Creamy Green Gazpacho
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant green gazpacho offers a modern, creamy twist on the traditional Spanish chilled soup. By swapping red tomatoes for a base of cooling cucumber and silky avocado, this vegan dish achieves a luxurious texture without the need for cream or bread. The addition of fresh basil and peppery watercress provides a sophisticated depth of flavour, while a hint of jalapeño adds a subtle, warming kick that balances the acidity of the red wine vinegar.
Perfect as a light summer lunch or an elegant dinner party starter, this raw soup is packed with nutrients and healthy fats. It is incredibly quick to prepare and benefits from being served ice-cold on a warm day. Simply blitz the fresh ingredients, chill thoroughly, and serve with a drizzle of quality olive oil for a refreshing, plant-based meal.
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Ingredients for Creamy Green Gazpacho
1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
How to make Creamy Green Gazpacho
Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 60ml or more water to thin the mixture, if necessary.
Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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