars such as rice wine vinegar or red wine vinegar for a slight flavor variation.
• Shallot - add in a small shallot for a more bold, peppery flavor. 
• Herbs - blend in a handful of fresh green herbs such as chives, dill, mint, parsley, cilantro or basil!

Step by Step Instructions

Scoop the seeds out of the cucumber using a spoon. The seeds are difficult to blend so removing them makes the gazpacho smoother in texture. 

Add the cucumber, green bell pepper, jalapeño, minced garlic, apple cider vinegar, avocado, salt and pepper to a food processor or blender.

Blend/pulse the vegetables while drizzling in ¼ cup of extra virgin olive oil. Blend until smooth. Scrape the sides down of the blender or food processor as needed. Optional: transfer to an airtight container and chill the gazpacho in the fridge for 30 minutes to 1 hour.

Garnish each bowl with fresh mint leaves and a drizzle of extra virgin olive oil. Serve as an appetizer or as a light meal. 

Hint: I recommend allowing the gazpacho to chill in the fridge for 30 minutes to an hour before serving. This will chill the soup, making it cold and refreshing! If you can’t wait that long, no worries - dig in!

Tips & Tricks

• Use a spoon to scrape the seeds from inside the cucumbers and jalapeno.
• You can eat the cucumber gazpacho immediately if desired but the most refreshing way to enjoy it will be after it has chilled in the fridge for 1 hour.
• Only use half of the avocado. If you add too much avocado it will start tasting like guacamole instead of gazpacho!

Storing

Store avocado cucumber gazpacho in an airtight container in the fridge for up to 3 days. This cold green soup is best served fresh and chilled. While personally, I do not recommend freezing gazpacho, Tasting Table states that it could be a way to add more flavor. I’ll leave the judgment up to you for this one!

Serving Suggestions

• Gazpacho pairs well with perfectly toasted crostini, fresh crusty bread or croutons.
• Create a gazpacho bar where you make a few different variations such as green, red or white gazpacho and try them all out!
• You can include additional toppings such as creamy greek yogurt, diced tomatoes, red onion and fresh herbs.

Frequently Asked Questions