Green Gazpacho

Green Gazpacho is an easy chilled soup that shines with garden-fresh flavors of the season. This soup is light and refreshing on a hot summer day!

This post was updated on May 27, 2025.

Cold Summer Soup Recipe

This is one of those warm-weather recipes that comes in handy when it’s too hot to cook. The ingredients are fresh and hydrating, and the soup blends together in just a few minutes. There’s no need to sauté, simmer, or roast—just chop, blend, and chill.

The beautiful green color of this soup comes from the fact that it’s loaded with good-for-you green veggies. Cucumbers, celery, and bell pepper give it a crisp, clean flavor, while walnuts and olive oil add richness. Fresh spinach, basil, and parsley bring a mild herbal note, and a splash of sherry vinegar ties everything together with a subtle tang. It’s a great make-ahead option and works well for lunches, light dinners, or as a starter.

As a home cook focused on vegetarian and plant-based recipes, I rely on recipes like this that use simple prep to bring out the best in fresh produce. I hope you enjoy this refreshing summertime soup as much as we do!

Ingredients for Green Gazpacho

• Cucumbers, Green Bell Pepper, Celery & Spinach – Raw vegetables are the base of the soup and give it its signature color.
• Garlic – A little goes a long way for adding depth without overwhelming the lighter ingredients.
• Walnuts – Help thicken the soup and give it a smooth, creamy texture. Raw cashews can also be used for a similar richness.
• Fresh Basil & Parsley – Blended in for a clean, herbal finish.
• Sour Cream – Adds a little tang and softens the overall flavor.
• Sherry Vinegar – Brightens the soup and keeps it balanced. White wine vinegar also works well for this recipe.
• Kosher Salt, Sugar & White Pepper – Simple seasonings that enhance the other flavors.
• Water & Olive Oil – Added last to help everything blend and smooth out the texture.

How to Make Green Gazpacho

STEP ONE: Chop the fresh vegetables.
Roughly chop the cucumbers, bell pepper, celery, and garlic. No need to be precise—they’re going straight into the blender.

STEP TWO: Add herbs, nuts, and flavorings.Add spinach, walnuts, basil, vegan sour cream, vinegar, parsley, salt, sugar, and white pepper to the blender.

STEP THREE: Pour in the liquids.
Add water and olive oil. These loosen the mixture and create a creamy consistency.

STEP FOUR: Blend until smooth.
Start on low and increase to high, blending until the soup is fully smooth with no visible bits.

STEP FIVE: Taste and chill.
Adjust seasoning if needed. Chill in the refrigerator for at least an hour, or stir in crushed ice if serving immediately.

What to Serve With Gazpacho

• Bread is a natural pairing. Try it with Homemade Focaccia or a fresh baguette. For something heartier, grilled vegetable pasta or plant-based kabobs make a good contrast to the cool, creamy soup. 

Storage

• Green Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation is natural. Freezing is not recommended, as the texture may not hold once thawed.

More Summer Recipes You’ll Love!

• Chile Lime Melon Salad
• Watermelon Basil Salad
• Dill Cucumber Salad

Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!

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Adapted from Yotam Ottolenghi.