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  • Writer's picturechefgabyschuster

Green Gazpacho

Updated: Aug 14, 2022

My favorite way to clean my vegetable drawer is making soups. It is really hot here in the Pacific NorthWest, so today I made green gazpacho. This is a really flexible recipe, if you are missing one of the ingredients that I have in my ingredients list, no worries, you can substitute it with another vegetable. The most important thing to keep in mind is that the vegetable should be a green or a white one, we want to keep a nice vibrant color. For example I used cilantro, you can use any other herbs like basil or parsley. I wouldn’t recommend using rosemary because it is pretty strong for this kind of soup. If you don’t own a powerful blender I recommend adding a splash of water, this will help the blender to do a better job. For the toppings I recommend adding anything crunchy, like toasted seeds, nuts and croutons.

Portions: 2 ppl Total time: 20 mins


1 avocado

½ zucchini

Handful of cilantro. I used the stems as well

2 celery sticks

2 green onions

1 small bell pepper

¼ cucumber

½ cup frozen peas

Extra virgin olive oil


1 squeezed lemon

Salt and pepper

Rice or champagne vinegar

Red wine vinegar (when serving)


  1. Wash and quarter all of the vegetables

  2. Place all of the vegetables in the blender

  3. Add a splash of water, olive oil, lemon juice and champagne vinegar

  4. Blend until you get a creamy running texture

  5. You may need to add more water

  6. Taste and add more lemon juice, salt and pepper if need it

  7. If using later transfer to a jar and place it in the fridge

  8. When you are transferring the gazpacho from the blender to the storage container you are going to notice that there is still some soup on the blender, just add a splash of water to the blender cup/jar, and shake a little, add this exces to the gazpacho.

  9. Right before serving add a splash of red wine vinegar and extra virgin olive oil, mix well and correct to your taste

  10. Don't forget your toppings

  11. Buen provecho!


Don't leave the lemon out, otherwise the gazpacho will oxidize (turn an ugly color)

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