Gazpacho Verde

Cool, refreshing, and bursting with vibrant green goodness, Gazpacho Verde is the ultimate summer soup that requires no cooking and minimal prep time. Packed with nutrient-rich vegetables like cucumber, green bell pepper, zucchini, and creamy avocado, this chilled soup is elevated by the bright, herbaceous flavors of fresh parsley, cilantro, and basil. A splash of lime juice adds zesty freshness, while a drizzle of olive oil ensures a silky texture. Perfectly balanced with a hint of garlic and seasoning, this vegan and gluten-free recipe is blended to luscious perfection and served ice-cold. Whether you're looking for a light appetizer, a healthy lunch, or a show-stopping starter, Gazpacho Verde is a delicious way to celebrate the taste of summer. Serve it chilled with a garnish of fresh cucumber slices or herbal sprigs for a bowl as beautiful as it is flavorful.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 2 large Cucumber
• 1 medium Green bell pepper
• 1 medium Zucchini
• 1 large Avocado
• 2 cloves Garlic
• 0.5 cup Fresh parsley leaves
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh basil leaves
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 cup Vegetable broth (or water)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 pieces Ice cubes

Directions

Step 1

Peel the cucumbers and cut them into chunks. Reserve a few thin slices for garnish, if desired.

Step 2

Remove the seeds and core from the green bell pepper, then cut it into chunks.

Step 3

Trim the zucchini ends and cut it into chunks.

Step 4

Halve the avocado, remove the pit, and scoop out the flesh.

Step 5

Peel the garlic cloves and roughly chop them.

Step 6

In a blender or food processor, combine the cucumber, green bell pepper, zucchini, avocado, garlic, parsley, cilantro, and basil.

Step 7

Add the lime juice, olive oil, vegetable broth (or water), salt, black pepper, and ice cubes.

Step 8

Blend the mixture until smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is well-mixed.

Step 9

Taste the gazpacho and adjust the seasoning with additional salt, lime juice, or black pepper if necessary.

Step 10

Transfer the soup to a bowl or container and refrigerate for at least 30 minutes to chill fully.

Step 11

Before serving, give the gazpacho a quick stir. Pour into individual bowls and garnish with reserved cucumber slices, a drizzle of olive oil, or additional herbs if desired.

Nutrition Facts

Serving size	1988.6 grams (1988.6g)

Amount per serving	% Daily Value*
Calories	877

Total Fat 61.30g	79%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 6.80g
Cholesterol 0mg	0%
Sodium 3691mg	160%
Total Carbohydrate 84.40g	31%
Dietary Fiber 26.70g	95%
Total Sugars 35.80g
Protein 17.90g	36%

Vitamin D 0IU	0%
Calcium 464mg	36%
Iron 15mg	81%
Potassium 4059mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 7.5%

Carbs: 35.1%