This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice! Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it’s the most perfect light and refreshing soup!
I’m not much of a soup person, but when it comes to cold, refreshing gazpacho, I’m all in. Especially when the color is this dreamy. Who wouldn’t want to eat this bowl of beauty like this? It’s perfect for Spring, and we FINALLY got some warmer days this weekend. It was glorious. We went from 40 to 80 in the span of a couple days. Typical Maryland.
The creaminess in this soup comes from avocado and Greek yogurt. It’s the epitome of spring with the dill, cucumber, lemon, and soft green hue. It’s also perfect for summer because it has basil in it too!
It also could not be simpler.
You literally just whirl everything in a blender and that’s it! I love to top it with extra cucumber for some crunch, fresh dill, and a drizzle of olive oil and thinned out Greek yogurt.
I think it’s almost too pretty to eat. Almost.
If you wanted to make this vegan, you could totally sub dairy free yogurt, and it would work. It may not be quite as thick because I used Greek yogurt, but it should be just as delicious!
This would be perfect for a spring brunch with your girlfriends, or a light lunch or dinner.
I wasn’t sure how long this would keep in the fridge, because of the avocado, and I wasn’t sure how the cucumber would hold up in the soup, but I ate it for a week and it was still delicious on the 7th day! So you could totally make this ahead of time and keep it in the fridge!
I absolutely love having easy lunches prepped during the week, because I can just go to the fridge and eat when I’m ready. This soup is SO perfect for that, and I’ve been really into making hearty chopped salads that are already dressed, so I don’t have to chop a million veggies and assemble a salad when I am HANGRY for lunch. You know?
I am SO incredibly excited for Spring. Can you tell?
I promise I’ll stop talking your ear off about it. Also, this is perfect for Meatless Monday!
Green Goddess Gazpacho
This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice! Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it's the most perfect light and refreshing soup!
Ingredients
- 2 large seedless cucumbers, cut into chunks, plus extra thinly sliced cucumber for garnish
- 1 1/2 cups plain Greek yogurt
- 1 avocado, pitted
- 1/4 teaspoon lemon zest
- juice of 1/2 a lemon
- 1 clove garlic, chopped
- 2 scallions, chopped
- 3 tablespoons chopped fresh dill, plus extra for serving
- 10-12 large basil leaves
- 1 jalapeño, seeds and ribs removed
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- thinned out Greek yogurt or half and half for serving*
Instructions
Combine cucumbers, Greek yogurt, avocado, lemon zest, lemon juice, garlic, scallions, dill, basil, jalapeño, olive oil, and apple cider vinegar in a high powered blender. Blend until smooth and creamy. Season to taste with salt and pepper, and blend again to combine. Chill for at least 4 hours or overnight.
To serve, top with thinly sliced cucumber, chopped fresh dill, a drizzle of extra virgin olive oil, and a drizzle of thinned Greek yogurt or half and half. Serve immediately!
Recipe Notes
*To thin out my Greek yogurt, I just mix it with a little water or milk until it's pourable!
Wow! This sounds SO clean and SO fresh and SO springy! Can’t wait to try it!
SO happy you tried this and I’m so glad it worked with the soaked cashews!! <3
Do you think coconut cream would work in this soup as a sub for the Greek yogurt?
Yes, it should! A friend of mine used soaked cashews and coconut milk and she said those worked as well. The coconut cream should definitely work!
Absolutely delicious. I will admit that I cheated and only chilled it for an hour. My husband, a chef, said “this is awesome, great flavor. Would have been even better if it had chilled overnight”
So next time I’m chilling it overnight and serving it with cold shrimp garnish.
I am SO happy to hear that you both enjoyed it! Thank you so much Jerry! And I hope you love it even more next time! 🙂
Tried this yesterday and definitely a keeper. I only had one cuke on hand, so next time I will be sure to use 2 for more cuke flavor. 🙂
Thanks Joe! So happy to hear you enjoyed it! I love anything with cucumber 🙂
I made this tonight – wanting something light. I honestly didn’t think my “meat and potatoes” husband would even try it. Well he did, and thought it was amazing(and proceeded to eat a very large bowl! So fresh and light! Loved all the different flavors!!
Thank you so much Erin!! That makes me so happy!!
I made this 2 days ago and loved it. Seemed a bit calorie dense so omitted the avocados. What a fabulous treat for hot muggy July. Since my dukes are coming in, I’ll be making it again. I love the layers of flavor, thank you! You wouldn’t have a calorie count for this, would you?
So happy you enjoyed it Mary! I don’t, I’m sorry! I don’t calculate nutrition information for my recipes.
This is the first recipe I tried after buying a new blender (woohoo) and I love the way the soup turned out! It is perfect for the summer because of its light ingredients. I will be making it again soon!
Yay!! Thanks so much Rita! So glad you enjoyed it! And I’m so happy that you tried my recipe first with your new blender! 🙂
This looks sooo Good! Can this recipe be used as a vegetable dip?,it looks thick enough.
Thanks Barb! You could, but it’s a little bit on the thin side for a dip. You could try adding more avocado for thickness, or reducing some of the liquid ingredients, but I haven’t tried it that way, so I can’t guarantee it would work! Let me know if you try it! 🙂
If I’m making a batch to last for 5 days, would the avocado turn the color of the soup? If so, do you have a substitute suggestion? Thanks!
It may oxidize slightly, but it’s kind of crucial to the taste and consistency of the soup. I don’t think it would turn too brown though, since there’s a good amount of of citrus in there. You could try subbing it with more yogurt or coconut cream, but I can’t guarantee it will taste the same! Let me know if you try it 🙂
I just made this this afternoon it’s in the fridge chilling. My Husband is unable to eat solid food so I thought this might be a good way to get some healthy nutrition. I used 2 avocados, 1 English Cucumber and didn’t have fresh dill or basil so I subbed in cilantro and lime juice instead of lemon. Tastes good…. sure it will taste better after the flavors meld! I was surprised how much salt I felt it needed…. actually wanted to add more but decided to wait until it sits a bit. Not spicy at all so far! Hope he likes it… it’s been a struggle to get food into him. Thanks for the recipe!
Hi Lynnea! Thank you so much for making it and sharing with me! I hope your husband loves it – it’s definitely a great way to get a lot of nutrition in! And yes, don’t be afraid to season it! I hope you both enjoy!! Keep me posted! <3
Can this soup be frozen?
Hi Trudy! I wouldn’t recommend it, just because the avocado and Greek yogurt can get weird after being frozen, and best part of gazpacho is to be able to taste the freshness and brightness of the citrus and fresh herbs! Let me know if you give it a try 🙂
How long will this keep? Will it turn brown from oxidation? I’d like to make it for lunches next week. Thank you.
Hi Kristen! It’s definitely best if you serve it day-of, and it will oxidize. If you put it in containers and press a piece of plastic wrap against the surface of the gazpacho, that will definitely help! If you want to make it ahead of time, I’d say it’ll keep for 2-3 days. Let me know if you try it!
I had to make it without a jalapeño or scallions because I couldn’t find them at the market. It still tasted wonderful and refreshing, but I’m definitely going to find them next time. I paired it with rosemary bread toasted with Parmesan and olive tapenade to bring out the flavors – it was a perfect summer meal
Thank you so much Anna! I bet it was delicious with the rosemary bread and tapenade – yum!! Thanks so much for making it and for letting me know 🙂
This is delicious! So fresh and perfect for summer. My husband likes it too! Next time I will add a little spinach to it for extra healthiness. Thank you for this recipe!
Thank you so much Heidi!! So happy you both liked it! It would be perfect with some spinach added to it 🙂
So refreshing! Made a few tweaks, but was a great guide for my first gazpacho. Great recipe!
Thank you so much Jackie!! So happy you enjoyed it!
In the fridge. It seemed a little thick so I added more cucumber. I’m thinking crab on top to make more substantive
So… beware of too much dill (I had picked some extra from our garden). My partner liked it but it was rather bitter for me. A site called Spiceography had more info (but I apparently can’t share the link here)…