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green gazpacho with cucumber and pepper

Green Gazpacho

  • Author: Emily Toshiko
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3-4 servings 1x


This delightful cold soup is packed with summer vegetables. 


  • 1-2 English cucumbers (2 ¼ cups, chopped)
  • 1 ½ green bell peppers (1 ¼ cups, chopped)
  • ½ jalapeño, minced
  • 1 cup loosely packed spinach
  • 3 tbsp freshly squeezed lemon juice
  • ¼ - ½ cup extra virgin olive oil
  • 1 small clove of garlic, minced
  • ½ tsp salt
  • Freshly ground black pepper
  • Fresh mint leaves 


  1. Add 2 cups of cucumber (SAVE the ¼ cup for later), 1 cup of green pepper (SAVE the ¼ for later), jalapeño, spinach, lemon juice, garlic, salt, freshly ground black pepper and ¼ cup of extra virgin olive oil to a food processor or blender.
  2. Blend together, while slowly adding about ¼ cup more of olive oil. Blend until you reach your desired consistency.
  3. Serve in bowls & use the extra chopped cucumber & green pepper as a topping. Garnish with freshly chopped mint leaves and a squeeze of lemon juice. Enjoy!


  • Gazpacho is meant to be enjoyed cold. I store my produce in the refrigerator so it is nice and cold when I blend everything together. You can also make this ahead of time and store it in the refrigerator. 
  • If you do make this ahead of time, please note that the garlic flavor will intensify the longer it sits.

Keywords: gazpacho