Green Gazpacho

11 15 203
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Green Gazpacho
Health Rating


2 cucumber(s) Cucumber (seeds scraped out and chopped into chunks)
1 medium White onion (diced)
1 medium pepper(s) Green bell pepper (diced)
1 clove(s) Garlic (peeled)
1 avocado(s) Avocado
1/4 bunch Parsley, fresh
1/4 bunch Cilantro (coriander)
2 tbsp Extra virgin olive oil
1 pinch Salt
1 tbsp Lemon juice
1 cup Water


1. Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Dice the onion. Add the cucumber, bell pepper, onion, and garlic (peeled) to a food processor. Process until the vegetables are minced.

2. Pull the leaves from about ¼ of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.

3. Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.

Serve immediately or chill until ready to eat.

Nutrition Facts

Per Portion

Calories 203
Calories from fat 131
Calories from saturated fat 19.0
Total Fat 14.5 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 53 mg
Potassium 634 mg
Total Carbohydrate 15.1 g
Dietary Fiber 5.8 g
Sugars 5.1 g
Protein 2.9 g

Dietary servings

Per Portion

Vegetables 4.1

Energy sources

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