Vegetable Soup gets a summer makeover with this Spanish Cold Gazpacho Verde—a chilled, creamy blend of cucumber, spinach, and avocado that’s light, refreshing, and tailor-made for hot days. When the weather sizzles, turning on the stove is the last thing you want. This no-cook soup answers the call with crisp garden flavors, a silky texture, and enough nutrition to power lunch or a light dinner.
Why Gazpacho Verde Belongs in Your Rotation
Gazpacho is Spain’s famous cold soup, and this green version leans on hydrating cucumber, leafy spinach, and buttery avocado for a mellow, herb-kissed bowl. It’s blended in minutes, chills quickly, and tastes even better after a brief rest in the fridge. Whether you’re building a list of Healthy Soup Recipes, seeking Easy Soup Recipes for busy nights, or collecting Fall Soup Recipes to bridge those last warm days, this one checks every box.
Ingredients
- 2 large cucumbers (English or Persian), peeled and roughly chopped
- 2 cups fresh spinach, loosely packed
- 1 ripe avocado, pitted and scooped
- 1 small green bell pepper, seeded and chopped
- 2 green onions or ¼ small sweet onion, chopped
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2–3 tbsp sherry or apple cider vinegar (to taste)
- Juice of ½ lemon
- ½–¾ cup cold water (as needed for texture)
- ½ tsp fine sea salt, more to taste
- Freshly ground black pepper
- Optional garnish: diced cucumber, chopped fresh mint or parsley, pinch of crushed red pepper
Instructions
- Blend the base: Add cucumber, spinach, avocado, bell pepper, onion, garlic, olive oil, vinegar, lemon juice, salt, and ½ cup cold water to a blender.
- Purée: Blend until very smooth. If too thick, add cold water a splash at a time until it’s a pourable, creamy consistency.
- Season & chill: Taste and adjust salt, pepper, and acidity. Transfer to a covered container and chill 30–60 minutes for best flavor.
- Serve: Ladle into bowls, drizzle with olive oil, and top with diced cucumber and herbs if you like.
Health Benefits
- Hydration & electrolytes: Cucumber and spinach are water-rich and supply potassium to help balance fluids.
- Heart-healthy fats: Avocado and olive oil provide monounsaturated fats that support satiety and favorable cholesterol profiles.
- Micronutrient boost: Spinach contributes vitamin K and folate; the green mix adds vitamin C and antioxidants with minimal calories.
Variations
- Zingy Herb Swap: Trade spinach for arugula for peppery bite, or blend in basil and mint for a garden-fresh aroma.
- Extra Creamy: Add 2 tbsp plain Greek yogurt for a richer, tangier finish.
- Mild Heat: Blend in a small piece of jalapeño (seeded) or a pinch of cayenne for warmth.
Make-Ahead & Storage
Gazpacho Verde keeps well for 2–3 days in the refrigerator. Store it in a sealed jar to limit air exposure and stir before serving—natural separation is normal.
Serving Ideas
- Starter Shots: Pour into small glasses and garnish with micro herbs for a breezy appetizer.
- Light Lunch: Pair with crusty bread or a grain salad.
- Topper Twist: Spoon over grilled vegetables or spoon into bowls with a few chickpeas for protein.
Conclusion
When you need Vegetable Soup without the stove, Gazpacho Verde delivers cooling comfort, bright flavor, and genuine nourishment in minutes. Blend, chill, and enjoy a bowl that’s as effortless as it is elegant—perfect for Healthy Vegetable Soup lovers and anyone collecting quick Soup Ideas for warm days.
