Green Gazpacho Soup

Green Gazpacho Soup
Servings: 6 Prep 15 mins Chill 2 hrs


  • 1 green pepper, seeded, chopped
  • 1 medium cucumber, peeled
  • 1 ripe avocado, peeled
  • 3 medium green tomatoes (about 1-3/4 pounds total), cored and chopped (see Note)
  • 1/2 cup cilantro leaves
  • 1 small onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 6 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon cayenne

Make It

1. Mince 1/2 cup green pepper; set aside for garnish. Place remaining pepper in large bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds. Coarsely chop cucumber. Mince 1/4 cup cucumber; set aside for garnish. Add remaining cucumber to pepper in large bowl.

2. Cut avocado into chunks. In large bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil, sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree vegetable mixture in food processor until smooth. Transfer to another large bowl or 8-cup measuring cup. Stir in 1-1/2 cups cold water; cover and refrigerate 2 hours to allow flavors to blend and soup to chill.

3. Ladle soup into bowls, garnish with additional cilantro leaves, minced green pepper and cucumber. Serve chilled.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 161, Fat, total (g): 10, chol. (mg): , sat. fat (g): 2, carb. (g): 18, fiber (g): 3, pro. (g): 3, sodium (mg): 606, Percent Daily Values are based on a 2,000 calorie diet.