Elevate your summer meals with this refreshing Green Gazpacho Soup Recipe, a vibrant take on the classic chilled vegetable soup. Perfectly suited for hot days, this easy-to-make recipe allows you to enjoy the fresh flavors of garden-fresh ingredients without the hassle of cooking.
Ingredients
Scale:
2 cups ripe cucumber, peeled and chopped
1 cup green bell pepper, chopped
1 cup green tomatoes, chopped (or unripe regular tomatoes)
1 cup fresh parsley leaves
1 cup ripe avocado, diced (approximately 2 avocados)
2 cups vegetable broth (low-sodium, if preferred)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1-2 garlic cloves, minced (to taste)
Salt and pepper, to taste
1 teaspoon ground cumin (optional for added depth)
Additional diced cucumber and avocado (for topping)
Fresh herbs (such as basil or cilantro, for topping)
Chili flakes or a drizzle of chili oil (for added heat)
Instructions
Start by preparing your vegetables. Peel the cucumbers, chop the green bell pepper, and dice the green tomatoes. Ensure all vegetables are fresh for the best flavor.
In a blender or food processor, combine the chopped cucumber, green bell pepper, green tomatoes, parsley, and diced avocado.
Add the vegetable broth, olive oil, lime juice, minced garlic, cumin, salt, and pepper to the blender.
Blend on high until the mixture is smooth and creamy. If you desire a chunkier texture, pulse the blender for a few seconds.
Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or lime juice as needed.
Chill the soup for at least one hour in the refrigerator to allow the flavors to meld.
When ready to serve, pour the chilled green gazpacho into bowls and garnish with additional diced cucumber, avocado, fresh herbs, and a sprinkle of chili flakes.
