This delicious Green Gazpacho is creamy from avocados and full of fresh, healthy veggies. It couldn’t be easier to make and perfect for those days when you want something light, cool and refreshing to eat!
My son has been home visiting for a couple weeks now. I’ve loved having him here and will be sad to see him leave tomorrow. Here’s what I’ve learned about him while he’s been here:
1. He puts jalapeños on practically everything. Really, I’ve never bought so many jalapeños in my life!
2. He eats a lot of avocados (and makes a damn good guacamole).
3. He eats a TON of cucumbers dipped in ranch dressing. More than you ever can possibly imagine.
4. He can devour a pint of grape tomatoes in one sitting.
Needless to say, I’ve been well stocked with the above mentioned items for the past couple weeks. So I thought why not make some sort of a green gazpacho with all those veggies. It’s something I never made before and sounded intriguing. After all, I love gazpacho, and had a couple very ripe avocados but couldn’t possibly eat any more guacamole! Yes, one can get tired of guacamole. I used my regular Gazpacho recipe as a guide, but tried to use all the green ingredients where possible.
Turns out, gazpacho is a great recipe to use up whatever veggies are hanging around. It’s pretty flexible. For this Green Gazpacho I used some cucumber, celery, spinach, basil, jalapeño (I’d probably use green Tobasco sauce next time, or less jalapeño), avocados, green onions, yellow grape tomatoes and fennel. If I had a yellow bell pepper I probably would have put some in it as well (I’m not a huge green bell pepper fan). I had two big, beautiful red tomatoes but I thought red tomatoes would probably make the soup look like mud, so I used the pint of yellow grape tomatoes my son hadn’t devoured yet instead. There’s also the juice from a couple of limes in this soup. I bought a big bag of limes at Costco so I can juice them, then freeze in ice cube trays. Do you do that? It’s a great way to have fresh lime juice when you need it.
I was convinced my son would love this Green Gazpacho soup since he’s been scarfing down most of the ingredients the past two weeks. You know what he said when I gave him a bowl? “It’s good, but I like my soup hot.” Go figure. Oh well, I loved it and if you like cold, refreshing soups, I think you will too! Make up a batch of this Green Gazpacho and you’ll have a tasty quick snack or lunch ready to go in your fridge. It’s good for you food and you’ll feel good about eating it!
Green Gazpacho
Ingredients
- 2 avocados
- 1 pint yellow grape tomatoes
- 1 English cucumber
- 1 bulb fennel, trimmed, core removed
- 2 stalks celery (I like to use the celery hearts)
- 2 scallions
- 2 garlic cloves
- 1 large handful of baby spinach (you could use more if you want)
- 1 bunch basil (a large handful or two)
- 2 C. water
- 2 limes, juiced
- 1 Tbls. white balsamic vinegar
- 2 Tbls. olive oil
- 1/2 jalapeño, seeded, or 1-2 tsp. green Tobasco sauce (to your taste preference)
- Salt (about 1 tsp.) & pepper, to taste
Instructions
- In food processor* finely chop cucumber and tomatoes and put in large bowl.
- Next, process the fennel, scallions, jalapeño (if using) and garlic, and add to bowl.
- Then process the spinach and basil and add to bowl. Add water and stir to combine all the ingredients.
- Add about 2 cups of the mixture in the bowl back into the food processor with the avocado, lime juice, vinegar, olive oil, Tobasco sauce (if using instead of jalapeño), salt and pepper. Process until smooth.
- Return mixture to bowl and stir to well to combine all ingredients. Taste for additional seasoning.
- Chill for a couple hours prior to serving.
Notes
*You can use a blender or chop by hand if you don’t have a food processor. I like to use a food processor. I did not puree the soup completely but if you want a completely smooth soup, go ahead and blend it all together until smooth.
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