Green gazpacho

    1 hour 15 min

    This cold summer soup is very healthy and a great light lunch on a hot day. I make this vibrant and nourishing green soup with cucumbers, green peppers and avocado.


    London, England, UK
    2 people made this

    Serves: 4 

    • 2 cucumbers, peeled and coarsely chopped
    • 1 stick celery, coarsely chopped
    • 2 green peppers, seeded and coarsely chopped
    • 1 avocado
    • 1 garlic clove, minced
    • 1/2 onion, diced
    • 2 sprigs fresh coriander
    • cold water, as needed
    • 1 tablespoon extra virgin olive oil
    • 8 cherry tomatoes, quartered

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. In a food processor combine the cucumbers, celery and green peppers then pulse until smooth. Halve the avocado, remove the stone and scrape out the pulp with a spoon. Place into the blender, add garlic, onion and fresh coriander and pulse until smooth. If the mixture is too thick, add some cold water.
    2. Transfer the soup into a container with a lid then place in the fridge to chill for 1 hour.
    3. To serve, remove the soup from the fridge, spoon into serving bowls then garnish with a drizzle of olive oil and a few cherry tomatoes.

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