Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 test

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; carbohydrates 15.6g; fat 11.1g; sodium 20.3mg. Full Nutrition
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Reviews (2)

Most helpful positive review

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
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/12/2021
This recipe has good bones. I did however swap water with white balsamic vinegar for a little more bite. I also added half a jalepeno for a light kick. Read More
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