Refreshing cucumber avocado gazpacho (gazpacho verde) is a luxurious cold soup made with fresh herbs, cooling cucumbers and lime. Serve as an appetizer or main course. It’s simple and so delicious!
Jump to:
This refreshing cucumber gazpacho recipe is a light and refreshing Spanish-inspired chilled soup that can be served any time of year. It’s a spin on a traditional gazpacho, replacing tomatoes with cucumbers. Creamy avocado is added to make a silky cold fruit soup that makes a great addition to any meal and easy appetizers. It’s one of my favorite summer soups to use up those fresh garden cucumbers. Like Pisto Manchego, it's a perfect harvest recipe that uses ripe produce. With its smooth texture, bright, fresh flavors and beautiful color, it’s just so inviting.
Serve as a summer appetizer before diving into some Smoked Traeger Beef Ribs or Flank Steak, or enjoy as a cold soup all by itself.
Why you’ll love this recipe
- So easy – it’s a simple no-cook recipe that comes together in minutes, with very little prep
- Healthy – this is a healthy soup recipe, packed with fresh produce
- Special diet friendly – you can customize your gazpacho to fit almost any diet. This recipe is a keto and low-FODMAP soup but can be made dairy-free for a paleo, vegan or AIP soup (add this to your list of nightshade-free recipes).
- Delicious and beautiful – who doesn’t love eating beautiful food that’s full of flavor?
- Party food – in addition to serving as a main course or side dish, it makes a wonderful, impressive, easy appetizer
What is gazpacho?
Traditional tomato gazpacho is a Spanish cold soup that is a summertime staple containing ripe summer tomatoes, fresh vegetables and herbs. It’s a bit like a blended salad, but much more appealing and flavorful. Most people make a gazpacho recipe without bread, but some prefer adding it to thicken the soup, even though it isn’t a traditional ingredient, like in salmorejo. Day-old bread often makes the best bread for soup, especially when it’s blended in as a thickening agent.
This cold gluten-free soup originates from the Andalusian region of Spain. Another soup called Gazpacho Manchego is a completely different dish than the popular Andalusian gazpacho. Gazpacho Manchego is a hot stew with astounding flavor that is made with chicken or wild game and is one of my top 10 favorite recipes.
While this gazpacho recipe deviates a bit from the traditional version, it’s one of the best American cucumber recipes around (in my humble opinion).
Health benefits of cucumbers
Are cucumbers good for you? The answer is a resounding yes, even though they are almost 95% water and fiber. Cucumbers are very nutritious and may have health benefits.
Cucumbers include some essential vitamins and minerals such as B6, B1, vitamins A, K, folate, magnesium, potassium, antioxidants and other trace minerals. Many people remove the peel, but the skin is actually high in vitamin C, so skip the peeling process if you can. You can choose to leave the skin on for gazpacho, but it can lend a bitterness to the soup.
Cucumbers are also high in silica and sulfur, which are minerals that benefit tendons, ligaments, hair and nails.
Is cucumber low-FODMAP?
Yes, cucumbers can be enjoyed on a low-FODMAP diet. According to the Monash University app, cucumbers are a low-FODMAP fruit in servings of about 75g (about ½ cup). However, they contain moderate amounts of fructose in servings of 360g (about 2.5 cups), which means they are most likely still low-FODMAP in servings over 75g.
Are cucumbers keto friendly?
Yes - cucumbers are a healthy addition to a low-carb or keto diet. One cucumber contains about 6g net carbs, making them an excellent fruit to include on a keto diet and making this gazpacho keto!
Interested in learning more about a keto diet? Check out these Keto Diet Resources.
Ingredients
This soup includes a delicious list of healthy, fresh ingredients:
- Cucumbers – I like to use English cucumbers. I recommend peeling and de-seeding them.
- Parsley – Italian or flat leaf both work well
- Cilantro – if you’re not a fan of the flavor, use fresh basil
- Avocado – adds a silky creaminess to the soup
- Red onion or green onions – just a little onion goes a long way. Use the green part of the green onions for a low-FODMAP soup.
- Garlic – omit for low-FODMAP and try using garlic-infused olive oil instead
- Sour cream, plain yogurt or coconut cream – (optional) creates a creamy texture and a slight tang. Use coconut cream for a dairy-free recipe, vegan gazpacho or eliminate completely. Consider lactose-free dairy for low-FODMAP.
- Olive oil – adds a bit of structure and creaminess
- Lime juice – for acidity and a bright flavor
- Vinegar – I like to use sherry or champagne vinegars, but white wine or apple cider vinegars also work well
- Cumin – optional, but adds depth and earthiness
- Salt and pepper – these enhance the soup and brings flavors together
What are the best cucumbers to use?
There are many types of cucumbers that work well for chilled soup. English cucumbers, seedless, Armenian or garden varieties all work well. Peeling cucumbers is easier with longer fruit, but lemon cucumbers can also be used. Lemon cucumbers don’t need to be peeled or seeded because they are less bitter than the long, green varieties.
Instructions
These are my best tips and instructions for a perfect soup:
Peel and remove the seeds from the cucumber. This removes any bitterness these might contribute to the soup.
Remove the large stems from the parsley and cilantro and wash before using to remove any debris. I like to use a small salad spinner for this.
Place all of the ingredients into a blender
Blend until smooth
- Taste and adjust seasonings as needed
- Refrigerate until ready to serve
How to serve
You can serve immediately after blending, but gazpacho is best served chilled.
- Pour into bowls with your favorite garnish
- Serve in small glasses (like shot glasses) as a great make-ahead appetizer
- Consider adding shrimp, shredded crab and/or a few drops of your favorite hot sauce. It’s one of my favorite recipes for healthy appetizers.
Garnish for soup
This is where you get to be creative! If you don’t want to top the soup yourself, consider creating a gazpacho bar, where your guests can add their own toppings.
Here are a few of my favorites:
- Crumbly cheese – like cotija, queso fresco or blue cheese
- Edible flowers – these just look so beautiful on the soup. Try borage, viola, rose petals, lavender or chive flowers.
- Fresh herbs – chopped cilantro, chives or dill
- Sour cream and olive oil – just a drizzle will do. Try thinning the sour cream, coconut cream or yogurt first with cream or a tablespoon of water.
- Top with croutons – bread croutons in soup add a nice crunch
- Chopped fruit or veggies – cucumber, avocado, red onion, thinly sliced green onion, Homemade Radish Salsa or radish slices
- Seeds – chia, pumpkin, sunflower and hemp hearts are all delicious
- Lime zest – for a little extra lime flavor
- Microgreens – just a few on top are a pretty, healthy addition
How to store
Chilled soup stores very well. Simply store in a sealed container in the refrigerator for up to 5 days.
Variations
These are a few of my favorite add-ins and variations:
- Old Bay seasoning – seriously, it’s really good. I add about 2 teaspoons.
- Fresh ginger – for a little zing
- Jalapeño pepper – contributes a bit of heat and flavor. Or add a few pinches of cayenne.
- Use more herbs – dill and mint are magical options. Always use fresh herbs.
- Melon – add watermelon, cantaloupe or honeydew for extra sweetness. Keep in mind these will increase the carb content of the soup.
- Tomatoes – be sure to blanch them to remove the peel before adding
- Spinach or arugula – these will add their own distinct flavors
- Bell pepper or sweet pepper – be sure to remove the seeds first
- Green gazpacho with shrimp, crab or lobster – these not only add protein, but are so, so good. As a light soup, seafood pairs perfectly.
- Chopped vegetables – makes a chunky gazpacho recipe and adds extra crunch
TIP: Adding 2 teaspoons of Old Bay, ¼ teaspoon of cayenne and about 2 tablespoons of fresh dill is my favorite variation of this basic recipe.
FAQ
Both are cold Spanish soups, but there is a difference between the two. Tomato, garlic and bread are the main ingredients in salmorejo. Gazpacho is made from a combination of fruit, vegetables and herbs and is typically a thinner soup.
Freezing gazpacho is an ideal way to store the soup. Since the cell walls of the produce are already broken down, you don’t need to worry about squishy vegetables.
Freeze in freezer-safe containers or in freezer bags for up to 6 months. If you notice the texture has changed or if there's some separation, blending it should restore the original consistency.
Yes. It is intended to be served as a raw vegetable soup. Cooking cucumbers and pureed fruit does not yield good results.
Yes. Botanically they are considered a fruit because they have seeds and grow from a flower.
Yes - most gazpacho recipes are keto-friendly. However, it depends on the ingredients. If the soup is made with low-carb fruit and vegetables, doesn't include bread or other sweeteners, it can be a great keto soup in moderate serving sizes.
Other recipes using fresh ingredients
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Cucumber Gazpacho with Avocado (Gazpacho Verde)
Ingredients
- 2 cucumbers (large green variety of choice)
- 1 avocado (medium sized)
- ½ cup cilantro (or fresh basil)
- ½ cup parsley (curly or flat leaf)
- ½ cup sour cream (or yogurt or coconut cream)
- 2 tablespoons lime juice (about the juice of 1 lime)
- ¼ red onion (or 3 green onions, green part only for low-FODMAP)
- 1 clove garlic (omit for low-FODMAP)
- ½ cup olive oil (or garlic infused olive oil for low-FODMAP)
- 1 tablespoon sherry vinegar (or use white wine, champagne or apple cider vinegars)
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon cumin (optional)
Instructions
- Peel and remove the seeds from the cucumber. This removes any bitterness these may contribute to the soup.
- Remove the large stems from the parsley and cilantro and wash before using to remove any debris. I like to use a small salad spinner for this.
- Place all ingredients in a blender and blend until smooth.
- Taste and adjust seasonings as needed.
- Refrigerate until ready to serve.
Notes
How to serve
You can serve immediately after blending, but gazpacho is best served chilled.- Pour into bowls with your favorite garnish
- Serve in small glasses (like shot glasses) as a great make-ahead appetizer. Consider adding shrimp, shredded crab and/or a few drops of your favorite hot sauce.
Garnish for gazpacho
- Crumbly cheese – cotija, queso fresco or blue cheese
- Edible flowers – try borage, viola, rose petals, lavender or chive flowers
- Fresh herbs – chopped cilantro, chives or dill
- Sour cream, yogurt, coconut cream or olive oil – just a drizzle will do. Try thinning the sour cream, yogurt or coconut cream first with cream or a tablespoon of water.
- Top with croutons – bread croutons in soup add a nice crunch
- Chopped fruit or veggies – cucumber, avocado, red onion, thinly sliced green onion, radish salsa or radish slices
- Seeds – chia, pumpkin, sunflower and hemp hearts are all delicious
- Lime zest – for a little extra lime flavor
- Microgreens – just a few on top are a pretty, healthy addition
How to store
Store in a sealed container in the refrigerator for up to 5 days or consider freezing.Variations and add-ins
- Old Bay seasoning – seriously, it’s really good
- Fresh ginger – for a little zing
- Jalapeño pepper – contributes a bit of heat and flavor. Or add a few pinches of cayenne.
- Use more herbs – dill and mint are delicious options. Always use fresh herbs.
- Melon – add watermelon, cantaloupe or honeydew for extra sweetness. Note that these will increase the carb content of the soup.
- Tomatoes – be sure to blanch them to remove the peel before adding
- Spinach or arugula – these will add their own distinct flavors
- Bell pepper or sweet pepper – be sure to remove the seeds first
- Green gazpacho with shrimp, crab or lobster – these not only add protein, but are so, so good. As a light soup, seafood pairs perfectly.
- Chopped vegetables – makes a chunky gazpacho recipe and adds extra crunch
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Evan says
Just tried this to make for the superbowl and I'm def doing it. Added crab in little shot glasses with hot sauce. The gang is gonna love it.
Tracey Hatch-Rizzi says
Hi Evan,
I'm so glad you like the recipe and I'm sure the Super Bowl gang will love them!
Enjoy,
Tracey