Green Gazpacho

Green Gazpacho

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  • 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


  1. In food processor* finely chop cucumber and tomatoes and put in large bowl.
  2. Next, process the fennel, scallions, jalapeño (if using) and garlic, and add to bowl.
  3. Then process the spinach and basil and add to bowl. Add water and stir to combine all the ingredients.
  4. 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.
  5. Return mixture to bowl and stir to well to combine all ingredients. Taste for additional seasoning.
  6. Chill for a couple hours prior to serving.


*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.