Cucumber Avocado Gazpacho (Green Gazpacho)
Jul 30, 2025 12:45 AM
This green gazpacho made with cucumber and avocado is so easy to make, refreshing and flavorful from the mix of vegetables, herbs and seasonings. Perfect to enjoy on a warm day.
I know some people can enjoy soups any time of year but as a whole, I struggle with a big bowl of warmth on a hot day (though I do make the odd exception like a really good laksa or ramen when traveling, for example). Cold soups, on the other hand, fit in perfectly when it's hot.
When people think of cold soups, high on the list is a classic tomato gazpacho. But you will find other delicious cold soups in Spain, too, like ajo blanco and salmorejo. And these days, ever more variations on gazpacho, like this green version.
Gazpacho is a cold soup that is particularly popular in Andalusia in Southern Spain, where it can be very hot in the summer. There is some debate about the exact origins, with some saying it has Roman roots, with soldiers carrying bread, garlic and oil. But most agree it's Andalusia where it became popular.
The earliest versions of gazpacho were simply bread, oil, vinegar, garlic, salt and water, believed to have evolved during the Moorish Al-Andalus period. The dish was a way to get some nutrition out of a small number of ingredient and eaten by people who worked the land.
Ajo blanco is generally considered a variation that pre-dates the modern one, since almonds arrived in Spain earlier. It wasn't until the 16th century that tomatoes and peppers were brought back from the New World and gradually the gazpacho we now know evolved.
Variations with fruit or different colors like this are certainly not exactly traditional. And there's some argument to say this isn't really a true gazpacho since it's missing the bread. But the general style is there, and it's well worth enjoying no matter how authentic you consider it.
Ingredients:
- 12 oz cucumber (12 oz is approx 4 Persian cucumbers or a large English cucumber)
- 1 green pepper
- 4 green onions spring onions
- 1 avocado large, or more if smaller
- 1 clove garlic or 2 small cloves
- 3 tablespoon parsley loosely packed (3 tablespoon is around 12 stems)
- 3 tablespoon mint loosely packed (3 tablespoon is around 8 stems)
- 2 tablespoon lemon juice freshly squeezed
- 3 tablespoon olive oil recommend extra virgin
- 1 tablespoon wine vinegar or sherry vinegar
- ¼ teaspoon salt approximately, to taste
- ¼ cup cold water or more as needed
Prep Time:
10 minutes
Total Time:
10 minutes
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