If you’ve never had green gazpacho — a.k.a. “Gazpacho Verde” — you’re in for a treat. Cool, savory, and slightly creamy, it bursts with flavor with every spoonful. It’s also a lot lower in carbs than the tomato-based version most people are used to.
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✅Dot’s Yummy Green Gazpacho Soup
Serves 6; Yield: 5 Cups
Total Carbs/Serving: 7.8g
Total Net Carbs/Serving: 4.5g
Nutrition per serving: 223 Calories/2.4 Protein/21.1g Fat/7.8g Carbs/3.4g Fiber
**Above nutrition data includes sour cream, but not goat cheese (difficult to match them up, depends on the brands compard).
2 Medium cucumbers, Cut into 1” pieces
1 Small white onion (~70g), cut into 1” pieces
*1 Medium green pepper, roasted (“how to” video link below)
1 garlic clove
1 Medium avocado, cut into 1” pieces
*1 Jalapeno, roasted (“how to” video link below)
2 L Celery stalks, with leaves, cut into 1” pieces
1 C Fresh parsley, stems removed
1 C Fresh cilantro, thick woody stems removed
1 tsp. Sea salt
¼ C Apple cider vinegar
½ tsp. Black pepper
1 C Water
Extra virgin olive oil, for drizzling (1 tbsp. per serving)
**Sour cream or crumbled goat cheese, for topping
🔔How To Roast Peppers: https://youtu.be/Wkspsk2ym6g (start at 2:38). You don’t have to roast the green pepper or the jalapeno. You can add them raw. Just remove the stems, seeds and membrane before adding them to the blender.
1. With the exception of the olive oil and sour cream, add all of your ingredients to a blender and puree. You’ll have to puree in batches to fit all the ingredients in the blender. I do recommend adding the water early in the process as it helps to prevent veggies from gumming up your blender blades. Be sure to scrap down the sides of the blender as you add in new ingredients.
2. After pureeing the soup, taste to see if you need more salt or pepper. Pour soup into a container with a tight lid and keep in refrigerator until chilled, about 1-2 hours.
3. When serving, pour into a bowl and drizzle the olive oil on top and add a dollop of sour cream.