We call this version green gazpacho cause it has a lot of green ingredients - cucumbers, green bell pepper, and avocado. My favorite lunch on a hot day.

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached.

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  • Pour soup into a container with a lid and refrigerate for 1 hour.

  • Stir in olive oil and garnish with cherry tomatoes before serving.

Nutrition Facts

159 calories; protein 2.9g 6% DV; carbohydrates 15.6g 5% DV; fat 11.1g 17% DV; cholesterol 0mg; sodium 20.3mg 1% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2019
So easy and such a fresh and yummy alternative to tomato-based gazpacho. I played around with the proportions to suit my tastes: in my case I halved the onion and doubled the garlic. Read More
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