Cucumber avocado gazpacho (green gazpacho)

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.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

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.

Origins of gazpacho

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 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 in this cucumber avocado gazpacho

This cold soup has a relatively short list of ingredients which each add flavor and many add to the lovely color:

• Cucumber - as with a classic gazpacho, cucumber adds juiciness, a mild fresh flavor and in this case, some of the green color. I recommend using small Persian or English cucumbers as they tend to be less bitter.
• Avocado - this adds a lovely mild creaminess to the soup (as well as more green).
• Green pepper - this is in a classic gazpacho as well and adds flavor and an extra savory depth. Normally I'm not a huge fan of green pepper but it works well here.
• Green onion - these are milder than other onions, as well as adding to the green. You can skip if you are onion-averse, but I do think they work well to add some aromatic flavor.
• Garlic - just a little to add flavor (you don't want too much as it can easily take over).
• Parsley and mint - these add a lovely extra bit color as well as fresh flavor. You cold use other herbs instead, or skip, but they definitely help add depth.
• Olive oil - this is a classic ingredient in all versions of gazpacho and adds flavor as well as contributing to the creamy texture.
• Vinegar - another classic ingredient, it adds a slight acidity. Only a little is fine here, and while I prefer wine vinegar, cider or sherry vinegar would also work.
• Lemon - this adds a little more acidity, and an extra burst of freshness (and helps reduce discoloration in the avocado).
• Salt and pepper - just a little to adjust the seasoning.
• Water - a little to thin the mixture slightly, or a bit more if you prefer it thinner.

You can vary things a little to taste and what you have as well. Adjust the proportions of different ingredients, or change the herbs, for example, cilantro or basil instead of mint.

Though I have to say, mint and parsley give a really nice freshness that is so fitting for a cold summer soup like this. And the whole thing is wonderfully vibrant and flavorful.

Preparing and serving

You only need minimal preparation of the ingredients - a little trimming and chopping to help things along in the blender. Then, simply blend everything together. Give it a little try and adjust the seasoning, if needed. Add a little more water if it's too thick.

Generally, it's worth chilling gazpacho before serving to help the flavors mingle, but this one has lots of flavor immediately. I don't think the avocado in there particularly discolors, due to the lemon, but it definitely feels more vibrant fresh. So instead, use ingredients cold out the fridge and add cold water. You could even add some ice to chill further, if you like.

This works well as an appetizer dish, just as it is. Or I will happily have a bowl as a light lunch when it's really hot out and I don't feel like much. Depending on the setting, serve in a bowl, glass or as little shots. You can garnish with just a drizzle of olive oil, or alternatively add some chopped cucumber or herbs.

This cucumber avocado gazpacho, aka green gazpacho, is so easy to make and wonderfully vibrant both in color and flavor. It's cool, refreshing and perfect for a warm summer's day.

Try these other easy no cook dishes for a hot day:

• Spanish pintxos (classic small tapas bites of bread with varied, easy toppings)
• Melon and prosciutto skewers (perfect for snacking on)
• Tuscan white bean and tuna salad (a super easy combination that makes a great side or light meal)
• Plus get more summer recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

Remember to pin for later!